Comfort food doesn’t have to come at a cost to your wallet – or the planet. This no-waste vegetarian cottage pie transforms humble pantry staples into something deeply satisfying and full of flavour.
A medley of HC Mushrooms (Portabello, Shiitake, King Oyster, and Shimeji) creates a rich, savoury base with a naturally “meaty” texture, while lentils add heartiness and nourishment. Even the mushroom soaking liquid is put to good use, forming the foundation of a deeply flavourful gravy. Topped with a cloud of buttery mashed potatoes and baked until golden and crisp on top, this dish delivers everything you want from a classic cottage pie – warmth, comfort, and generosity – with a wholesome, plant-based twist.
It’s the kind of meal that brings everyone to the table, perfect for slow evenings, sharing with family, or making the most of what you already have on hand.
The "No-Waste" Vegetarian Mushroom & Potato Cottage Pie
A hearty, plant-based twist on a classic, using a blend of four mushrooms and lentils for a rich, "meaty" texture.
Ingredients
- 40g HC Mushrooms of choice (Recommended: 10g each of Portabello, Shiitake, King Oyster, and Shimeji)
- 2 large leeks or shallots, finely chopped
- 2 carrots, grated (optional)
- 2 sprigs fresh rosemary (optional)
- 1/2 tbsp cumin seeds (optional)
- 4 tbsp tomato paste
- 1 tbsp cake flour
- 300ml reserved mushroom soaking liquid
- 2 tbsp soy sauce
- 1 can (400g) lentils, drained and rinsed
- 1 cup frozen vegetables (optional)
- Salt and pepper, to taste
- For the Mash Topping:
- 2kg potatoes, peeled and quartered
- 50g salted butter
- 1/4 cup full cream milk
Instructions
Rehydrate mushrooms in boiling water for at least 1 hour (or overnight). Drain, reserving 300ml of the liquid. Blitz or finely chop the mushrooms to a mince-like consistency.
Boil potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, then mash until silky smooth. Season and set aside.
Heat a large pot over medium-high heat with a splash of oil. Sauté leeks/shallots, carrots, and the prepared mushrooms until softened and slightly caramelized. Stir in rosemary and cumin seeds for 3–4 minutes until fragrant.
Stir in the cake flour and cook for 1 minute. Gradually add the reserved mushroom liquid and soy sauce, stirring until the sauce thickens and simmers.
Fold in the drained lentils and frozen vegetables. Season to taste and simmer on low for 5–10 minutes.
Transfer the mixture to a large casserole dish. Spread the mash evenly over the top, using a fork to create texture (which will crisp up in the oven).
Bake at 180°C for 30 minutes until the top is golden brown. Serve as is or with steamed seasonal greens.
