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Plant-Based Cottage Pie

A delicious vegan option of a staple in every kitchen. 

Course Main Course
Cuisine Roast
Keyword Cottage pie, Plant-based, Potatoes, Shepherd's pie, Vegan
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 people
Author silviafooding

Ingredients

  • 1 cup yellow split peas (soaked)
  • 1 cup of brown lentis (soaked)
  • 1/2 cup red lentils (unsoaked)
  • 1 big onion
  • 3-4 carrots
  • 1 glass of white wine
  • 450 gr Tomato purée
  • 4 tbsp nutritional yeast
  • 2 tbsp rosemary
  • 1 cup of pinto beans
  • 10 small potatoes
  • 1 handful of almonds
  • olive oil
  • nutmeg
  • salt and pepper

Instructions

  1. Boil the potatoes.

  2. Cook the pinto beans.

  3. Set aside.

  4. Chop onion and fry. Add the chopped carrots and cook for 5 minutes. Add the tomato sauce the split peas and the brown lentils.

  5. Add the wine and cook for 3 minutes uncovered in order to reduce the alcohol content.

  6. Add the tomato and the rosemary, nutritional yeast and cook covered.

  7. After 15 minutes cooking, add the red lentils.
  8. Leave for another 10 minutes and add the pinto beans. Cook for 10 minutes more and add the almonds and nutritional yeast.
  9. Place in a big baking tray, add the potatoes (smashed) on top and sprinkle with some olive oil.
  10. Add some salt, black pepper and grated nutmeg.
  11. Bake for 20 minutes.