This vegan cottage pie is warm, hearty, and packed with rich, savory flavor! With a delicious lentil filling and creamy mashed potato topping, it’s the perfect comfort food for any night of the week!
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If you’re craving a warm and cozy meal, this vegan cottage pie is just what you need! It’s packed with hearty lentils, colorful veggies, and a rich, savory gravy. Everything is topped with creamy mashed potatoes and baked until golden and bubbly. It’s the perfect comfort food for chilly nights or anytime you want something satisfying.
The best part? This recipe is simple to make with everyday ingredients. You can prep it ahead of time, and it even tastes better the next day! Whether you’re serving it for a family dinner or meal prepping for the week, this cottage pie is sure to be a hit.
Instead of using dairy-free pie crust, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal. Grab your apron and let’s get cooking!
This vegan cottage pie is the ultimate comfort food with its hearty, flavorful filling and creamy mashed potato topping! It’s packed with wholesome ingredients like lentils, mushrooms, and savory seasonings that make every bite rich and satisfying. Whether you’re meal prepping or serving a cozy family dinner, this dish is a guaranteed favorite!
Hearty and Satisfying. This vegan cottage pie is pure comfort food! The combination of lentils, veggies, and savory gravy makes it just as filling as the traditional version. Each bite is packed with rich, deep flavors that will leave you feeling warm and satisfied.
Packed with Nutritious Ingredients. Lentils provide plenty of protein and fiber, while the veggies add vitamins and minerals. It’s a meal that nourishes your body while tasting amazing!
Perfect for Meal Prep. This dish is great for making ahead! You can prepare it in advance and store it in the fridge or freezer for easy meals during the week. Simply reheat and enjoy a homemade meal without the extra work!
Crowd-Pleasing and Comforting. Everyone loves a warm, bubbly cottage pie! This dish is a hit with family and friends, even those who aren’t vegan. It’s rich, hearty, and packed with so much flavor that no one will miss the meat.
Great for Any Season. While it’s the perfect meal for cozy winter nights, you can enjoy it all year round! Plus, it’s a great way to use up any leftover vegetables you have on hand.
Key Ingredients and Substitutions
Every ingredient in this vegan cottage pie adds something special, from the hearty lentils to the rich, savory seasoning. Simple swaps like using sweet potatoes instead of russets or mushrooms instead of lentils can make it your own. Here’s what we recommend (for exact measurements, scroll to the recipe card below):
Russet Potatoes – Perfect for the mashed potato topping because they’re starchy and whip up light and fluffy. Want a richer topping? Mix in some plant-based butter or a splash of non-dairy milk. If you don’t have russets, Yukon Golds work too. For a twist, swap potatoes with mashed cauliflower or sweet potatoes!
Dried Mushrooms – Bring an incredible umami boost to the filling, making it taste extra rich and hearty. Save the soaking water and add it to the filling for even more flavor! If you don’t have dried mushrooms, fresh mushrooms (like cremini, portobello, or oyster mushrooms) work too. For a different umami kick, try a splash of soy sauce or a little miso paste.
Dried Herbs – Give the cottage pie its classic, comforting flavor. Together, they make the dish smell and taste amazing! If using fresh herbs, double the amount since dried herbs are more concentrated. No rosemary or thyme? Try sage or marjoram for a similar cozy vibe.
Lentils – Replace the meat in this dish, giving it a thick, satisfying texture. They absorb all the seasonings and gravy, making the filling extra flavorful. Brown or green lentils hold their shape best, but you can also use canned lentils for convenience. Don’t have lentils? Try finely chopped mushrooms, crumbled tofu, or even cooked chickpeas for a different texture.
Sun-Dried Tomatoes – Add a pop of deep, slightly sweet, and tangy flavor to the filling. Use oil-packed sun-dried tomatoes for a softer texture or dry-packed ones if you want to rehydrate them yourself. Or, you can try tomato paste, fire-roasted tomatoes, or even a splash of balsamic vinegar for a similar depth of flavor.
Nutritional Yeast – Adds a slightly cheesy, nutty flavor that makes the mashed potatoes and filling even tastier. If you don’t have nutritional yeast, a little miso paste or tahini can add similar richness. For a cheesier topping, try a bit of plant-based shredded cheese!
How To Use Dehydrated Mushrooms
Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.
Here’s how to rehydrate dried mushrooms:
Sort – Sift through the mushrooms and give them a rinse.
Soak – Soak in cold water, ideally overnight. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
Drain – When draining the mushrooms, save the soaking water! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.
Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.
