The Best Vegetable Patch Pie (Gluten Free, Vegan)

Prep: 30 minutesCook: 30 minutesTotal: 60 minutes
Yield: serves 4Category: Dinners
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This vegetable pie is my vegan version of a shepherd’s or cottage pie but I felt it only right I changed the name to reflect a meat free version. For me, this is just ultimate comfort food and makes a perfect hearty dinner on cold wintery days! 

The potatoes can be boiling at the same time you are preparing the filling and the pie will just be in the oven for the last thirty minutes of cooking time, meaning this recipe is not as time consuming or complicated as it may first appear. You could prepare this in advance and just pop it in the oven to cook whenever you want it if you are short on time, it also freezes and reheats well so it is a good option if you prepare lunches to take into work.

This is a great meal to make to help reduce food waste as you can alter the ingredients depending on what vegetables you have that need using up. I only use one tablespoon of butter in the mashed potatoes to keep it quite stiff so it is easier to top the pie, however, if you prefer it creamier then use more.

I have noted the cook time for my vegetable patch pie to be 30 minutes but ovens do vary so keep an eye on it when it is in the oven to avoid burning.

For more cosy plant based dinner ideas why not try my Creamy Cauliflower Traybake or if you are looking for more recipes that put a gluten free and vegan twist on classic dishes you may also like my Easy Lentil Bolognese recipe, my Lentil & Mushroom Hotpot or my Mushroom Bourbuignon recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 500g 3 + 1/3 cups white potato
  • 500ml 2 + 1/4 cups water
  • 250g 1 cup + 1 tbsp passata
  • 150g 3/4 cup red lentils
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • 1 courgette
  • 2 cloves garlic
  • 2 vegetable stock cubes
  • 1 tbsp dairy free butter
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • splash olive oil


  1. Add the lentils, water and stock cubes to a saucepan and cook over a moderate heat until all of the water has been absorbed, stirring regularly to prevent the lentils from sticking to the pan
  2. Slice the leek and add to a large pan with the olive oil, cook over a moderate heat
  3. Roughly chop the carrots, courgette and celery before adding to the pan along with the peeled and finely sliced garlic cloves, stir occasionally
  4. Once the vegetables have started to soften, reduce the heat to simmer and add the passata and the cooked lentils to the pan, stir well so all ingredients are combined
  5. Add the oregano and basil to the pan plus salt and pepper to taste before stirring and allowing to simmer for ten minutes
  6. While this is simmering, peel the potatoes and chop into small chunks. Add them to a pan of water and bring to the boil
  7. Once the potatoes can be easily pierced with a fork, drain and mash them until no lumps remain. Add the butter, plus salt and pepper if desired, and stir until creamy
  8. Pour the lentil and vegetable mixture into an ovenproof dish, ensuring the entire base is covered and the surface is smooth, before topping with the mashed potato and using the back of a spoon to ensure each corner is covered
  9. Place the mixture in a preheated oven and bake for 30 minutes at 180 degrees or until golden brown on top


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