This vegetarian cottage pie is hearty and nutritious. A great meatless alternative to regular cottage pie, guaranteed to fill hungry tummies.
While definitely not lacking in flavour, this meal probably wouldn’t trick meat lovers into thinking they were eating a regular cottage pie! It didn’t work with Royce, unfortunately.
If you’re trying to transition to eating more plant-based meals (but need to ease the family into it!), you could replace the pinto beans with approximately 300g / 10.6oz beef mince (add with the carrot, garlic and onion). Keep the lentils in there and you’ll only end up using about half the amount of meat as you would with a regular cottage pie.
This is also a great meal for making in advance – check out the recipe notes for details. Good for freezing too!
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This vegetarian cottage pie is hearty and nutritious. A great meatless alternative to regular cottage pie, guaranteed to fill hungry tummies. Perfect for making in advance, too.
Finely dice carrot and onion. Crush garlic. For pie topping, peel potatoes and roughly chop into 3cm/1.2in pieces. Chop broccoli into florets and place in a microwave-safe dish. Place potatoes in a large saucepan, cover with water and bring to the boil. Cook for 20 minutes.
While potatoes cook, heat oil in a large non-stick pot on medium. Add carrot, onion and garlic and cook, stirring, for 5 minutes, until tender. Add tomato paste, paprika, oregano and thyme. Cook for 1 minute. Stir in water and stock until stock pot has dissolved.
Drain lentils and beans and add to pot. Stir in sugar, vinegar and soy sauce. Dissolve cornflour in water, then add this too. Simmer for 10 minutes, stirring occasionally, until sauce has thickened to your liking. Season to taste with salt and pepper. Turn oven on to the grill setting.
Drain potatoes well. Add yoghurt and butter and mash until smooth and creamy. Season to taste with salt and pepper.
ASSEMBLE PIE & COOK BROCCOLI
Pour filling into a round 25cm/10in oven-safe dish. Carefully spread potato over the top. Sprinkle with cheese, place in the middle of the oven and grill for 2-3 minutes, until cheese is golden (watch carefully).
Microwave broccoli florets for 3 minutes, until tender. Toss with olive oil and a little salt and pepper.
Spoon out portions of pie and serve with broccoli.
WINE MATCH: Go for a Merlot.
GLUTEN-FREE OPTION: If you can’t find a gluten-free vegetable stock pot, replace with 1-2 gluten-free vegetable stock cubes. Check the pinto beans (not all are gluten-free) - you could replace with an extra can of lentils or use cannellini beans instead. Use gluten-free soy sauce and gluten-free cornflour.
INGREDIENT SWAPS / NOTES: Serve with any veggies you like, or freshen up the meal with a side salad instead.
MAKE IN ADVANCE: This is a really easy meal to make in advance. Assemble pie but don’t grill it. When ready to eat, bake at 190ºC (375ºF) fan bake for 20-30 minutes, until heated through and golden. You can grill for the last couple of minutes, if needed.
STORING AND REHEATING: Store in the refrigerator. Pie is best reheated in the oven on bake or fan bake (mashed potato in this form can go a bit dry when reheated in the microwave).