This hearty vegan cottage pie is exactly the sort of dish that will help bridge the gap in this horrible weather, until the sun comes out again. Cottage Pie traditionally involves beef, while shepherds pie contains lamb. This dish however is a vegan version – I just felt that cottage was the perfect word to sum up the cosy ‘hug’ feeling when eating it.
A super simple dish with literally no skill required at all, but the whole family will love it. The best part about it is you can freeze portions if you make too much, or have it the next day. Plus, it’s such a good way to use up whatever leftover vegetables you have in the fridge.
If you don’t have all of the ingredients below, you can supplement any of the vegetables for others in your fridge.
1 large white onion
5 celery stalks
1 punnet mushrooms
+ any other vegetables you’d like to add. I used leftover roasted vegetables
2 tablespoons olive oil
1 vegetable stock cube
Teaspoon of oregano
Teaspoon of sage
1 pot of tomato passata
6 large potatoes (any kind)
A kettle full of boiled water
50g butter (we use Flora)
100g soft cheese (we use vegan alternative)
- Peel and chop up your onion
- Chop the rest of your vegetables, but no need to peel
- Pop your oil in an oven proof dish (we use a le Creuset) on a medium to high heat (I cooked everything in the same pan, so make sure it is deep enough for everything!
- Once the onion is slightly more transparent, add a splash of water
- Stir well and add your celery, your stock cube, oregano, sage and a cook crack of black pepper
- Add a touch more water until the veg is half covered and stir to create a broth
- Add your courgettes and carrots and add water – at this point you want about 1cm water in the bottom, to ensure the veg is steaming nicely. Pop a lid on and leave for 20 minutes on a medium/low heat until simmering
- Add your passata and your leftover vegetables (if you have any), stir and then leave to reduce on the heat with the lid on for another 45 minutes. Your mix will be ready when you can pull it away from the sides and the sauce doesn’t run back in to the middle
- At this point you’ll want to pre-heat your oven to 180 degrees celsius
- Leave the mix on the heat and add your rough chopped mushrooms
- Peel and finely chop your potatoes, then add to a pan of boiling water. Boil the potatoes they are soft and fluffy
- Drain the potatoes and mash, along with the butter and soft cheese
- Level your vegetable mix and pop your mashed potato on top, spreading it evenly over the whole pie.
- Using a wooden spoon, push it into the mash and out again, all over to form ‘peaks’ on top of the mash (these will go beautifully crunchy in the oven)
- Place in the oven for about 30 minutes or until golden brown and crispy on top (feel free to add cheese on top too for a cheesy crust)
- Serve with fresh salad or green peas and enjoy!
This is the sort of recipe that looks like an endless amount of steps, but actually once you do it once is super easy and so versatile. As always, do let me know if you try the cottage pie recipe. Tag me over on instagram, or send me a direct message. I love seeing your takes on recipes!