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
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
- 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.