Vegan Cottage Pie

Vegan cottage pie - this vegan shepherd's pie is the ultimate vegan comfort
food! A meat-free mushroom and lentil base is topped with a cloud of fluffy
mashed potato making a hearty, filling, healthy meal.

Servings: 6 people

Author: Domestic Gothess

Prep Time
20 minutes

Cook Time
1 hour, 15 minutes

Course:

Main Course

Cuisine:

British

Keywords:

pie

Instructions

1 Heat the sundried tomato oil in a large pan over a low heat and add the onion,
leek, celery and carrot. Cook gently for about 10 minutes, stirring often, until
soft.
2 Add the chopped mushrooms, crushed garlic, sundried tomatoes, dried rosemary and
thyme and continue to cook until the mushrooms are soft and all of the excess
liquid has evaporated.
3 Add the red wine and stir until it has mostly evaporated then add the tinned
tomatoes, soy sauce, vegetable stock cube, water, sugar and drained lentils.
4 Simmer for 15-20 minutes until it has reduced to a thick sauce then season to
taste with salt and pepper.
5 Preheat the oven to 200°C/400°F/gas mark 6.
6 While the sauce is cooking, place the chopped potatoes in a large pan of cold
water with a pinch of salt and bring up to a simmer. Cook until tender then
drain well.
7 Mash the potatoes with the vegan butter/spread, nutritional yeast and enough
milk to make a smooth, creamy mash. Season to taste with salt and pepper.
8 Pour the cooked filling into a large baking dish (mine is 32 x 25 x 7cm / 12 ½ x
10 x 2 ¾ inches) and spoon the mashed potato in dollops on top. Spread the
potato level then rough up the surface, either with the back of a spoon to
create swirls or drag the tines of a fork through it in lines.
9 Bake for about half an hour until deep golden brown then serve.

Vegan Cottage Pie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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