Comfort food made healthy! This is the recipe you need if you loooove cottage pie but try to eat healthier or if you like meatless options. Cottage pie is such a great dish as it is simple but delicious and a real crowd pleaser.
The classic british recipe calls for cream, beef and it is generally quite heavy. This veggie, dairy free cottage pie recipe is light and healthy but full of flavours and so good for you! I’m using quorn (meat substitute) and lentils but if you are not a fan of quorn or you can’t get it in your country, use more lentils and mushrooms cut into small pieces instead.
I know it’s autumn/winter time when the cottage pie makes an appearance in my kitchen. It’s such a hearty, warming recipe. It’s also pretty versatile as you can put in any vegetables you like and miss out the ones you don’t.
If you love ‘casserole’ type recipes, give this one a go! It is a winter months staple in our house.
I used oven proof Pyrex dish to make this recipe. The reason I love it is that after cooling it down it can go straight to the fridge or even to the freezer (and has its own lid). I also use it for lasagne, tray bakes or roasting veg. It is dishwasher safe too.