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“Cheesy" Lentil Cottage Pie

Recipe By Debbie Zimmerman with PhytoFit

Serves: 8


1 cup brown lentils, rinsed

5 cups vegetable broth, divided

6 cups chopped golden potatoes

1/4 cup nutritional yeast

3/4 cup plant-based milk

1/4- 1/3 cup chopped garlic, divided

4 carrots, sliced

4 stalks of celery, chopped

2 cups English peas

1 large onion chopped

2 cups mushrooms, sliced

1/4 cup tomato paste

1/4 cup whole wheat flour) or 3 tablespoons of cornstarch)

1/4 cup chopped parsley

1 tablespoon dried thyme

1 tablespoon Mrs. DASH Garlic & Herbs salt-free seasoning

1/4 cup balsamic vinegar

1 teaspoon freshly grated nutmeg


  1. Rinse the lentils; boil as directed in 2 cups of vegetable broth until tender.

  2. In the meantime, boil potatoes in water until tender. Once cooked, drain the water and place in a bowl. Add nutritional yeast, 2 tablespoons of garlic and half of the plant-based milk. Using a potato masher, mash the potatoes until smooth adding more milk as needed.

  3. In a large skillet, sweat the onions and carrots 8-10 minutes. Add celery, peas, and mushrooms; bring to a simmer. Add garlic and cook for an additional minute.

  4. Stir 2 cups of vegetable broth and in the remaining ingredients. Cook until the vegetables are tender and the mixture is thickened, about 8-10 minutes.

  5. Remove from the heat and fold in cooked lentils.

  6. Pour vegetable mixture into a 9" x 13" baking dish.

  7. Spoon the mashed potato mixture evenly on top of the vegetables.

  8. Bake at 350F for 20 minutes or until well heated. Broil the last 5 minutes to brown the top.

  9. Enjoy! (This makes great leftovers too!)


Debbie is the founder of PhytoFit, LLC; her mission is to teach the benefits of a whole food, plant-based lifestyle for optimal health and wellbeing.

From the corporate client to individuals, Debbie motivates her audience to make lifestyle modifications to prevent and reverse chronic diseases.

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