Lentil Cottage Pie… gluten-free, vegan, feel-good comfort food

  • Lentil cottage pie - shepherds pie - vegan, gluten-free, healthy by Trinity

I’ve gone bonkers for potatoes lately, enjoying them most days in one way shape or form. Have rather bizarrely gone almost completely off grains at the moment. A temporary potato obsession perhaps ha ha.

I am delighted to know that potatoes contain double the amount of B vitamins than pasta and 6 times more than in rice. That’s a super B vitamin kick-start. Would you also believe that potatoes also contain a whopping 60% more vitamin C than blueberries and 80% more potassium than bananas? Oh my goodness, who knew that!

Honestly I think the real reason I am into potatoes so much at the moment is because they make me feel full, satiated and they just feel so good!

Lentil cottage pie - shepherds pie - vegan, gluten-free, healthy by Trinity

What better way to enjoy potatoes than in the form of a cottage pie? Boil ’em, mash ’em and smooth them on top. Then we bake until we get that nice, delightful gently crispy topping. Yum.

I almost always serve cottage pie on retreats at some point. It goes down well with just about everyone. It’s the perfect food to serve if you have a bunch of people coming around for dinner, especially if they have a mixed variety of eating preferences. Cottage pie seems to keep everyone happy whether vegan, herbivore, omnivore or carnivore!

It’s tasty, filling, nourishing all rolled into one.

Lentil cottage pie - shepherds pie - vegan, gluten-free, healthy by Trinity

In this version I am using puy lentils. Puy lentils get their name from the Le Puy region in france where they are from. They also have other names like ‘dark speckled’ lentil.

I like to use them in this recipe because they hold their shape really well (unlike some lentils that turn to mush on cooking).

If you can’t get puy lentils, then you could substitute for black beluga lentils or even green or brown lentils (just don’t use red, because they’ll turn to mush on cooking).

Lentil cottage pie - shepherds pie - vegan, gluten-free, healthy by Trinity

OK, so here’s how you make it (printed recipe and ingredients a bit further down the page)…

  1. Chop the mushrooms and leek into small pieces.
  2. Crush the garlic.
  3. Sauté the leek, mushroom and garlic gently for a few minutes in the oil.
  4. Add all other ingredients for the ‘main part’ into the pan.
  5. Bring the contents to the boil and then allow to simmer in the pot, stirring regularly for about 45 minutes. Alternatively, you can cook for about 20 minutes and then just leave it for a few hours once you’ve turned off the heat, in which case it will continue to cook in its own heat (I often like to do this and come back to it later).
  6. In the meantime chop the potatoes into small cubes and boil for about 15 minutes (or until you can easily pierce with a fork.
  7. Mash the potatoes with all other ‘potato topping’ ingredients.
  8. Put the main ‘lentil’ part, that you previously cooked, into a casserole dish.
  9. Add the mashed potato topping and smooth down with a knife, spoon or fork.
  10. Pop in the oven and cook for about 45 minutes on gas mark 6 or 7 (200C/400F or 220C/425F).

Lentil cottage pie - shepherds pie - vegan, gluten-free, healthy by Trinity

Lentil Cottage Pie... gluten-free, vegan, feel-good comfort food
 
Cook time
Total time
 
A delicious lentil, vegan cottage pie, with a mashed potato topping. Naturally gluten-free, super healthy, filling and nutritious.
Author:
Recipe type: dinner
Cuisine: vegan, dairy-free, gluten-free
Serves: 4 portions
Ingredients
Main part
  • 250g mushrooms
  • 1 leek (medium sized)
  • 2 cloves garlic
  • Dash of coconut oil (or olive oil)
  • 200g puy lentils
  • 500ml water
  • 2 tablespoons shoyu
  • Big twist of black pepper
  • 1 tablespoon ground coriander
  • 1 heaped teaspoon ground cinnamon
  • 400ml passata (or 1 tin tomatoes)
  • 1 tablespoon coconut sugar
  • 2 tablespoons onion powder
Potato topping
  • 600g potatoes
  • 1 tablespoon onion powder
  • Twist black pepper
  • 1 teaspoon sea salt
  • 125ml rice milk
Instructions
  1. Chop the mushrooms and leek into small pieces.
  2. Crush the garlic.
  3. Sauté the leek, mushroom and garlic gently for a few minutes in the oil.
  4. Add all other ingredients for the 'main part'.
  5. Bring the contents to the boil and then allow to simmer in the pot, stirring regularly for about 45 minutes. Alternatively, you can cook for about 20 minutes and then just leave it for a few hours once you've turned off the heat, in which case it will continue to cook in its own heat (I often like to do this and come back to it later).
  6. In the meantime chop the potatoes into small cubes and boil for about 15 minutes (or until you can easily pierce with a fork.
  7. Mash the potatoes with all other 'potato topping' ingredients.
  8. Put the main 'lentil' part (that you previously cooked) into a casserole dish.
  9. Add the mashed potato topping on top and smooth down with a knife, spoon or fork.
  10. Pop in the over and cook for about 45 minutes on gas mark 6 or 7 (200C/400F or 220C/425F).

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Vegan lentil cottage pie with puy lentils and a mashed potato topping by Trinity

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