Planet-Based Cottage Pie
Cook time:
1 hr 15 mins
Total time:
5 hrs 15 mins
Yield: 6 generous servings
Description
You will only need half of the lentils (3 cups cooked) to make this pie, but you can easily use the remaining lentils in soups and salads or to make Lentil-Walnut Ground "Meat" for Sloppy Joes or tacos.If you have time, add a few minced garlic cloves to the sautéing mushrooms. Chopped parsley is nice, too. Stir 1/4 cup into the hot filling and 2 tablespoons over the mashed potato crust when you broil it.If you want to guild the lily, drizzle another couple of tablespoons of plant-based butter over the potatoes once they’re spread over the pie.
Ingredients
- 1 pound lentils
- 2 pounds yellow potatoes, such as Yellow Finnish or Yukon Gold (no need to dice or peel!)
- 1 cup plant-based milk, warmed
- Salt and ground black pepper
- 4 tablespoons plant-based butter
- 4 tablespoons olive oil, divided
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 2 medium-large carrots, cut into medium dice
- 1 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 1 cup red wine
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
Instructions
- Soak lentils in 6 cups of water and 1 tablespoon of salt for 3 to 4 hours and up to 24 hours. Drain and turn into a large skillet. Add 1 cup of water, cover skillet, and turn burner on high. Bring to a boil; cook until water has evaporated and lentils are just tender, about 3 minutes. Turn into a large bowl. Remove 3 cups of the lentils and reserve for another use.
- Meanwhile, bring whole potatoes to boil over medium-high heat in a small Dutch oven; cover and reduce heat to medium-low. Cook until tender, 25 to 30 minutes, depending on potato size. Drain potatoes and mash right in the pot, adding pant-based milk, a generous sprinkling of salt and pepper, and the plant-based butter; set aside.
- Heat 2 tablespoons of oil over medium-high heat in a large (12-inch) skillet. When oil is hot, add mushrooms; sauté until tender, 5 to 7 minutes, seasoning with salt and pepper towards the end of cooking. Transfer mushrooms to bowl with lentils.
- Heat oven to 400 degrees. Return skillet to the burner and heat remaining 2 tablespoons of oil. Add onions and carrots; sauté until just tender, about 5 minutes. Stir in thyme, and then flour; cook until flour is evenly incorporated. Add wine, followed by broth, stirring until mixture is smooth. Stir in tomato paste and Worcestershire; continue to cook until mixture has thickened to thin sauce consistency. Return lentils and mushrooms and cook to heat through. Adjust seasonings, including salt and pepper. Turn mixture into a 13- by 9-inch or similar size casserole dish. Cover with mashed potatoes; bake until filling is bubbly, 25 to 30 minutes. Turn oven to broil; cook until potato topping is golden brown, 2 to 3 minutes longer. Serve with extra Worcestershire sauce for drizzling.