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Vegan Cottage Pie


  • Author: Loving It Vegan
  • Prep Time: 60 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8

Description

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.


Ingredients

  • 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
  • 1/31/2 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)

Instructions

  1. Peel and slice the butternut thinly and then place on a baking tray covered with parchment paper.
  2. Remove the outer flaky skins of the head of garlic, and then using a knife cut off only the tips.
  3. Wrap the garlic in tinfoil and pour over 1 tsp olive oil, rubbing it into the head of garlic.
  4. Close the tinfoil and add it to the baking tray with the butternut.
  5. Bake the butternut and garlic together in the oven for 35 minutes at 430 degrees fahrenheit (220 degrees celsius).
  6. 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.
  7. Peel and chop the onion and add to a pot with the 2 Tbsp Soy Sauce and fry together.
  8. Then add the veggie mince (mash it first if necessary), and fry together.
  9. Then add the 2 cans of chopped tomatoes and allow the sauce to simmer.
  10. 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.
  11. When your potatoes are cooked, mash them adding in vegan butter, soy milk and spices.
  12. 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.
  13. Now you’re ready to layer it all in a rectangular oven-proof dish.
  14. Starting with the veggie mince, pour it all into the dish and smooth it down.
  15. Then add the mashed butternut and smooth it down on top of the veggie mince.
  16. Then add the mashed potatoes for the final layer.
  17. Using a fork create ridges on the top of the mashed potatoes.
  18. Dot with vegan butter or brush with a little olive oil to help with browning.
  19. Add a little mixed dried spice to the top of the mashed potatoes.
  20. 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

Nutrition

  • 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