Lentil Vegetarian Cottage Pie (dairy free, gluten free)
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
This Lentil Vegetarian Cottage Pie is the ultimate comfort food. Savory and satisfying, it's the perfect meal to warm you up. And you can feel good about it because it's healthy too!
Course: Casserole, Entree
Cuisine: dairy free, egg free, gluten free, refined sugar free, vegan
Keyword: healthy cottage pie, shepherds pie with vegetables, vegan casserole
Servings: 6 people
Calories: 227 kcal
Author: Jenn S.
Ingredients
For the Filling:
For the Potatoes:
  • 4 cups cubed potatoes (preferably Yukon Gold)
  • 2 carrots (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tsp salt (or to taste)
  • non-dairy milk to thin (if needed)
Instructions
  1. Preheat oven to 400 degrees F.
For the potatoes:
  1. Place the potatoes and carrots in a pot of water (enough to cover). Cover, bring to a boil, reduce heat and simmer 15-20 minutes until the vegetables are very soft. Drain and return to the pot. Add the minced garlic, olive oil and salt. Using a potato masher, mash the vegetables until smooth (the carrots may not get as smooth as the potatoes and that's ok, just do your best to mash them as best as possible.
For the filling:
  1. Place butternut squash and cauliflower in a pot and add enough water to cover the vegetables. Cover, bring to a boil, reduce heat, and simmer about 15-20 minutes until tender, but not mushy. Drain. (You can do this step at the same time you are cooking the potatoes and carrots.
  2. In a large pan on the stove, heat 1/4 cup of vegetable broth. Add the onion and garlic and sauté until translucent, about 6-7 minutes. Add more broth 1 tablespoon at a time if they start to stick.

  3. Add the tomato paste, worcestershire sauce, tamari, thyme and salt & pepper. Stir to combine and cook another 2-3 minutes.
  4. Add the remaining vegetable broth, lentils and squash/cauliflower mixture and stir to combine. Simmer for 5-10 minutes until the mixture is thick, but saucy.
  5. Pour the lentil filling into a 2.5 quart casserole dish and spread flat. Spoon the mashed potatoes over the top and gently spread until even. Be careful not to press down too hard or the potatoes will end up in the filling instead of on top of it. (Alternately, you could let the filling cool first before adding the potatoes to the top, but I'm never that patient.)
  6. Bake for 20 minutes until hot and bubbly.
Recipe Notes

*To cook lentils - add 1 cup of dry lentils to 2 cups of water. Cover and bring to a boil. Reduce heat to med-low and simmer for 15-20 minutes until lentils are tender, but still a bit firm, not mushy. Leftover lentils work perfectly in this recipe, so make them ahead of time to save time (and pots) on the day you make this Cottage Pie.

Nutrition Facts
Lentil Vegetarian Cottage Pie (dairy free, gluten free)
Amount Per Serving
Calories 227 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 2g
Sodium 1603mg 67%
Potassium 1223mg 35%
Total Carbohydrates 52g 17%
Dietary Fiber 10g 40%
Sugars 8g
Protein 12g 24%
Vitamin A 148%
Vitamin C 85%
Calcium 8%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.