Jul 14 2026
Restaurants›Cornish Pasty Co›Veggie Cottage Pie Recipe

Veggie Cottage Pie Recipe

Inspired by Cornish Pasty Co
Time1h 10m
Serves4

Make Veggie Cottage Pie Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetable Filling

Mashed Potato Topping

Garnish (optional)

Method

Vegetable Filling

  1. 1

    Prepare aromatics and vegetables

    Peel and finely dice the onion, carrots and celery. Clean and chop mushrooms. Mince garlic. Drain and rinse cooked or canned lentils if using canned.

  2. 2

    Sauté base

    Preheat oven to 400°F (200°C). In a large skillet or sauté pan over medium heat, warm 2 tbs olive oil. Add the diced onion, carrots and celery. Cook, stirring occasionally, until softened, about 6–8 minutes.

  3. 3

    Add mushrooms and garlic

    Add the chopped mushrooms and a pinch of salt. Cook until mushrooms release their moisture and begin to brown, about 6 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

  4. 4

    Build the filling

    Stir in 2 tbs tomato paste and cook 1–2 minutes to concentrate flavor. Add 1 cup vegetable broth, 1 tbs soy sauce, and 2 tbs red wine (if using). Add cooked lentils, frozen peas and corn. Stir to combine.

  5. 5

    Season and thicken

    Add 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt and 1 tsp black pepper. Simmer gently until mixture is slightly thickened, about 6–8 minutes. If filling seems thin, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir in, simmer 1–2 minutes until thickened. Taste and adjust salt/pepper.

  6. 6

    Transfer to baking dish

    Remove bay leaf. Spoon the vegetable-lentil mixture into a 9x9-inch (or similar) ovenproof baking dish, spreading it into an even layer. Set aside while you prepare mashed potato topping.

Mashed Potato Topping

  1. 7

    Cook potatoes

    Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

  2. 8

    Drain and mash

    Drain potatoes well and return to the hot pot for 1 minute to dry out excess moisture. Mash with a potato masher or ricer until mostly smooth.

  3. 9

    Finish potatoes

    Stir in 3 tbs butter, 3 tbs milk and 2 tbs sour cream or yogurt (if using). Season with 3/4 tsp salt and 1/2 tsp black pepper. If using, fold in 1/2 cup grated cheese. Adjust texture with additional milk or butter if needed so potatoes are pipeable but not runny.

  4. 10

    Top the filling

    Use a spoon, spatula, or piping bag to spread the mashed potatoes evenly over the vegetable filling, creating a seal at the edges to contain the filling. Use a fork to create ridges for extra browning if desired. Brush the top lightly with 1 tsp olive oil or melted butter and sprinkle 1/4 tsp smoked paprika if using.

Bake and Serve

  1. 11

    Bake

    Place the assembled pie on a baking sheet (to catch any spills) and bake in the preheated 400°F (200°C) oven until the top is golden and filling is bubbling at the edges, about 20–25 minutes. For a more browned top, broil 2–3 minutes while watching closely.

  2. 12

    Rest and garnish

    Remove from oven and let rest 5–10 minutes. Sprinkle chopped fresh parsley over the top before serving.

  3. 13

    Serve

    Spoon portions onto plates, ensuring each serving gets a generous portion of both filling and mashed potato. Leftovers keep covered in the fridge for 3–4 days and reheat well in a 350°F (175°C) oven until warmed through.

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