Shepherd's Pie {Cottage Pie} That's Dairy-Free & Vegan
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!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: dinner
Cuisine: English
Servings: 4
Calories: 497kcal
Author: Beatriz Buono-Core & Mirko Guth
Ingredients
Mashed Potato Topping Ingredients:
4largerusset potatoespeeled and diced
plant-based milkunsweetened and unflavored, to taste
vegan butterto taste
salt and pepperto taste
Cottage Pie Filling Ingredients:
⅓cupdried mushroomsporcini if you can find them, otherwise any dried mushroom will do
1cubevegetable bouillon
1¼cupswater
4tablespoonsolive oil
2carrotspeeled and diced
1smallyellow onionfinely chopped
1teaspoondried basil
1teaspoondried oregano
1teaspoondried rosemary
1teaspoondried thyme
18-ounce can lentilsdrained
½cupsun-dried tomatoes packed in oildrained and chopped
6tablespoonstomato puree
⅓cupnutritional yeast or vegan parmesanoptional
parsley or chives for garnishoptional
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
Storage - Store 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.