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Cheesy Lentil Cottage Pie
Debbie Zimmerman • March 29, 2023
Cheesy Lentil Cottage Pie
“Cheesy" Lentil Cottage Pie
Serves 8
INGREDIENTS
1 cup brown lentils, rinsed
5 cups vegetable broth, divided
6 cups chopped golden potatoes
1/4 cup nutritional yeast
3/4 cup plant-based milk
1/4- 1/3 cup chopped garlic, divided
4 carrots, sliced
4 stalks celery, chopped
2 cups English peas
1 large onion chopped
2 cups mushrooms, sliced
1/4 cup tomato paste
1/4 cup whole wheat flour) or 3 tablespoons of cornstarch)
1/4 cup chopped parsley
1 tablespoon dried thyme
1 tablespoon Mrs. DASH Garlic & Herbs salt-free seasoning
1/4 cup balsamic vinegar
1 teaspoon freshly grated nutmeg
INSTRUCTIONS
1. Rinse the lentils; boil as directed in 2 cups of vegetable broth until tender.
2. In the meantime, boil potatoes in water until tender. Once cooked, drain the water and place in a bowl. Add nutritional yeast, 2 tablespoons of garlic and half of plant-based milk. Using a potato masher, mash the potatoes until smooth adding more milk as needed.
3. In a large skillet, sweat the onions and carrots 8-10 minutes. Add celery, peas and mushrooms; bring to a simmer. Add garlic and cook an additional minute.
4. Stir 2 cups of vegetable broth and in the remaining ingredients. Cook until the vegetables are tender and mixture is thickened, about 8-10 minutes.
5. Remove from the heat and fold-in cooked lentils.
6. Pour vegetable mixture in a 9" x 13" baking dish.
7. Spoon the mashed potato mixture evenly on the top of the vegetables.
8. Bake at 350F for 20 minutes or until the well heated. Broil the last 5 minutes to brown the top.
9. Enjoy! (This makes great leftovers too!)
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