Is it vegan cottage pie or vegan shepherd's pie? All that matters is this is a delicious, rich, comforting, and gluten-free version of an absolute classic.
Featuring protein-packed green lentils and portobello mushrooms prepared in two different ways, this dish ticks all the boxes when it comes to flavour, texture, and downright moreish-ness.
For more veganised classics, check out my recipes for the ultimate vegan haggis, ultimate vegan fish pie, and jackfruit 'beef' stew.
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Is it vegan 'cottage pie' or vegan 'shepherd's pie'?
I don't know about you, but the names 'cottage pie' and 'shepherd's pie' were used interchangeably when I was growing up. Technically speaking, cottage pie is made with beef mince and shepherd's pie is made with lamb.
But what do you call it when it's vegan? I got suggestions from followers on Instagram that included gardener's pie, shepage pie, forest pie, and shepherdess pie.
At the end of the day, the great thing about the vegan version is that it doesn't matter what you call it. It's just a delicious, comforting dish that would be right at home on any dinner table.
How to make cottage pie meat-free
There are several ways to substitute the meat in a traditional cottage pie (beef) or shepherd's pie (lamb). One very easy way is to just use plant-based mince, which I've done many times with great results.
In this recipe, however, we're going down the route of high-protein green lentils and portobello mushrooms. I chop the mushrooms into a mix of larger chunks and finer pieces, for a nice variety of textures in the final dish.
A hearty dollop of Marmite and vegan Worcestershire sauce then give the filling a deep, rich umami flavour.
Is vegan cottage pie healthy?
This vegan cottage pie is packed full of veg, mushrooms, and green lentils, making it a very healthy meal. In one serving of this recipe you’ll find:
- Calories: 419 kcal
- Protein: 18 grams (36% of RDA)
- Fibre: 16 grams (67% of RDA)
- Vitamin C: 46 mg (56% of RDA)
If you really want to cut down on the fat, you can use less plant-based butter in the mash and replace the olive oil with a splash of water or vegetable stock.
Are green lentils good for you?
Pulses like green lentils are nutritional powerhouses. Cheap and widely available, they're great for packing nutrients into meals in a way that won’t break the bank.
Whether tinned or dried, they offer a low-fat source of plant-based protein, fibre, vitamins, and minerals. This recipe uses tinned lentils, but you can easily swap these for dried if you prepare them first (see recipe notes for more info).
If you want to learn more about these amazing little foodstuffs, check out my in-depth Beginner’s Guide to Pulses.
Is vegan cottage pie gluten-free?
This recipe is 100% gluten-free, provided you use a vegan stock and a plant-based milk that are certified or labelled as such. If you want to add any plant-based mince, you'll want to check that this is also gluten-free.
How to make vegan cottage pie
Start by getting the potatoes boiling, then heat the oil in a large pan on medium heat and soften the chopped onion and carrot.
Next, stir in the chopped garlic and cook for a couple of minutes before adding the chopped mushrooms (both the larger chunks and finer pieces).
Once these have started to soften, stir in the tomato puree, green lentils, Marmite, Henderson's Relish, vegan stock, bay leaves, dried herbs, salt, and pepper. Mix well, reduce the heat, and simmer until the sauce has thickened.
Meanwhile, drain the cooked potatoes and then mash together with plant-based butter, unsweetened plant-based milk, salt, and pepper, as well as nutritional yeast and/or wholegrain mustard (optional).
Top tip: If the sauce doesn't look thick enough, take a spoonful of the mash and stir it through. You want the filling to be quite thick so that the mash sits on top of it without sinking.
Spread out the filling evenly in a large oven dish, before carefully topping with the mashed potatoes.
Smooth out the potatoes with a spoon or spatula and then make small marks all across the surface using a fork.
Add some small dots of plant-based butter on top of the mash and then bake in a preheated the oven for 30 minutes. To get it even crispier, you can switch to the grill for the last 5-10 minutes.
The cottage pie should be golden on top, with some of the sauce making its way to the surface.
Serving suggestions for vegan cottage pie
This vegan cottage pie is great with chopped fresh parsley and greens such as kale, broccoli, or peas. If you want to add sauce, you could also whip up an additional side of vegan gravy or vegan whisky cream sauce.
Variations/tips for vegan cottage pie
- Mince: If you don't like mushrooms or lentils, you could try swapping these out for approx. 500 grams of plant-based mince (gluten-free if necessary).
- Mashed potatoes: If you want a run-down of tips and tricks for the perfect plant-based mash, check out my guide to the ultimate vegan mashed potatoes. For an interesting twist on this dish, try swapping out the potatoes for sweet potato mash.
- Leftover mash: Try it in these vegan potato pancakes.
- Thicker sauce: If the sauce isn’t thick enough for your liking, stir in some of the mashed potatoes until you get the consistency you want.
- Henderson's Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for vegan Worcestershire sauce or half the amount of red wine vinegar (just be aware that this is not always strictly vegan).
- Herbs: If you don't have dried mixed herbs, you could substitute a mix of thyme, oregano, rosemary, or sage.
- Cheese: I’m never too bothered about topping the pie with cheese, but by all means add a layer of grated vegan cheese to the mashed potatoes.
- Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock, yeast extract, and plant-based milk that are certified or labelled as such.
- Less fat: If you really want to cut down on the fat, you can use less plant-based butter in the mash and replace the olive oil with a splash of water or vegetable stock.
How to store vegan cottage pie
Refrigerate: You can store this vegan cottage pie in the fridge for up to four days. Reheat in the microwave or in the oven on a low heat.
