Homemade Cottage Pie (VE)
It's getting chilly here in the UK! And there are few more comforting dishes to enjoy than a homemade, plant-based cottage pie.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 38 minutes
Ingredients
For the pie filling
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1 tbspoil
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130 gonion finely chopped
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60 gleek finely chopped
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2 tspgarlic granules
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2 tspdried thyme
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30 gtomato puree
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100 gbrown lentils uncooked
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50 gsoya mince dried
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300 gcarrot cut into 1cm cubes
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250 gturnip or swede cut into 1.5 cm cubes
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0.5 tspblack pepper
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1,100 mlveg stock
For the mash
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1.2 kgwhite potatoes
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50 gplant-based butter softened
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50 gplant-based cheese cheddar-style, grated
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100 mlplant-based milk
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2 tbspnutritional yeast
Instructions
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Heat the oil and cook the onion and leek for a few minutes until soft.
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Add the garlic, thyme and tomato puree.
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Cook for a further 2 minutes, stirring.
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Add the lentils, dried soya mince, carrots and swede or turnip, black pepper and stock.
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Stir to combine, bring to the boil and simmer gently for 40 minutes or until the lentils are completely cooked. Add more stock if required.
To make the mash
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Peel the potatoes and cut into equal size chunks.
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Place in a large pan of cold water, bring to the boil and simmer until cooked.
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Drain well and mash.
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Add the butter and cheese and fold in until completely combined.
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Add the milk and nutritional yeast and fold in until completely combined.
To assemble
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Put the pie mixture into an ovenproof dish.
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Top with the mash.
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Bake in a 220°C oven for 30 minutes, or until the top begins to brown and mixture starts to bubble up at the edges.
Notes
For variety and extra nutrients, the mash recipe can be replaced with the sweet
potato and carrot mash recipe, or simply a sweet potato mash.
Cooked peas and/or sweetcorn can also be added to the pie mixture at the point
before topping with the mash for added nutrients.
