Bring on the comfy pants today guys with this easy Vegan Cottage Pie. Topped with a creamy cauliflower and celeriac mash instead of potato making it lighter and less carb heavy.
I contemplated calling it my Best Ever Lentil Cottage Pie because it really is that tasty. Lets just Say Mr B, my harshest critic, thinks he’s John Therode off Masterchef, and even he took me through to the next round with this one! LOL.
I hope you enjoy it as much as we did.
What is this vegan Cottage pie make from?
I used a base of carrot, celery, leek, parsnip, mushrooms and lentils for maximum veggie flavour, plus lots of fresh herbs, coconut aminos and miso. See below for substitutions if you don’t have all the ingredients to hand.
Cooked puy lentils can be replaced with tinned green or brown lentils.
Wild mushrooms can be replaced with brown or white button, but I prefer a mix of wild mushrooms for the best flavour. I used king oyster, shitake and oyster.
Leek can be replaced with 1 medium onion.
Coconut aminos can be replaced with gluten free tamari soy sauce but it will give a different flavour. Coconut aminos is sweeter and less salty. Adjust the seasoning to taste if using soy sauce. You may like to experiment with a little soya sauce + balsamic instead of coconut aminos if you prefer to balance salty and sweet but I haven’t tried this.
Make sure you use sweet white miso and not brown. They’re very diff things and the sweet white misto really gives that umami flavour kick.
What to serve this lentil cottage pie with?
This easy vegan cottage pie is wonderful served with steamed or boiled petit pois, green beans, broccoli or sauteed kale or cavolo nero.