Do you love the warm and comforting feeling after eating something like a shepherd's pie, with the goodness of fluffy golden potatoes and seasoned filling underneath?
Because that's what this recipe is.
You might be wondering what haggis or haggis pie is. I did too, which is why I had to Google it. This recipe was inspired from another vegetarian haggis pie recipe that my mom found in a magazine, which is why we kept the name.
Haggis is the national dish of Scotland, which is a type of pudding that contains animal organs (usually of a sheep), mixed with spices and oats, which is then encased, and boiled. Modern day versions of haggis are made with lamb or beef, and some suppliers also create a plant-based version, using mushrooms, onions, carrots, and lentils. A haggis pie is essentially similar to that of the shepherd's pie we're accustomed to in North America but instead with a haggis filling.
This is one of those must-try vegetarian recipes, which is nutrient-dense and delicious. It's made with real, whole foods and has been tried, tested, and perfected to fill your tastebuds with flavour.
If you're already eating vegetarian meals throughout the week, then this recipe is a win!
If you're not quite on board, and feeling hesitant about eating vegetarian meals during the week, it is understandable. That could be the case if you don't like trying new foods or based on the environment you grew up in or became accustomed to.
So I want to challenge you: can you try incorporating a few vegetarian meals into your weekly dinner schedule? You have nothing to lose by trying something new, and you might even find a new favourite recipe. If it feels overwhelming, try starting off with one vegetarian dinner recipe, and then slowly work your way up to two per week.
Here's why I challenge you to try this. There's a few important things to consider:
Vegetarian recipes can be cheaper and more cost-effective to make. (Do you like more mula in your pocket? I do!)
Meat is not synonymous with protein, meaning it's not the ONLY source of protein.
Many of us are over-consuming meat products (for example: eating meat everyday OR at every meal, like bacon for breakfast, processed sandwich meats for lunch, and pot roast for dinner) and are NOT eating a wide variety of plant-based foods. This can lead to nutritional imbalances.
Animals for food consumption use more of our Earth's resources during that short period of their life than we do! It takes more water, land, technology, food, and methane emissions, to farm a cow that's going to be used for food. Our Earth's resources are tied to the current global problem we face, and the effects of our actions are more recognizable during this time of COVID-19.
And finally, it's important to note, there's no "one right diet" for everyone. Animal protein and products do have nutritional benefits and we can incorporate them into a balanced diet.
This lifestyle shift (by eliminating a few meat-based dishes each week) has the potential to create more balance and variety in your diet can make a big impact, whether it be to your health and the health of our planet.
There is no promotion of veganism, vegetarianism, carnivorism, or anything-ism on my blog (just eating real, whole foods made in our kitchens that can support a long, healthy, and vibrant life).
We hope you enjoy this recipe! It's budget-friendly, kid-friendly, great for meal prep, high in protein and fibre, nutritious, and delicious. It's a great main dish that you can serve with salad or vegetables on the side.
VEGETARIAN HAGGIS COTTAGE PIE RECIPE
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Ingredients:
6 yellow potatoes , peeled and cubed
2 packages cremini mushrooms, chopped
1 onion, coarsely chopped
5 carrots , peeled and coarsely chopped
1/4 cup (grass-fed) butter, divided
3 cans lentils , drained and rinsed
2 cups frozen green peas
1 cup large-flake oats (or gluten-free oats, as per your dietary preferences)
2 tbsp tamari (fermented soy sauce)
2 tbsp tomato paste
1 tsp nutmeg
1 tsp sea salt
1 tsp hot sauce of choice (or more upon preference)
1/2 tsp black pepper
Instructions:
Combine potatoes with enough water to cover in a medium pot. Cover with the lid. Bring to a boil and cook until tender, approximately 10 to 12 minutes. Drain well, and return potatoes to pot. Add 2 tbsp butter and mash them up with a potato masher. Set aside.
In a separate large pot, melt 1 tbsp of the butter over medium-high heat. Add mushrooms and cook them down until the liquid is almost evaporated, approximately 5 to 7 minutes. Add 1 more tbsp butter, then add the onions and carrots, and cook until softened and translucent, approximately another 5 to 7 minutes. Stir in the lentils, peas, oats, tamari, tomato paste, nutmeg, sea salt, hot sauce, and black pepper. Cook for another 5 to 7 minutes.
Pre-heat the oven to 375 degrees F. Transfer the lentil mixture to a large glass casserole dish (or dish of your preference), and use a spatula to spread the mixture evenly. Add the potato mixture on top and spread evenly to cover the lentil mixture. Cover the dish with foil and cook it in the oven for 20 minutes. Remove the foil and continue cooking for another 20 minutes. Broil for another 2 to 3 minutes, until golden brown.
Enjoy!
As always, let me know if you tried this recipe and what you think! Leave a comment or drop me a line on Instagram @greensoulvibe.
Yours in best health,
Jasmin💚
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