Ingredients:
Lentil Filling:
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 ½ cups of green lentils, rinsed and drained
- 3 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 3 cups of vegetable stock
- Salt and pepper to taste
Potato Topping:
- 2 ½ pounds of potatoes
- ¼ cup of plant milk
- 2 tablespoons of vegan butter
- Salt and pepper to taste
- 1 cup of grated vegan cheese
Vegan Gravy:
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 1 tablespoon of all-purpose flour
- 2 cups of vegetable stock
- 1 teaspoon of soy sauce
- A pinch of ground black pepper
Method:
1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft and fragrant.
3. Add carrots and celery, sauté until they begin to soften.
4. Stir in lentils, tomato paste, thyme, rosemary, and vegetable stock. Bring to a simmer, cover, and cook until lentils are tender and the mixture thickens, approximately 25-30 minutes. Adjust seasoning with salt and pepper.
5. For the mashed potatoes, boil until tender, then drain well. Mash with plant milk and vegan butter until creamy. Stir in half of the vegan cheese and season with salt and pepper.
6. Layer the lentil filling in a baking dish, spoon the mashed potatoes over it, spreading evenly. Sprinkle the remaining vegan cheese on top.
7. Bake for 20 minutes or until the cheese is melted and bubbly.
8. For the gravy, warm olive oil in a saucepan over medium heat. Sauté the onion until golden brown. Whisk in the flour to form a paste, cooking for a minute. Slowly add vegetable stock, stirring continuously. Add soy sauce and simmer until the gravy thickens. Season with black pepper.
9. Serve hot with the delicious vegan gravy. Enjoy your comforting vegan cottage pie!