sovegan.com
Veggie Cottage Pie
Our twist on this British classic uses frozen vegetables, soy sauce and dried herbs to create a robust and hearty filling, which we top with buttery mashed potato. Heaven.
Ingredients
Ingredients
- onions, peeled + sliced
- garlic cloves, peeled + sliced
- celery sticks, sliced
- olive oil
- mushrooms
- dried rosemary
- soy sauce, or tamari for gluten free
- tin of chopped tomatoes
- tomato purée
- vegetable stock
- salt + pepper
- frozen veggies
For the potato topping
- potatoes, peeled + diced
- vegan margarine
- plant-based milk
Method
- 1
Add the potatoes to a pot of cold water. Bring the water to the boil, reduce the heat and simmer for 15-20 minutes or until the potato is completely soft. Then drain and leave to one side in a mixing bowl.
- 2
Heat 1 tablespoon of olive oil in a large saucepan or a casserole pot over a medium heat. Once hot add the onion, garlic and celery and fry for 8 minutes.
- 3
Then add the mushrooms to the pan along with the dried rosemary. Turn the heat up to medium - high and fry for 10 minutes.
- 4
Next add the soy sauce, tinned tomatoes, tomato purée and stock to the pan and simmer for 15 minutes to reduce the moisture.
- 5
Preheat the oven to 180°C fan / 400°F.
- 6
Next, for the mashed potato, add the vegan margarine, plant-based milk and large pinches of salt and pepper to the mixing bowl with the boiled potato and mash until smooth.
- 7
Stir the frozen veggies into the saucepan with the mushroom mixture and cook through for 3 minutes. Taste the sauce and season with extra salt and pepper if necessary.
- 8
Transfer the veggie filling to a 30cm x 24cm (12” x 9”) baking dish, level out the top, then top it with the mashed potato and use a fork to fluff it up.
- 9
Drizzle the top with olive oil then bake for 20-25 minutes or until the potato peaks have turned golden brown.
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Community reviews
Rated 5 out of 5 from 1 review
- Ruth Coles
“fantastic flavours and really easy for a Friday night family tea. I topped my veggie pie with sweet potato mash and mixed vegan cheese in for the topping 😋”