Description
A hearty and comforting vegan cottage pie with savory filling, creamy mashed potatoes, and a crispy vegan cheese topping.
Ingredients
Scale
- 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
- 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)
Instructions
- Make mashed potatoes by boiling potatoes and mashing with vegan cream and butter. Set aside.
- Cook onions, celery, and carrot in olive oil. Add vegan mince, tomato puree, ketchup, stock, and seasoning, and simmer for 15 minutes.
- Add peas and thicken with cornstarch, then transfer the filling to a casserole dish.
- Spread mashed potatoes over the filling and bake for 25-30 minutes.
- Top with vegan cheese and broil for 5 minutes. Let rest for 10-15 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4