Vegan Cottage Pie With Fluffy Sweet Potato Mash

vegan cottage pie

This savory cottage pie is a healthier, vegan take on shepherd’s pie. Umami mushrooms and lentils topped with fluffy sweet potatoes make for a perfect autumn or winter dinner.

One of my favorite comfort foods. This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes.

vegan cottage pie
Print

Cottage Pie with Sweet Potato Mash

This warm, savory dish is just as flavorful with mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes.
Course Main Course
Cuisine American, English
Keyword cottage pie, sweet potato, vegan
Prep Time 30 minutes
Cook Time 28 minutes

Ingredients

  • 1 pounds 2 pounds sweet potatoes cut into 2-inch chunks
  • ½ tsp onion powder
  • ¼ tsp ground black pepper
  • 1 small red onion chopped
  • 1 carrot chopped
  • 2 cloves garlic minced
  • cups corn fresh or thawed frozen
  • 1 cup green peas fresh or thawed frozen
  • 1 cup lima beans fresh or thawed frozen
  • 2 cups lentils cooked
  • 1 cup vegetable broth
  • 8 oz mushrooms chopped
  • 3 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 1 tbsp white miso paste
  • 1 tsp fresh thyme (or ½ tsp dried) minced

Instructions

  • Place the sweet potatoes into a large pot with enough cold water to cover and bring to a boil. Cook for 15 to 20 minutes, or until fork-tender, then drain and return to the pot. Stir in the onion powder and black pepper and mash until smooth. Set aside.
  • Preheat the oven to 400F.
  • Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 7 minutes. Stir in the garlic and lower the heat to low. Stir in the corn, peas, and cooked lima beans. Cook until the vegetables are tender and any liquid is absorbed, 3-5 minutes. Stir in the 1 1/2 cups of the lentils, then transfer the vegetable mixture to a shallow baking dish and set aside.
  • Heat the Light Vegetable Broth in the same large skillet over medium heat. Add the mushrooms, nutritional yeast, tomato paste, miso paste, and thyme and cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer the mushroom mixture to a blender or food processor, add the remaining 1/2 cup of lentils, and blend until smooth. If the gravy is too thick, blend in up to 1/2 cup of additional broth. Taste and adjust the seasonings, if needed.
  • Pour the gravy over the vegetable mixture, stirring to combine. Spread the mashed sweet potatoes on top, smoothing to cover the surface. Bake for about 30 minutes, or until the filling is bubbling. Serve hot.

Reprinted with permission. With Robin Robertson from The How Not to Diet Cookbook.

Related: 7 Plant-Based Recipes the Ethos Founders Are Cooking Up All Autumn Long

This page contains affiliate links. If you purchase a product from one of our links, we could receive a commission from the seller. Rest assured, we only recommend products we believe in, and all opinions are 100% truthful.

SUBSCRIBE TO OUR NEWSLETTER

By clicking submit you agree to our terms and conditions.

SUBSCRIBE TO OUR NEWSLETTER

By clicking submit you agree to our terms and conditions.

Proud supporters of:

ethos

NEWSLETTER

ELEVATE YOUR INBOX

Get exclusive content from ethos
on the latest in sustainable fashion, beauty, travel, and more!

By clicking submit you agree to our terms and conditions.