Healthy Vegan Cottage Pie
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There is nothing more comforting and welcoming than this vegan cottage pie, and in my house, it is mandatory on cold evenings. I make it with creamy mashed potatoes, savory lentils, and tender carrots. Chickpeas and walnuts add a hearty texture, which creates a rich and extremely satisfying filling in a nourishing meal that takes less than an hour to make.
Vegan cottage pie is one of those quintessential comfort meals, similar to vegan bolognese. I started making this recipe after switching to a plant-based lifestyle, and I knew that certain meals would be missed. I made sure that these recreations would not only fill that void but also be genuinely tasty and satisfying. If you are looking for a meat-free version of your favorite comfort foods, look no further. This vegan cottage pie is a great place to start.
The first time I tested this vegan cottage pie, my husband walked into the kitchen and asked what smelled so good. He was once again slightly skeptical since I was attempting to make a vegan version of a dish that famously contains meat. It only took one bite for him to keep his opinions to himself. I had to fight every urge not to rename this dish humble cottage pie after seeing his reaction. Ha! Since then, he has become less of a skeptic, even when I made vegan meatloaf.
👩🏽🍳 Why I Love This Recipe
Creamy potatoes, savory lentils, sweet carrots, and herbs make this vegan cottage pie taste hearty while still keeping the ingredients wholesome and entirely plant-based. As a health coach, I love that I can mimic the comforting characteristics of a standard cottage pie, while creating a version that is far healthier. I do not need to depend on meat substitutes when I can use lentils for fiber and plant-based protein, walnuts for healthy fats, and peas and carrots for essential vitamins and minerals.
Each layer cooks and thickens throughout the process, which is one of the things that makes this vegan cottage pie work so well. I start by sauteing the aromatics first, then add the pulsed walnut and chickpea mixture along with the lentils. After the mixture has taken on some color in the pan, I add the broth, tomato paste, and herbs, then eventually the carrots and peas. The filling reduces and thickens into a hearty texture that stays saucy without becoming watery. I add the filling to a casserole dish and top with the mash, then bake everything until bubbling and golden.
A friend of mine has been vegan for a lot longer than my family and me, and her kids grew up eating dishes like this vegan cottage pie. One night, I had them over for dinner, and we all sat around the table eating pie and chatting. One of my boys commented that he does not even remember what the meat version of cottage pie tastes like. My friend’s kid looked confused and asked, in all seriousness, why anyone would want to put meat in a cottage pie. Ha! Make this dish for your next potluck dinner, and show your non-vegan friends that this lifestyle is not about deprivation, but rather, innovation.
🥘 Ingredients
I use simple plant-based ingredients for this healthy vegan cottage pie. This is everything I need to build layers of rich flavor:
Mashed potatoes: I use homemade mashed potatoes, made from Yukon gold or russet potatoes, for a fluffy topping that browns nicely.
Aromatics: I use onion and garlic for a warm and savory flavor, which serves as the base of the filling.
Lentils: These bring a hearty texture, fiber, and plant-based protein while helping the filling stay substantial enough for dinner.
Chickpeas: I like adding chickpeas for extra texture and nutrition.
Walnuts: Chopped walnuts add richness and slight chewiness that makes the filling taste much heartier.
Umami seasoning: Tamari, soy sauce, or Yondu all work well for adding savory notes to the filling.
Peas and carrots: I use sweet peas and tender carrots to keep the classic flavor and appearance of a traditional cottage pie.
Parsley and thyme: These herbs brighten the filling and add a light, earthy aroma.
Vegetable broth: Broth helps simmer the filling while adding another layer of flavor throughout the dish.
Tomato paste: I add this to thicken the filling slightly and to bring a subtle acidity.
🔪 How To Make
I make this healthy vegan cottage pie in stages so the filling has a chance to thicken properly before it goes into the oven. This is the exact process I follow:
Preheat and prep: First, I preheat the oven to 400F, and pulse the chickpeas and walnuts in a food processor until they are crumbly but not fully smooth.
