Vegan Cottage Pie
The Vegan Kitchen Cottage Pie classic recipe will have everyone going back for seconds… Yes even the toddlers will be asking for more!
The secret to this shepherd’s pie’s filling is to choose big carrots so they don’t lose their texture when cooked
A mixture of mushrooms works well – try using button, field and brown mushrooms. This is also good with a tin of red kidney beans or haricot beans in place of some of the mushrooms. For a really tasty topping, mix a tablespoonful of yeast flakes with some soya marg or cream and dot on top before placing in the oven.
1 tbs vegetable oil
1 onion, finely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tbs homemade sundried tomato pesto or stir-through sauce
1 cup (250ml) Tomato Passata (sieved tomatoes)
1 bay leaf
1 tbs chopped thyme
1 cup (250ml) vegetable stock
400g can lentils, rinsed, drained
800g potatoes, peeled, chopped
Improvise with some mushroom, aubergine, zucchini…we throw it all in there. The beauty of this dish is that you can use whatever vegetables you like!
- Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
- Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
- Drain and mash. Stir in ½ cup rice or soy milk, and 2 tbs dairy-free marg if desired. Spread over lentil mixture and roughen top with a fork. Toss a handful of breadcrumbs on the top. Bake for 15 minutes or until bubbling and golden.