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Mushroom and Walnut Vegan Cottage pie

Mushroom and Walnut Vegan Cottage Pie: A Hearty Twist on a Classic

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 6

Equipment

  • Large skillet or sauté pan A wide, deep skillet works best for evenly cooking the mushroom-walnut-lentil mixture.
  • Medium saucepan For boiling the potatoes until tender.
  • Mixing bowl (optional) For mashing potatoes if not done in the saucepan.
  • Potato masher or fork To mash the potatoes to your preferred texture. A food processor can make it ultra-smooth but be cautious—it can make it gluey.
  • Oven-safe baking dish (9x13 inches) This size holds the full recipe comfortably.
  • Measuring spoons and cups Precision counts for seasoning and ratios.

Ingredients
  

For the Filling

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 2 cups cremini mushrooms finely chopped
  • 1 cup walnuts finely chopped
  • 1 ½ cups cooked green or brown lentils or 1 can, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground black pepper
  • 1 ½ cups vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
  • Salt to taste

For the Potato Topping

  • 4 large russet potatoes peeled and cut into chunks
  • 2 tablespoons vegan butter or olive oil
  • ½ cup unsweetened plant milk like oat or almond
  • Salt and pepper to taste

Optional: Chopped chives or parsley for garnish

Instructions
 

Prepare the Potato Topping

  1. Start by bringing a large pot of salted water to a boil. Add your peeled and chopped potatoes and cook for about 15-20 minutes or until fork-tender. Drain them and return to the pot. Add vegan butter, plant milk, and season with salt and pepper. Mash until smooth and creamy. Set aside.

Sauté the Aromatics

  1. While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Cook the Mushrooms and Walnuts

  1. Toss in the chopped mushrooms and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Add the walnuts and continue cooking for another 3 minutes to toast them lightly.

Add Lentils and Seasoning

  1. Stir in lentils, tomato paste, soy sauce, smoked paprika, thyme, rosemary, and black pepper. Let everything cook together for about 2-3 minutes to meld the flavors.

Simmer and Thicken

  1. Pour in the vegetable broth and bring to a simmer. Let it cook for 8-10 minutes. If the mixture seems too watery, stir in the cornstarch-water slurry and let it simmer for another 2-3 minutes until thickened.

Assemble the Pie

  1. Preheat your oven to 400°F (200°C). Spread the mushroom-walnut-lentil filling evenly into a 9x13-inch baking dish. Spoon the mashed potatoes over the filling and spread evenly with a spatula. For a classic touch, use a fork to create ridges on the top—these brown nicely in the oven.

Bake Until Golden

  1. Place the dish in the oven and bake for 20 minutes, or until the top begins to turn golden brown. If you want extra crispiness, broil for an additional 3-5 minutes, keeping a close eye to avoid burning.

Cool and Serve

  1. Let the pie sit for 5-10 minutes before serving. Garnish with chopped parsley or chives if desired.