Cottage pie is one of those comfort dishes that make you feel nurtured and warm. My vegan version is easy make and will satisfy the whole family. I always serve it with some steamed green vegetables or salad.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 6 large potatoes, washed, skin on, roughly chopped
- 2 onions, finely diced
- 2 garlic cloves, peeled & chopped
- Dash vegetable stock
- 8 mushrooms, sliced
- 3 cups cooked brown lentils
- 3 cups frozen peas
- 3 carrots, grated
- ½ cup wholemeal flour or chickpea flour
- 4 cups vegetable stock
- ¼ cup soy sauce
- 1 cup plant milk
- Salt, to taste
- ¼ cup vegan Worcestershire sauce
- Drizzle HP sauce
Method
- Place potatoes in saucepan, cover with lid and bring to boil, simmer until soft.
- Heat separate pot over high heat. Add onion and garlic and dry sauté until brown.
- Add a little stock to glaze base of pan then add mushroom and cooked brown lentils and stir. Add frozen peas and carrot, then flour and vegetable stock and stir.
- Add soy sauce and mix well. Bring to boil, stirring occasionally until sauce thickens. When mixture comes to boil, reduce heat to low, stir and cover with lid and cook for a further 10 mins. Stir from time to time.
- When potato is soft, strain water off and mash. Add plant milk and salt to taste. Then with wooden spoon, beat really well to smooth and slightly chunky mash.
- After lentil mixture has been cooking for 10 mins, remove lid and add vegan Worcestershire sauce and stir well. Then simmer with lid off for further 5 mins.
- Place lentil mixture into casserole dish and top with mashed potato. Run a fork along top of mashed potato to form lines across pie.
- Place dish in oven and bake for 20 mins until potato is crisp and golden. Remove from oven and serve with HP sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
