Vegan Babe Life

Lentil, Quinoa & Pumpkin Cottage Pie

I made this recipe when I didn’t have much in the house and was trying to decide what to have for dinner. I’ve been experimenting with lentils a lot lately so thought I could make a pie. I didn’t have any potatoes or pastry in the house and was trying to think what I could use to top it with. I had a can of pumpkin that I planned to make a sweet pie with and thought that’s basically like sweet potato right.. so it could work. And it did! I love pumpkin and I’m so happy I’ve found another amazing way to use it.

This is really easy to whip up as you can use canned lentils, pumpkin and microwave quinoa. Or you can cook both of those up if that’s all you have and you don’t mind the extra time it’ll take.

The bottom layer is hearty and meant to replicate the filling and meaty nature that cottage pie usually has. A mix of lentils, quinoa & carrots with a garlic, maple, pumpkin mash topping. Pumpkin is really good for you and is less heavy than potato mash so it’s a good healthy switch. I do still love me some good proper potato mash though.

The pie comes together really easily with the canned ingredients mixed with herbs and spices for a really flavourful comfort dish. Serve with veggies for an even healthier, more complete meal.

 

Don’t forget to tag @veganbabelife and use #vblrecipes so I can see what you guys have made. You can also check out my other recipes here.

 

Let me know what you think in the comments or  me  @veganbabelife

Thanks for reading!


Lentil, Quinoa & Pumpkin Cottage Pie
A hearty pie with meat alternatives topped with pumpkin mash. An easy midweek meal.
Lentil, Quinoa & Pumpkin Cottage Pie
A hearty pie with meat alternatives topped with pumpkin mash. An easy midweek meal.
Servings Prep Time
6people 5minutes
Cook Time
40minutes
Servings Prep Time
6people 5minutes
Cook Time
40minutes
Ingredients
For the lentil layer
  • 1tbsp oilolive/vegetable
  • 1/2pouch microwave quinoa
  • 1cube veg stockdissolved. (Usually 500ml of water to 1 cube).
  • 1tsp chili powder
  • 2tsp mixed herbs
  • 2cans lentilsdrained and rinsed
  • 1tbsp gravy granulesbisto
  • 1 onionchopped
  • 3 carrotspeeled and chopped
  • 4cloves garlicminced
For the pumpkin mash
  • 3cloves garlicminced
  • 1can Libby's pumpkin puree
  • 3tbsp maple syrup
  • 1/2tsp salt
  • 3tbsp vegan butteror coconut oil
  • 3tbsp vegan butter
  • 3cloves garlic minced
  • 1 can pumpkin purée
  • 3tablespoons maple syrup
  • 1/2teaspoon salt
Instructions
  1. Preheat the oven to 220c (425F).
To make the lentil layer
  1. In a large pan, heat the oil over a medium-high heat. Add the onions, carrots, and garlic and sauté until the onions begin to brown, about 5 minutes.
  2. Stir in the lentils, quinoa, veg stock and all the spices. Heat through until liquid is reduced and the mixture is thick.
To make the pumpkin mash
  1. Melt butter in a medium saucepan over medium-high heat. Add the garlic and sauté for a minute until soft.
  2. Add the pumpkin, maple syrup and salt. Stir and heat through.
  3. Put the lentil mix in an oven-safe dish and spread the pumpkin mash on top.
  4. Bake for 20 minutes until the pie is heated through. Top with pumpkin seeds (optional)
Recipe Notes

*Yous can make the pie ahead of time and just heat through in the oven/microwave later on.

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