Freeze: You can freeze this cottage pie in sealed containers or resealable bags for up to six months. Defrost thoroughly before reheating in the microwave. You could also reheat from frozen in the oven for around 30 minutes or until piping hot.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan Haggis
- Ultimate Vegan Fish Pie
- Vegan Stovies (Scottish Potato Stew)
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Vegan 'Beef' Stew
- Vegan Spaghetti Bolognese
- Butternut Squash Pasta Bake
- Ultimate Vegan Lasagne
Vegan Cottage Pie (Gluten-Free)
Ingredients
Filling
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, chopped into small chunks
- 4 large cloves garlic, finely chopped
- 8 portobello mushrooms, 6 chopped into larger chunks and 2 finely chopped
- 3 tablespoons tomato puree
- 2x 400 g tins green lentils, drained and rinsed
- 1 tablespoon Marmite (or other yeast extract if GF)
- 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar, see notes)
- 400 ml vegan stock
- 2 bay leaves
- 2 teaspoons dried mixed herbs
- Salt and pepper, to taste
Mashed potatoes
- 1.2 kg Maris Piper potatoes, peeled and cut into roughly 2-inch chunks
- 100 ml unsweetened plant-based milk
- 50 g plant-based butter (plus extra to dot across the mash)
- 2 tablespoons nutritional yeast (optional)
- 2 teaspoons wholegrain mustard (optional)
- Salt and pepper, to taste
Instructions
- Place the potatoes in a large pot and cover entirely with water. Bring to a gentle boil and then simmer for around 15 minutes or until you can cut through them easily with a knife.
- While the potatoes are cooking, heat the oil in a large pan on medium heat. Add the chopped onion and carrot and soften for 6-8 minutes, stirring occasionally.
- Next, stir in the chopped garlic and cook for another 2 minutes before adding the chopped mushrooms (both the larger chunks and finer pieces). Stir well and cook for 5-6 minutes, turning up the heat if necessary.
- After 5-6 minutes, stir in the tomato puree, green lentils, Marmite, Henderson's Relish, vegan stock, bay leaves, dried herbs, salt, and pepper. Mix well, reduce the heat, and simmer for 10-15 minutes.
- Preheat the oven to 200°C (390°F).
- Once the potatoes are cooked, drain them and return to the pot. Add the plant-based butter, unsweetened plant-based milk, salt, and pepper, as well as the nutritional yeast and/or wholegrain mustard if including these. Mash the potatoes with a masher until they are smooth and fluffy, adding more of any ingredient you like.
- After simmering the sauce uncovered for 10-15 minutes, it should mean that there's no need for any thickening agent. If it looks too thin, you can stir a spoonful of the mash through the sauce to thicken it. (You want the filling to be quite thick so that the mashed potatoes sit on top of it without sinking).
- Adjust the seasoning if necessary, before transferring the filling to a large oven dish and spreading evenly. Carefully spoon the mashed potatoes on top, starting at the corners and edges and working your way in. Smooth out with a spoon or spatula and then make small marks all across the surface using a fork.
- Add some small dots of plant-based butter on top of the mash and then bake in the oven for 30 minutes. To get it even crispier, you can switch to the grill for the last 5-10 minutes.
- The cottage pie should be golden on top, with some of the sauce making its way to the surface. Serve with chopped fresh parsley and greens of your choice.
Notes
- Ultimate Vegan Lasagne
- Vegan Stovies (Scottish Potato Stew)
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Ultimate Vegan Fish Pie
- Vegan Mushroom Stroganoff
- Vegan Spaghetti Bolognese
- Butternut Squash Pasta Bake
- Ultimate Vegan Haggis
Nutrition
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Catherine Miller
Just right for a chilly winter day, this pie is the ultimate comfort food. We are having it on New Years Day.
The Pesky Vegan
Turns out we had exactly the same on 1st Jan – thanks very much for the review!
Emma
Got my husband to make this for me - absolutely delicious (though he used red lentils, not the green ones, as I prefer red lentils). Best meal I've had in ages.
The Pesky Vegan
High praise indeed - glad you enjoyed it!
Catherine Miller
I challenge you not to go back for seconds!
The Pesky Vegan
Wouldn't waste my time accepting this challenge!
Catherine Miller
This is the only comfort food you will need on a chilly, Winter’s day. I swapped the lentils for soy mince and added finely chopped celery but the result looked just like Alistair’s and even our non-veggie family loved it. Top tip: you can get Henderson’s relish in Home Bargains.
The Pesky Vegan
Sounds great, thanks for the feedback and Hendo's tip!
Catherine
So tasty that I made one for us and one for my friend. I pimped mine with a very finely chopped stick of celery.
The Pesky Vegan
Great to hear you enjoyed it Catherine, thanks very much for the review!
Amber-Sophie Dugdale
I've really struggled to find a veggie cottage pie recipe I love but now I have! We are still getting used to eating mushrooms in our house but it worked really well in this! We used all the optional ingredients in the potatoes and it was so delicious!!
The Pesky Vegan
Delighted to help play a role in bringing that search to a happy conclusion - thanks very much for leaving a review!
Vicky
Delicious! And love an excuse to get the Hendos out 🙂
The Pesky Vegan
Thanks!
Vicky
Delicious! And love an excuse to get the Hendos out 🙂
The Pesky Vegan
Any excuse - thanks for the review!
Tom Grice
Best vegan cottage pie I’ve had. And highly praised by my non-vegan family members
The Pesky Vegan
High praise indeed - glad it went down well and cheers for leaving a review!