Saute aromatics: In a large skillet, I cook the onion, garlic, and salt until the onions soften and smell fragrant.
Build the filling: Next, I stir in the lentils, chopped chickpeas, walnuts, parsley, and thyme. I fry until the mixture becomes lightly browned in spots.
Add broth: Then, I pour in 2 cups of broth, tomato paste, and umami seasoning. I cover the pot and cook for 8-10 minutes.
Cook off liquid: I remove the lid and cook until most of the liquid has evaporated.
Add the vegetables: Next, I add the carrots, peas, and remaining broth. I cook off the remaining liquid, but make sure the filling still has some sauce.
Assemble the pie: I spread the filling into a casserole dish and carefully spread the mashed potatoes across the top.
Bake and rest: I bake the cottage pie for 25 minutes until bubbling around the edges, with golden spots on top. Then, once it is out of the oven, I let it rest before serving.
💭 Expert Tips
My #1 Secret Tip for this healthy vegan cottage pie recipe is to simmer the filling until most of the liquid has reduced before adding the mashed potatoes. If the filling contains too much broth, the pie can turn loose and watery after baking.
Other Tips To Keep In Mind:
- Mash carefully: I mash the potatoes until smooth, but avoid overmixing them since overworked potatoes can become gluey.
- Brown the top: I like dragging a fork across the potato topping before baking so the ridges turn crisp and golden.
- Chop walnuts small: Smaller walnut pieces blend more naturally into the filling and improve the texture.
- Rest before slicing: I let the cottage pie sit for at least 10 minutes after baking so the layers settle properly. This allows me to cut cleaner portions.
- Taste broth: Different broths vary in saltiness, so I always taste the filling before baking and adjust seasoning if needed.
📖 Variations
These are 3 variations of this healthy vegan cottage pie, which I make almost as often as the original:
Mushroom version: I add 1 cup of finely chopped mushrooms alongside the onions for extra savory flavor and a softer texture. I love this version, especially when I use cremini mushrooms.
Sweet potato top: I replace half the mashed potatoes with mashed sweet potatoes for a slightly sweeter topping and brighter color. My boys really enjoy this version and have even asked me to make the topping with only sweet potato.
Herb-packed: When I want a stronger herb flavor, I stir in 1 tablespoon of finely chopped fresh rosemary and thyme. I finish the pie with a scattering of freshly chopped Italian parsley just before serving. This version is my favorite during the spring.
🍽 Serving Suggestions
In my experience, this healthy vegan cottage pie is best served with lighter vegetable sides that balance out the richness. Next time you make it, pair it with maple roasted Brussels sprouts and air fryer carrots. And if you still want to include something a bit more substantial, vegan garlic bread is a solid choice.
With 3 growing boys, I have to make sure every meal is hearty, or they will just end up hungry later. Last week, I made this vegan cottage pie and served it with a gorgeous, bright vegan broccoli salad. I knew that would not be enough to satisfy my kids, so I included some vegan gluten-free drop biscuits and vegan onion gravy. They love mopping up all the sauces with their biscuits. They were actually all too full for dessert after that meal.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover vegan cottage pie covered in the refrigerator for up to 5 days. The filling thickens slightly as it chills, which actually makes the leftovers even more fulfilling.
Freezing: I freeze the baked or unbaked cottage pie in a freezer-safe container for up to 3 months. If freezing before baking, I prefer to add fresh mashed potatoes just before baking for the best texture.
Reheating: I reheat leftovers covered in the oven at 350F until hot throughout. Individual portions also warm nicely in the microwave.
❓Recipe FAQs
Why did my mashed potato topping sink into the filling?
A thin or loose filling can cause the potatoes to sink while baking. I make sure the filling thickens properly on the stove before assembling the pie. Spreading the potatoes gently across the top instead of pressing them down also helps keep the layers distinctive.
What type of lentils work best for this vegan cottage pie?
I prefer using brown or green lentils since they keep their texture during the cooking and baking stages. Red lentils soften too quickly and can make the filling mushy instead of hearty.
How can I change this recipe if I have a nut allergy?
