Recipe: Perfect Cottage Pie (Vegan)

Cottage Pie (Vegan). Topped with creamy, fluffy mashed potatoes. The perfect hearty entree for colder weather. Place the Maris Pipers into a large pan of cold salted water over a medium heat.

Bring to a boil then reduce heat to low. Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. Plus, it's vegan, gluten & dairy free! You can cook Cottage Pie (Vegan) using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cottage Pie (Vegan)

1. Prepare 1 of Onion, finely chopped.
2. It's 2 of Carrots, finely chopped.
3. You need 2 of Garlic cloves, crushed.
4. You need 2 Tbsp of tomato purée.
5. You need 800 g of Chopped tomato (2 cans).
6. Prepare 2 Tsp of dried thyme.
7. You need 150 g of Dried red lentils.
8. It's 700 ml of Vegetable stock.
9. You need 400 g of Potato, mashed.
10. You need 2 of Spring onions.
11. You need 50 g of Soya mince (optional).

Cottage Pie [Vegan] Cottage pie is a classic of British cuisine. I have always known this as Shepherd's Pie I have learned that cottage pie has a potato mash topping, and Shepherds Pie has a pastry topping, so this is a twist and vegan version of the classic Cottage Pie recipe. Drain and leave to cool a little. Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish.

Cottage Pie (Vegan) step by step

1. Heat onions & carrots in a large pan with a small amount of vegetable stock. Cook for 5-10 mins, until softened. Then add garlic and cook for a further 2 minutes..
2. Stir in tomato purée, chopped tomatoes, thyme, lentils & the remaining vegetable stock, then simmer for 25-30 minutes until the mixture is reduced and creamy. Season to taste..
3. Meanwhile, preheat oven to 200 degrees, cook potatoes & mash (Add dairy free spread & dash of almond milk for a creamy tasting mash). Then stir in the spring onion and season to taste..
4. Pour the lentil mixture into an ovenproof dish and spread evenly. Top with the mash potato and bake for 15-20 minutes, until crisp and golden..
5. Serve with seasonal vegetables..

To make the topping, place the potatoes and parsnips or swede into a large pan of water. Spread topping over beef mixture; sprinkle with cheese. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Boil sweet potatoes until soft and mash with some vegan butter and salt and pepper to taste. Fry onion, carrots and garlic cloves.

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