Serving Tips and Suggestions For This Cottage Pie Recipe
There are so many delicious ways to serve this vegan cottage pie, whether you keep it classic or add a fun twist! Pair it with a crisp salad, warm bread, or roasted veggies for a balanced and satisfying meal. With the right sides and toppings, every bite becomes even more comforting and flavorful!
Pair It with a Fresh Side Salad – Balance the rich and hearty pie with a light, crisp salad! A simple mix of greens, cucumbers, and cherry tomatoes with a tangy vinaigrette adds a refreshing contrast. The bright flavors make every bite even more satisfying. Plus, it’s a great way to add extra veggies to your meal!
Serve with Warm, Crusty Bread – A slice of warm, crusty bread is perfect for scooping up all that delicious filling. It adds a nice crunch and soaks up the savory gravy. Try a whole-grain baguette or a slice of sourdough for extra flavor. You won’t want to leave a single bite behind!
Top It with Crispy Onions – For extra crunch and flavor, sprinkle crispy fried onions over the mashed potato topping. They add a golden, savory bite that takes the dish to the next level. You can use store-bought crispy onions or make your own in the air fryer. It’s an easy way to add a little extra wow factor!
Add a Spoonful of Vegan Sour Cream – A dollop of vegan sour cream on top of the pie adds a cool and creamy contrast. The slight tanginess pairs perfectly with the rich, savory filling. It melts into the mashed potatoes for an even creamier texture. If you don’t have sour cream, plain plant-based yogurt works too!
This pie lasts about 4 to 5 days in the fridge when stored in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months—just thaw it in the fridge overnight before reheating. The flavors get even better the next day, making leftovers just as delicious!
What’s the difference between shepherd’s pie vs cottage pie?
The main difference between shepherd’s pie and cottage pie comes down to the protein! Traditional shepherd’s pie is made with lamb, while cottage pie is made with beef. Both have a rich, savory filling topped with creamy mashed potatoes and baked until golden.
In this version, we use hearty lentils and mushrooms to create that thick, flavorful filling. Whether you call it a vegan shepherd’s pie or a vegan cottage pie, it’s still the same cozy, delicious dish!
Can I freeze this vegan casserole?
Whether you want to prep ahead or save leftovers for a rainy day, this vegan cottage pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.
What’s the different between cottage pie and shepherd’s pie?
Shepherd’s Pie is traditionally made with lamb. The name “shepherd” reflects the use of lamb, as shepherds are those who tend sheep. Cottage pie is traditionally made with beef. Both dishes consist of a meat filling topped with mashed potatoes, so in the vegan context, they are interchangeable!
If you make this Vegan Cottage Pie recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!
plant-based milk, unsweetened and unflavored, to taste
vegan butter, to taste
salt and pepper, to taste
Cottage Pie Filling Ingredients:
⅓cupdried mushrooms, porcini if you can find them, otherwise any dried mushroom will do
1cubevegetable bouillon
1¼cupswater
4tablespoonsolive oil
2carrots, peeled and diced
1smallyellow onion, finely chopped
1teaspoondried basil
1teaspoondried oregano
1teaspoondried rosemary
1teaspoondried thyme
18-ounce can lentils, drained
½cupsun-dried tomatoes packed in oil, drained and chopped
6tablespoonstomato puree
⅓cupnutritional yeast or vegan parmesan, optional
parsley or chives for garnish, optional
Instructions
Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
Preheat the oven at 430 degrees F.
Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!
Notes
Storing Instructions – Place leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.Can’t find canned lentils? Use about 1 cup of cooked lentils instead.
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This is exciting…I’m SO ready for fall! Bea has been raving about this cottage pie recipe as one of her family’s favorites, so I can’t wait to try it. I’m new to using dried mushrooms but I hear they are even more flavorful than the fresh kind, plus I love that they last in your pantry for a long time!
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This is seriously delicious. Next time I’m going to try some different veggies just to mix it up. Thanks for sharing this recipe!
Yum! Perfect comforting meal!
This is exciting…I’m SO ready for fall! Bea has been raving about this cottage pie recipe as one of her family’s favorites, so I can’t wait to try it. I’m new to using dried mushrooms but I hear they are even more flavorful than the fresh kind, plus I love that they last in your pantry for a long time!
Shephard’s Pie was such a favorite dish when I was younger. I’m so happy to have a delicious vegan-friendly version!
I love making this cozy family friendly dish, our entire family loves it 🙂
this cottage pie is something special! the ultimate comforting dish!
Looks amazing, Shepards pie perfection
This is the ultimate comfort food! Love the dehydrated mushrooms in this vegan shepherd’s pie—turned out so tasty and flavorful!
This vegan shepherds pie is such a dream! I love the flavors, and it was easy to make!
Comfort food at its finest! So so good!