If I need a nut-free option, I replace the walnuts with finely chopped mushrooms or extra chickpeas. Both options still help create a hearty texture without making the filling too soft. Just be sure to use mushrooms with a meaty texture, like king oyster or portobello, and cook off all the excess moisture before assembling.
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📋 Recipe Card
Vegan Cottage Pie
There is nothing more comforting and welcoming than this vegan cottage pie, and in my house, it is mandatory on cold evenings. I make it with creamy mashed potatoes, savory lentils, and tender carrots. Chickpeas and walnuts add a hearty texture, which creates a rich and extremely satisfying filling in a nourishing meal that takes less than an hour to make.
Servings: 9
Calories: 283kcal
Ingredients
- 6 cups vegan mashed potatoes , homemade or store-bought
- 1½ cup chopped sweet or yellow onion
- 2 cloves chopped garlic
- drizzle of your favorite oil to sauté , or broth if oil free
- ½ cup dry lentils , green or brown (use more if not using chickpeas, see note)
- 1½ cup cooked chickpeas , drained and rinsed (optional, see note)
- ¼ cup chopped walnuts
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh thyme leaves
- 4 cups veggie broth , low sodium if needed
- 2-4 tablespoons Yondu umami seasoning , can sub soy sauce or tamari (see note)
- 2 tablespoons tomato paste
- ½ cup frozen peas
- ½ cup chopped carrots
Equipment
- 8×8 inch Casserole Dish
Instructions
- Preheat oven to 400 degrees F / 205 C.
- You can either chop the whole mixture in a food processor after cooking, or simply just chop the chickpeas and walnuts into smaller pieces using a food processor now. I prefer to do this because it’s easier to clean up.
- Sauté onion, garlic and salt with oil, or broth if oil free, over medium heat until onion is soft. About 5 minutes.
- Add the lentils, chickpeas, walnuts, parsley and thyme and saute until just browning. About 3-5 minutes.
- Add 2 cups of the broth, Yondu and tomato paste and cook covered for about 8-10 minutes. Don’t let it burn.
- If you opted to chop the entire mixture, then chop now in a food processor. Make sure to pulse slowly so it doesn’t turn into mush. It helps to do it in small batches. Add back to the pan when done.
- Add the carrots, peas and the rest of the broth into the pan and cook until most of the liquid has evaporated but it still has some sauce.
- Spread at the bottom of a square baking dish. Then top with the mashed potatoes.
- Bake for 25 minutes, until the top is browning at the edges.
- Allow to cool so it sets better and serve!
Notes
- My #1 Secret Tip for this healthy vegan cottage pie recipe is to simmer the filling until most of the liquid has reduced before adding the mashed potatoes. If the filling contains too much broth, the pie can turn loose and watery after baking.
- Mash carefully: I mash the potatoes until smooth, but avoid overmixing them since overworked potatoes can become gluey.
- Brown the top: I like dragging a fork across the potato topping before baking so the ridges turn crisp and golden.
- Chop walnuts small: Smaller walnut pieces blend more naturally into the filling and improve the texture.
- Rest before slicing: I let the cottage pie sit for at least 10 minutes after baking so the layers settle properly. This allows me to cut cleaner portions.
- Taste broth: Different broths vary in saltiness, so I always taste the filling before baking and adjust seasoning if needed.
Nutrition
Calories: 283kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 748mg | Potassium: 841mg | Fiber: 8g | Sugar: 3g
This was loved by our vegan family when they came to visit. It was nice to be able to give them something homemade.
Yay! Thanks Sisley!
Super easy and totally delicious cottage pie recipe, I made this for company we had, who happen to be vegan. It was a hit all around the table, thank you!
Aw that’s great! Thanks for letting me know Heather!
I loooove lentils so I definitely enjoyed this vegan version of cottage pie!! Thanks for the recipe, will surely make it again!
Awesome! So happy to hear that Sharon!
What a great veggie cottage pie recipe! I actually went out and got Yondu sauce cause I was curious about it and it definitely made a tasty difference!
Thanks so much! So glad you liked it!