Who grew up eating cottage pie? I sure did! It was always a great staple as it was easy to make and cheap. Of course I didn’t grow up eating a vegan cottage pie – I wouldn’t have known what veggie mince was if it slapped me in the face – but honestly this is way better. In more ways than one.
This is also often called a shepherds pie. The difference is that shepherds pie is usually made with lamb and cottage pie is made with beef.
So I decided to call this a vegan cottage pie because I used veggie beef! But since there is no actual meat in it (of course), it’s really an either/or name wise.
So I included a pic of the actual veggie mince I used, which is a brand called Lightlife. This is a very versatile product, as you can mash it up into a mince, as I did in this recipe, or slice it into rounds and fry it up as veggie burgers or make it into meatballs or whatever you want. So it’s quite a winner! But of course you can use any veggie mince you want for this recipe. If you can’t get veggie mince where you are, then feel free to sub the tomato sauce from my vegan lasagna and use that instead.
While this recipe is very easy to put together, it’s not the quickest, taking around 90 minutes total. But it’s very chill, you don’t have to do a whole lot in that 90 minutes. Well at least you don’t have to do a whole lot that is too taxing. So get a glass of wine ready and prepare to make a feast.
You fry up some onions in some soy sauce and then add the veggie mince and fry it up together, then you add some cans of tomato sauce and let it simmer away into a glorious tomato veggie mince sauce.
While your sauce is cooking you have your potatoes on the go in the next pot, and you’ve got some butternut baking in the oven along with a head of garlic roasting away next to the butternut.
When the potatoes are ready, you mash them up with some vegan butter, soy milk and spices, and then when the butternut and roasted garlic are ready to go, you mash the roasted garlic in with the potatoes and mash up the butternut separately.
Then you layer tomato veggie mince sauce, followed by butternut, followed by mashed potato. Create ridges in the potato with a fork (helps with browning) and then dot some vegan butter along the top (also for browning) and then put it in the oven to bake for 30 minutes. In the last 5 minutes, switch from bake to grill and let that grill do its work in lightly browning the top of that dish perfectly.
What’s also totally awesome about this recipe is that it is ridiculously filling and satisfying. Your eyes are bigger than your stomach when you get started, and then you realize….. It serves 6 easily. Along with a nice salad it’s a very rounded out delicious meal. Or forget the salad and have it as is. It doesn’t need any embellishments. Or do as we did and just slice some tomato and cucumber for some basic garnish and extra color on the plate.
This vegan cottage pie is also VERY tasty eaten cold the next day, so perfect to take to work for lunch.
You will love this recipe for its simplicity, heartiness and overall satisfaction. You will not leave the table still hungry after this meal!
You will also love how the flavors blend together, the rich tomato flavor of the veggie mince, the sweetness of the butternut and the savory roasted garlic mashed potatoes on top.
Let me know in the comments what you think of this vegan cottage pie! Make it, rate it and tag your pics #lovingitvegan on instagram so I get to see it! Thank you so much!Print
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.
- For the Veggie Mince:
- 1 Onion
- 14 oz (400g) Veggie Mince
- 2 14 oz Cans Chopped Tomato
- 2 Tbsp Soy Sauce
- For the Butternut:
- 1 Large Butternut (peeled and chopped).
- For the Roasted Garlic Mashed Potatoes:
- 4 Large Potatoes
- 4 Tbsp (60g) Vegan Butter
- 1/3–1/2 cup Soy Milk (or other non-dairy milk)
- 1 Head Garlic (Roasted)
- 1 tsp Olive Oil
- 1.5 tsp Rosemary and Olive Spice (or other dried spice containing salt)
- Peel and slice the butternut thinly and then place on a baking tray covered with parchment paper.
- Remove the outer flaky skins of the head of garlic, and then using a knife cut off only the tips.
- Wrap the garlic in tinfoil and pour over 1 tsp olive oil, rubbing it into the head of garlic.
- Close the tinfoil and add it to the baking tray with the butternut.
- Bake the butternut and garlic together in the oven for 35 minutes at 430 degrees fahrenheit (220 degrees celsius).
- While the butternut and garlic are roasting, peel and chop the potatoes and add to a pot. Cover with water and cook for around 20-25 minutes until soft and cooked.
- Peel and chop the onion and add to a pot with the 2 Tbsp Soy Sauce and fry together.
- Then add the veggie mince (mash it first if necessary), and fry together.
- Then add the 2 cans of chopped tomatoes and allow the sauce to simmer.
- If your canned tomatoes have added salt, then you may not need any further flavorings, but taste test and see if added salt/pepper is required.
- When your potatoes are cooked, mash them adding in vegan butter, soy milk and spices.
- As soon as the butternut and roasted garlic are ready, mash up the butternut separately and then add the garlic to the mashed potatoes and mash it in.
- Now you’re ready to layer it all in a rectangular oven-proof dish.
- Starting with the veggie mince, pour it all into the dish and smooth it down.
- Then add the mashed butternut and smooth it down on top of the veggie mince.
- Then add the mashed potatoes for the final layer.
- Using a fork create ridges on the top of the mashed potatoes.
- Dot with vegan butter or brush with a little olive oil to help with browning.
- Add a little mixed dried spice to the top of the mashed potatoes.
- Bake in the oven at 390 degrees fahrenheit (200 degrees celsius) for 30 minutes. In the last 5 minutes switch it to grill so that it browns on top.
- Category: Entree
- Cuisine: Vegan
- Serving Size: 1 Serve (of 6)
- Calories: 409
- Sugar: 10.4g
- Sodium: 934mg
- Fat: 6.6g
- Saturated Fat: 1.1g
- Carbohydrates: 73.4g
- Fiber: 15g
- Protein: 17.5g