Comforting Vegan Cottage Pie
It is that time of year. Crunchy crisp leaves, knitwear and good ol’ comforting classics. Here is our vegan twist on the traditional cottage pie which is fuss-free and loaded with vitamins.
What you need:
- Approx 1g floury potatoes, such as Maris Piper or King Edward
- Vegan mincemeat (we used Morrisons own brand)
- 2 leeks
- 1 Corn Kernal
- 1 red onion
- 1 large carrot
- 1 vegetable stock cube (make sure it’s vegan - we used Kallo)
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 1 tbsp marmite
- 1 tbsp nutritional yeast
- 2 tbsp plant-based milk
- 2 tbsp vegan butter
- 80g vegan cheese (we used Violife)
- Pinch of black pepper
What to do:
Step 1: Peel and chop the potatoes. Place in a large saucepan, cover with water, bring to the boil and simmer for 30-40 until soft. Drain and leave to cool a little.
Step 2: Meanwhile, heat vegetable oil in a large pan. Add the chopped onion, leeks, sweetcorn (chopped from the kernel), carrot. Cook for 10 minutes, stirring in-between.
Step 3: Add the vegetable stock, tomato puree and vegan mince. Cook for a further 10 minutes, stirring frequently to prevent the sides from sticking. Add the marmite and paprika at the end.
Step 4: Pour into an oven-proof dish.
Step 5: Meanwhile, mash up the potatoes with your butter, milk and nutritional yeast. Place this into a piping bag and pipette over the top of your mixture. Sprinkle with grated cheese and a pinch of black pepper.
Step 6: Place in the oven at 190C/170C fan/gas 5. Bake for 40-45 mins, until the top is golden and the filling is heated through.
Best served with tomato ketchup – as all great shepherd’s pies are. Alongside a bowl of steamed carrot and greens.