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Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.
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Ingredients
For 6 Serving(s)
vegetable-cottage-pie
- 4 Yukon Gold potatoes
- 1/4 c non-dairy milk
- 1 T margarine
- 1 t salt
- 1 t olive oil
- 1 carrot
- 1 parsnip
- 1 red onion
- 1 portobello mushroom
- 1 c torn kale leaves
- 1 c dried lentils
- 2 t minced fresh rosemary leaves
- 4 c vegetable broth
- 1/2 t white pepper
Vegetable Cottage Pie Directions
- Place the potatoes in a saucepan and cover with cold water with a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender. Drain, then return to the pot. Add the non-dairy milk, margarine, and 1/2 teaspoon of the salt. Mash with a potato masher. Taste, and add more salt as needed. Cover and set aside.
- Preheat oven to 350℉.
- Heat the olive oil in a large sauté pan with a lid over medium heat. Add the carrot, parsnip, onion, and mushroom, and sauté for 4-5 minutes, until barely tender. Add the kale, lentils and rosemary and sauté for another minute, until the rosemary is fragrant. Add the vegetable broth, remaining 1/2 teaspoon of salt, and white pepper. Cover, reduce heat to low, and simmer for 20-25 minutes, until the lentils are soft.
- Transfer the lentil mixture to a small baking dish or pie plate. Top with the mashed potatoes and spread into an even layer. Set on a rimmed baking sheet and bake for 15-20 minutes, until the potatoes begin to turn golden. Remove for oven and let rest for 5 minutes before serving. Enjoy!