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.