This vegan cottage pie will help you through the winter cold.
There’s little more comforting than a plate of warming, traditional food that takes you right back to childhood. Good food makes for a good soul, and my vegan cottage pie is no exception to the rule.
I’ve made a few variations of this now and I have to say this is my favourite. Now that I’ve actually got the hang of using vegan mince, a whole new world of easy vegan food has opened up. There are recipes for lentil cottage pie, vegetable cottage pie and I’m sure I remember seeing a curry cottage pie once, but for me I always fall back on the traditional flavour.
Even so, the star of this show isn’t the mince. It’s not even the yeast extract, which has revolutionised many a dish for me. It’s bog standard red Bisto. I always assumed red Bisto was made with beef juices, but it’s actually vegan. Don’t think about getting all snobby on me either. Try the recipe as is first and if you aren’t left eating your words, then make your own fancy gravy.
Vegan cottage pie
Almost all of the ingredients are things you’ll probably have in your cupboards anyway. Don’t be tempted to skip the miso paste or vinegar – those are your “Worcestershire sauce” type flavours. You could swap those for vegan Worcestershire sauce if you like.
Ingredients (serves 4)
- potato
- 1 tbsp vegan margarine
- A dash vegan milk
- 454g vegan mince
- 3 tbsp red bisto
- 1 onion, chopped
- 1 cup garden peas
- 1 cup sweetcorn
- 1 cup chestnut mushroom, diced
- 1 heaped tsp yeast extract
- 1 tsp miso paste
- 1 tsp white wine vinegar
- 1 tbsp rapeseed oil
- salt and pepper
- A small glass vegan red wine of your choice (optional)
- 1 tsp smoked paprika (optional)
Method
- Bring the potatoes to a boil while you make the filling.
- Heat the oil in a large pan then fry the onion until translucent.
- Add the mince, peas and sweetcorn and heat through.
- Add the water, wine and flavourings and bring to a boil before adding the gravy granules.
- Add more flavouring if necessary, then transfer the filling into a heatproof oven dish. Drain the potatoes.
- Heat the milk and marg until piping hot, then add it to the boiled potatoes. Mash away!
- Add more milk and marg if necessary, then spoon the mash on top of the filling. You don’t want the mash to be too wet.
- Pop in the oven at 200c until the mash has started to brown. Enjoy with a massive helping of broccoli or dark cabbage on the side.
Like this recipe? Check out my sweet potato, butter bean and quinoa vegan chilli. Shop my vegan recipe book wishlist!
