This vegan version of the English classic Cottage pie is the perfect comfort food. The mushrooms serve as the meaty texture, however, you could also use Quorn or soy mince which adds some plant-based protein to the dish.
Preparation Time: 15 mins
Cooking Time: 55 mins
Total Time: 75 mins
Servings: 4-6 people
Ingredients
200 g leek
400 g mushrooms
6 carrots
350 g peas
2 tbsp tomato paste
1 tbsp margarine
3 tbsp flour
175 ml red wine
750 ml vegetable stock
fresh sage
rosemary
thyme
bay leaf
salt
pepper
Potato mash:
6 medium potatoes
100 ml plant-based milk
1 tbsp margarine
nutmeg
Method
1. Peel the potatoes, cut into small cubes and boil in salted water for 20 minutes until they are soft. Put aside.
2. Slice the mushrooms and leek and cut the carrots into small cubes. Finely chop sage, rosemary, and thyme.
3. Heat some olive oil in an oven-safe cast iron pot. Fry the vegetables and herbs for 10 minutes until the carrots start to soften.
4. Add the tomato paste, 1 tbsp margarine and flour. Fry for 2 minutes.
5. Deglaze with red wine and vegetable stock. Let simmer until the sauce has reached the desired consistency. Season with salt and pepper.
6. Stir in the frozen peas and turn down the heat.
7. Preheat the oven to 200°C.
8. Mash the potatoes with plant-based milk, 1 tbsp margarine, nutmeg, salt, and pepper.
9. Spread the potato mash on top of the vegetables and sauce.
10. Bake for 15-20 minutes.
Enjoy!
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