Comfort Food with a Plant-Powered Twist
Hearty, wholesome, and bursting with vibrant nutrition, this Kale Cottage Pie reimagines a classic comfort food into a plant-powered dish that’s as nourishing as it is satisfying. Beneath its golden, creamy potato topping lies a rich, savory lentil and kale base layered with earthy, tangy, and nutty flavors—making it the perfect balance between indulgence and goodness.
The star of the base—fresh kale—brings more than just vibrant green colour. Kale is a nutritional powerhouse, rich in vitamins A, C, and K, calcium, and powerful antioxidants like beta-carotene and lutein, which support vision, immunity, and bone health. Its leafy texture softens beautifully when sautéed, absorbing the earthy, creamy depth of tahini. Tahini, made from ground sesame seeds, adds a silky consistency while delivering heart-healthy fats, plant-based protein, calcium, and iron.
For a hearty body and satisfying bite, brown lentils provide an excellent source of plant-based protein and dietary fibre, supporting digestive health, regulating blood sugar, and keeping you fuller for longer. Lentils also contribute folate, magnesium, and potassium—important nutrients for heart and nerve function.
The filling is subtly thickened with your choice of flour, while mixed herbs bring a fragrant, earthy aroma, adding not just depth of flavour but phytonutrients that may have anti-inflammatory properties. A splash of soy sauce boosts umami richness, while a squeeze of fresh lemon juice adds brightness and vitamin C to help with iron absorption from plant-based ingredients.
Resting on top is a luscious layer of creamy mashed potatoes, one of nature’s best comfort foods—rich in potassium and vitamin B6, supporting heart health and energy metabolism. They’re whipped into a smooth, dreamy consistency with a splash of plant milk, keeping the mash light and dairy-free. For an extra layer of flavour and creaminess, a swirl of hummus can be folded in, providing more plant protein and healthy fats from chickpeas and tahini. A touch of sea salt enhances the flavours without overpowering the natural tastes of the wholesome ingredients.
From a wellness perspective, this dish is not only comforting but deeply nourishing—it’s high in fibre for a healthy gut, rich in antioxidants to protect cells from damage, and full of plant-based proteins for muscle repair and sustained energy. It’s also entirely dairy-free, egg-free, and can easily be made gluten-free, making it a versatile choice for a range of diets.
Tips
• Leftover Loaded Kale is fine to use.
• You can use something like nutmeat or ready-made mince instead of lentils. ‘Bean Supreme’ Wholefood Mince is delicious and not highly refined.
• Grind some black pepper over the top when serving to make it look classy.
• Store any leftover pie in the fridge. It reheats easily, retaining its shape & flavour.
Kale Cottage Pie
Ingredients
Base Ingredients
- 1 lrg bunch kale any variety
- 1-2 tbsp tahini
- 1½ cups cooked brown lentils or 1 can
- 1-2 tsp flour of your choice
- 1-2 tsp mixed herbs
- 1-2 tsp soy sauce
- 1-2 tsp lemon juice
- 1-2 tsp salt optional
Topping ingredients
- ½ kg potatoes
- plant milk to mash
- hummus to taste – optional
- salt to taste – optional
Instructions
- Wash & peel the potatoes. Put them on to boil.
- Wash the kale and strip the stems out. Loosely chop, or, if you don’t have a food processor, cut the leaves ‘cross-chiffonade’ style, very finely. Steam or boil it for about 10 minutes.
- When the potatoes are soft, drain them and set them aside.
- Drain the kale. If you have a food processor, set it up with its ‘S’ blade, put the cooked kale in, and process, stopping to push any stranded bits into the mixture. Pick out any stringy veins if you notice any large ones. Add lemon juice, soy sauce or salt to taste then process again until you like the texture. Blend the tahini into the kale at the end; it helps hold the greens together.
- If you don’t have a food processor, stir the lemon juice, soy sauce and tahini into your hand-cut, cooked kale, and mix it well.
- Mash the potatoes adding some plant milk. Mix in some hummus to taste if you want the mash even creamier. Add salt if needed – not too much as there’s already soy sauce in the kale.
- Lentils: if canned, drain & thoroughly rinse them. Stir the flour and mixed herbs into the lentils, together with a pinch of salt if you wish. Heat until it thickens, then spread the lentils over the bottom of a wide, shallow casserole-type oven dish.
- Cover lentils with kale and top with mashed potato. Grill 2-3 mins to crisp the top.
