Cottage Pie (Vegan)
Cottage Pie (Vegan)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cottage pie (vegan). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

So flavorful and satisfying that you won't miss the meat! We're so happy to share this recipe with you, we got so excited figuring this one out, it's so delicious and belly warming. Vegan cottage pie - this vegan shepherd's pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling.

Cottage Pie (Vegan) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Cottage Pie (Vegan) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cottage pie (vegan) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cottage Pie (Vegan):
  1. Get 1 Onion, finely chopped
  2. Get 2 Carrots, finely chopped
  3. Take 2 Garlic cloves, crushed
  4. Get 2 Tbsp tomato purée
  5. Make ready 800 g Chopped tomato (2 cans)
  6. Prepare 2 Tsp dried thyme
  7. Prepare 150 g Dried red lentils
  8. Prepare 700 ml Vegetable stock
  9. Get 400 g Potato, mashed
  10. Take 2 Spring onions
  11. Make ready 50 g Soya mince (optional)

For Vegan Cottage Pie: Leave out the meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice. Use veggie stock instead of beef stock/bouillon and substitute wine vinegar. This freezes really well - I use foil trays, either large trays for a family meal, or individual trays to serve one or two. You can then either defrost before cooking, or else.

Instructions to make Cottage Pie (Vegan):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with seasonal vegetables.

This freezes really well - I use foil trays, either large trays for a family meal, or individual trays to serve one or two. You can then either defrost before cooking, or else. 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. Our vegan Cottage Pie is made with lentil and vegetables and is full of fibre, nutrients, and is low in Shepherd's pie is a very traditional dish in Ireland and the UK.

So that is going to wrap this up with this exceptional food cottage pie (vegan) recipe. Thank you very much for reading. I’m sure you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!