Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, cottage pie (vegan). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Simple, hearty and satisfying vegan cottage pie. Layered tomato veggie mince sauce, baked butternut and roasted garlic mashed potatoes make a filling and delicious dinner. This Vegan Shepherd's Pie (or Vegan Cottage Pie) is true comfort food for fall and for winter with rainbow carrots, zucchini (courgette) and eggplant (aubergine) topped with creamy vegan mashed.
Cottage Pie (Vegan) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Cottage Pie (Vegan) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have cottage pie (vegan) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cottage Pie (Vegan):
- Prepare 1 Onion, finely chopped
- Prepare 2 Carrots, finely chopped
- Get 2 Garlic cloves, crushed
- Prepare 2 Tbsp tomato purée
- Take 800 g Chopped tomato (2 cans)
- Make ready 2 Tsp dried thyme
- Prepare 150 g Dried red lentils
- Take 700 ml Vegetable stock
- Take 400 g Potato, mashed
- Take 2 Spring onions
- Prepare 50 g Soya mince (optional)
Vegan cottage pie recipe made with mushrooms, lentils and rosemary. Behind a deliciously crispy potato topping lies a rich mushroom and lentil vegan cottage pie filling. Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. So, try this vegetarian cottage pie and I promise you'll be impressed!
Instructions to make Cottage Pie (Vegan):
- Heat onions & carrots in a large pan with a small amount of vegetable stock. Cook for 5-10 mins, until softened. Then add garlic and cook for a further 2 minutes.
- Stir in tomato purée, chopped tomatoes, thyme, lentils & the remaining vegetable stock, then simmer for 25-30 minutes until the mixture is reduced and creamy. Season to taste.
- Meanwhile, preheat oven to 200 degrees, cook potatoes & mash (Add dairy free spread & dash of almond milk for a creamy tasting mash). Then stir in the spring onion and season to taste.
- Pour the lentil mixture into an ovenproof dish and spread evenly. Top with the mash potato and bake for 15-20 minutes, until crisp and golden.
- Serve with seasonal vegetables.
Vegetarians and vegans made up a meat-free version of this pie, and they usually (and funny enough) call it a shepherdless pie. Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for big family dinners. With the end of summer approaching, tuck into this comforting Vegan Cottage Pie that is warm, filling, and nutritious. Root veg, porcini mushrooms, Marmite & crispy rosemary.
So that’s going to wrap this up for this special food cottage pie (vegan) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
