Cottage Pie

Vegetarian cottage pie, with a gluten free and vegan option to suit everyone! Rustic, hearty and filling this cottage pie is pure comfort food packed with nutritious whole foods. A delicious way to celebrate the holiday season.

For the Topping:
2 1/2 lb Russet or Yellow Finn Potatoes, washed and sliced to 1/4″ thick pieces (skins on)
3 Large Cloves of Garlic, skinned and smashed
2 tsp Sea Salt, divided
3/4 C Milk + 1 Tbs Apple Cider Vinegar, both at room temperature (sub almond milk for vegan option)
3 Tbs Unsalted Butter (Earth Balance for vegan option)
1/4 tsp Ground Nutmeg

For the Filling:
1 C French Lentils
4 1/2 C Water, divided
1 Bayleaf
1 tsp Sea Salt, divided
2 oz Dried Porcini Mushrooms (See Note **)
8 oz Mixed Mushrooms, de-stemmed and sliced (cremini, button, chanterelle, oyster etc)
3 Tbs All Purpose Flour (or 2 Tbs organic cornstarch for gluten free option)
1 Tbs Coconut Oil, melted
1 1/2 C Yellow Onion, chopped
1 C Parsnip, small dice (about 1 large)
1/2 C Celery, small dice (about 2 pieces)
1/2 C Carrot, small dice (about 1 carrot)
2 Tbs Dry Sherry
1 Tbs Tamari
1 Tbs Tomato Paste
1 Tbs Fresh Thyme Leaves
1/2 tsp Ground Pepper

View the full recipe at Vanilla and Bean →