Vegan Cottage Pie: A Hearty and Flavorful Comfort Food

If you’re looking for a warm, hearty, and delicious meal, this Vegan Cottage Pie is the perfect choice. Packed with savory vegan mince, vegetables, and a rich gravy, all topped with creamy mashed potatoes and melty vegan cheese, this dish is comfort food at its finest. Whether you’re vegan or just looking for a meat-free option, this recipe is guaranteed to satisfy your cravings.

The combination of perfectly seasoned vegan mince, carrots, peas, and celery creates a filling that’s as rich as it is comforting. The creamy mashed potato topping is made with vegan butter and cream, creating a rich, smooth texture that pairs beautifully with the savory filling. The addition of vegan cheese on top gives this cottage pie a perfect golden finish.

What You Need to Make Vegan Cottage Pie:

Ingredients:

For the Mashed Potato Topping:

• 1.5 kg potatoes (about 3 pounds)
• 200 ml vegan cream
• 50 g vegan butter

For the Filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 stick celery, diced
• 1 carrot, diced
• 300 g vegan mince (your preferred type)
• 1 tablespoon tomato puree
• 1 tablespoon ketchup
• 400 ml water
• 1 vegetable stock cube
• 100 ml red wine
• 1 teaspoon Marmite
• 1/2 teaspoon vegan Worcestershire sauce
• 1 tablespoon soy sauce
• 4 sprigs thyme
• 100 g frozen peas
• 1 teaspoon cornstarch
• 1 pinch ground black pepper
• 1 teaspoon flaky sea salt
• 110 g vegan cheese (grated)

How to Make Vegan Cottage Pie:

1. Make the Mashed Potato Topping:
   • Fill a large pot with boiling water, season with a teaspoon of salt, and bring to a boil.
   • Peel and chop the potatoes into 1-1.5-inch chunks and add to the water. Cook for 15 minutes, or until tender.
   • Drain the potatoes and return them to the pot. Immediately add the vegan cream and butter.
   • Let the potatoes steam for 5 minutes, then mash with a potato ricer or masher. Season with salt and pepper to taste, cover, and set aside.
2. Make the Filling:
   • Preheat the oven to 170°C (340°F).
   • In a large frying pan, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
   • Add the celery and carrot, and cook for another 3-4 minutes until fragrant.
   • Stir in the vegan mince, breaking it up with a spatula. Cook for another 3-4 minutes until it begins to brown.
   • In a separate bowl, whisk together the tomato puree, ketchup, water, vegetable stock cube, red wine, Marmite, Worcestershire sauce, soy sauce, and thyme leaves. Pour this mixture into the pan, stir well, and bring to a simmer.
   • Let the sauce simmer for 15 minutes, stirring occasionally.
   • Add the frozen peas and simmer for another 2 minutes.
   • In a small bowl, mix the cornstarch with 1 tablespoon cold water, then add to the sauce to thicken. Stir and simmer for another 2 minutes.
   • Season with salt and pepper to taste. Transfer the filling to a 23cm (9-inch) casserole dish.
3. Assemble the Pie:
   • Top the filling with the mashed potatoes, spreading it evenly from the edges of the dish to the center.
   • Place the pie in the oven and bake for 25-30 minutes, or until the top is golden.
4. Add the Vegan Cheese:
   • Remove the pie from the oven and sprinkle the grated vegan cheese on top.
   • Place the pie under the grill or broiler for 5 minutes, until the cheese is melted and bubbly.
5. Rest and Serve:
   • Allow the pie to rest for 10-15 minutes before serving. This helps the pie set, making it easier to slice.
6. Vegan Cottage Pie served with a side salad
7. Variations
8. Shepherd’s Pie: Swap the vegan mince for lentils or mushrooms for a hearty, plant-based shepherd’s pie.
9. Sweet Potato Topping: Use mashed sweet potatoes instead of regular potatoes for a different twist on the classic.

Tips for the Best Vegan Cottage Pie:

• Be sure to season the potatoes well when mashing to get that perfectly balanced flavor.
• Feel free to experiment with the filling by adding mushrooms, parsnips, or other root vegetables for extra texture and flavor.
• Let the pie rest after baking to help the filling firm up and hold its shape when serving.

Common Questions About This Recipe:

Can I use a different type of plant-based mince?
Absolutely! You can use any plant-based mince you prefer, such as soy or lentils. Just make sure to adjust the cooking time based on the mince you use.

Can I make this dish ahead of time?
Yes, you can prepare the filling and mashed potatoes ahead of time. Simply store them separately in the fridge and assemble and bake the pie when you’re ready to serve.

Can I freeze the Vegan Cottage Pie?
Yes, this dish freezes well! After assembling, allow it to cool, then wrap it tightly and freeze for up to 3 months. Reheat in the oven before serving.

Can I make the mashed potatoes without vegan cream?
Yes! You can use vegetable broth or almond milk as a substitute for the vegan cream, and olive oil instead of vegan butter.

This Vegan Cottage Pie is the perfect comfort food, combining the heartiness of a classic cottage pie with all the flavors you love, but in a vegan-friendly way. It’s the ultimate dish for cozy nights, and it’s guaranteed to be loved by everyone at the table!

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