Disclosure: This post may contain affiliate links. I may receive a small commission to fund my avocado habit if you use these links to make a purchase. As an Amazon Associate I earn from qualifying purchases. You wont be charged any extra, and you will be keeping me supplied with avocados. Win win, really! I only ever recommend products, tools and services that I personally use and love. You can read my full affiliate disclosure HERE.

Low FODMAP Vegan Cottage Pie
This is comfort food at its finest! The filling also freezes well making this a great meal prep recipe.Don't be put off by the long list of ingredients (they're mostly seasonings) or the cooking time - it's a very easy recipe to make and well worth the effort.FODMAPs per serving (<100% is considered low FODMAP):Fructans - 30%Excess Fructose - 23% Sorbitol - 5%Lactose - 0%Mannitol - 21%GOS - 70%
Ingredients
For the filling
- 1 large carrot
- 1 leek top (green part only)
- 1 Tbsp garlic-infused oil
- 1 can green lentils ~400g (in water) - drained and thoroughly rinsed
- 1/2 cup red wine
- 1 can chopped tomatoes ~400g
- 1 tsp paprika (regular - not hot or smoked)
- 1 tsp dried thyme
- 1 bouquet garni
- 1 bay leaf
- 2 tsp dried chives
- 1/2 Tbsp celery salt
- 1/4 tsp black pepper
- 1/4 cup walnut halves chopped
- 1/2 cup rolled oats
- 1 cup water
For the topping
- 800 g potatoes
- 1 Tbsp plant-based butter
- 2 Tbsp unsweetened plant-based milk
Instructions
- Preheat the oven to 180C fan (360F)
- Peel and dice the carrot and wash and dice the leek top.
- Heat the oil in a large saucepan and sauté the vegetables for 5 minutes until softened slightly.
- Mix in the drained and rinsed lentils, then add the wine and turn the heat up for 2 minutes to cook off the alcohol.
- Now add the seasonings, tinned tomatoes and walnuts to the pan, stir to combine and reduce the heat to a low simmer. Cover the pan and cook for 20 minutes, stirring half way through.
- While the filling cooks, peel and dice the potatoes for the topping and boil the potatoes in water for around 10-15 minutes or until soft*.
- After the filling has cooked for 20 minutes, remove the lid then add the oats and water - cook this for a further 10 minutes, uncovered.
- When the potatoes are soft, drain and leave them for a few minutes uncovered so some of the steam can evaporate. Then mash the potatoes together with the plant-based butter and milk.
- Spoon the filling into either one large or four small casserole dishes and top with the mashed potato.
- Bake for 20 minutes and enjoy with some steamed low FODMAP veggies such as green beans, collard greens or broccoli heads.
Notes
*the amount of time it takes your potatoes to cook will depend on how big you have cut the chunks. I like to cut them quite small to reduce cooking time.