Europe Vegan Recipes

Complete & Detailed Recipe for Vegan Cottage Pie: Traditional British Classics with a Vegan Twist

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Vegan cottage pie is a delicious and wholesome plant-based twist on the traditional classic, cottage pie. This hearty and comforting dish replaces the traditional meat filling with a flavorful combination of vegetables, legumes, and sometimes textured vegetable protein (TVP) to create a rich and satisfying alternative. It’s a fantastic option for those seeking to enjoy a cruelty-free and environmentally-conscious meal without sacrificing taste or texture.

The vegan cottage pie features a base of sautéed vegetables like onions, carrots, and peas, which are cooked in aromatic herbs and spices to develop a robust flavor profile. This mixture is often combined with cooked lentils, chickpeas, or other legumes, lending a substantial protein component to the dish. Textured vegetable protein may also be used to mimic the texture of minced meat.

Topping the flavorful filling is a generous layer of creamy mashed potatoes, which are typically made using plant-based milk and vegan butter. The mashed potatoes form a golden-brown crust when baked, adding a delightful contrast in texture to the savory filling underneath.

Vegan cottage pie is not only a treat for the taste buds but also a nod to sustainability and animal welfare. By eliminating animal products from the recipe, this dish contributes to reducing the carbon footprint associated with traditional meat-based meals. It’s a wonderful option for vegans, vegetarians, and anyone interested in exploring more plant-based meal choices.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based options into your diet, vegan cottage pie is a fantastic choice that captures the essence of comfort food while embracing a compassionate and ethical approach to eating.

Vegan cottage pie is a delightful reinterpretation of the beloved British classic, offering a compassionate and sustainable approach to this comforting dish. By replacing the meat with a medley of hearty vegetables and protein-rich legumes, this recipe captures all the traditional flavors while promoting a cruelty-free and environmentally conscious lifestyle. Gather your ingredients and embark on a culinary journey that embraces the essence of comfort food while staying true to your ethical values.


For the Filling:

  • 1 cup green or brown lentils, rinsed and drained
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 teaspoon thyme, dried
  • 1 teaspoon rosemary, dried
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon flour (all-purpose or chickpea flour for gluten-free)
  • 1 cup water

For the Mashed Potato Topping:

  • 4 large russet potatoes, peeled and cubed
  • 1/2 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons vegan butter
  • Salt and pepper to taste


  1. Prepare the Lentil Filling:
    • In a medium-sized pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook until lentils are tender, about 20-25 minutes. Drain any excess liquid and set aside.
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until vegetables are softened and slightly caramelized, about 8-10 minutes.
    • Stir in the minced garlic, thyme, rosemary, paprika, salt, and pepper. Cook for an additional 2 minutes, until the herbs are fragrant.
    • Add the frozen peas and sauté for another 2 minutes.
    • Push the vegetables to the sides of the skillet and create a well in the center. Add the tomato paste and allow it to cook for a minute, then mix it with the vegetables.
    • Sprinkle the flour over the mixture and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
    • Pour in the soy sauce and water, stirring constantly until a thick and flavorful sauce forms.
    • Add the cooked lentils to the skillet, stirring to coat them evenly with the sauce. Simmer for an additional 5 minutes. Adjust seasonings to taste.
  2. Prepare the Mashed Potato Topping:
    • While the lentil filling is simmering, place the peeled and cubed potatoes in a large pot. Cover with water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
    • Drain the potatoes and return them to the pot. Add the plant-based milk and vegan butter.
    • Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
  3. Assemble and Bake:
    • Preheat the oven to 375°F (190°C).
    • Transfer the lentil filling to a baking dish, spreading it evenly.
    • Spoon the mashed potatoes over the lentil filling, using a fork to create a textured surface.
    • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mashed potatoes are lightly golden on top.
  4. Serve:
    • Remove the vegan cottage pie from the oven and allow it to cool slightly before serving.
    • Serve warm portions of the cottage pie with your favorite steamed vegetables or a crisp green salad.

Conclusion: Vegan cottage pie brings the comfort and nostalgia of a traditional British classic to your table, without compromising your commitment to a plant-based lifestyle. This wholesome dish offers a harmonious blend of flavors and textures, showcasing the delicious possibilities of cruelty-free cooking. Enjoy this hearty and satisfying meal with family and friends, knowing that you’re embracing the rich culinary heritage of Europe while treading gently on the planet.

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