Vegetarian haggis cottage pie

Prep 15 min
Total 40 min
Serves 4



Yukon Gold potatoes, peeled and cubed (about 850g)
1 227-g pkg
cremini mushrooms
onion, coarsely chopped
carrot, peeled and coarsely chopped
1/4 cup
butter, divided
1 540-mL can
lentils, drained and rinsed
1/2 cup
large-flake oats
2 tbsp
1 tbsp
3/4 tsp
1/2 tsp
1 cup
frozen green peas
1/4 tsp


  • Combine potatoes with enough water to cover in a medium pot. Bring to a boil and cook until tender, 10 to 12 min. Drain well and return potatoes to pot.
  • Pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add onion and carrot to food processor and pulse until finely chopped.
  • Melt 1 tbsp butter in a large oven-safe frying pan over medium-high. Add mushrooms and cook until almost no liquid remains, 6 to 8 min. Add 1 tbsp butter, then onion mixture. Cook, stirring often, until softened, 3 to 4 min.
  • Stir in lentils, oats, 1 1/2 cups water, soy sauce, tomato paste, nutmeg and pepper. Bring to a boil, then reduce heat to medium. Cook, stirring often, until oats are tender and mixture is still saucy, 10 to 12 min. Stir in peas until heated through, about 2 min.
  • Position rack in upper third of oven, then preheat broiler. Mash potatoes with remaining 2 tbsp butter and salt until smooth. Spread potato mixture over lentil mixture. Broil until golden brown, 2 to 3 min.

 Kitchen Tip: The frying pan should measure 10 in. across the top and fit at least 5 cups.


Calories 436, Protein 17 g, Carbohydrates 66 g, Fat 13 g, Fibre 12 g, Sodium 824 mg. Very high source of dietary fibre
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