Vegan Cottage Pie

We're calling it a cottage pie since it fits a very broad defition of what cottage pie is. It's "ground meat" or soya mince in a nice sauce, covered with mashed potatoes. Man that's good.
We do concede that it takes some time to make but here's the payoff ; it's brilliant to make a days ahead or even a week. It's great in the freezer and lasts for about 2 weeks frozen. And the part is that it gets better couple of days after you make. That's just something anything in a sauce does, it gets better with a little age.

Added Bonus here : If you roast the vegetables properly and maybe add in a splash of soya sauce, you get your non vegan friends to think this is meat.

    This combination does not exist.


    Bread Crumbs 15.0 grams

    Bread Crumbs

    Soya Mince 35.0 grams

    Soya Mince

    Smoked Paprika 0.5 grams

    Smoked Paprika

    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    Peeled Tomatoes 25.0 grams

    Peeled Tomatoes

    Coconut Milk 30.0 ml

    Coconut Milk

    Green Lentils 35.0 grams

    Green Lentils

    Garlic 6.0 grams

    Garlic

    Potato 150.0 grams

    Potato

    Carrots 50.0 grams

    Carrots

    Celery 50.0 grams

    Celery

    Button Mushrooms 65.0 grams

    Button Mushrooms

    Red Onion 25.0 grams

    Red Onion

    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Sage 1.0 grams

    Sage

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Vegetable Stock By Let's Cook 40.0 ml

    Vegetable Stock By Let's Cook


    • Time : 120.0 mins
    • |
    • Calories: 316.0 kcal
    • |
    • Protein : 33.0 g
    • |
    • Fat : 2.0 g
    • |
    • Carb. : 66.0 g
    Get Ready
    Check your pantry and make sure you have the following :
    salt, pepper, your preferred cooking oil and hot water.

    Soak the soya mince and lentils in warm water (separately). Let them both soak for 10 - 15 minutes before draining out the water completely. You may
    need to squeeze out any excess water from the soya mince.

    Set your oven to 180°C / 350°F
    Make the Topping
    Peel and dice the potatoes. Put them in cold salted water and make sure that there's no more than
    2.5 cm or 1 inch of water above them. Start boiling the potatoes.
    Once the potato is soft, drain out all the water. Allow wall the steam to escape. Otherwise
    you'll end up with a very liquidy mash.

    While the potato is still warm, add the coconut milk, salt, pepper and nutmeg. Mash the potato until it's
    fairly smooth.
    While the potato is boiling
    Get started on the following :

    1. Peel and chop the garlic and onion.
    2. Dice the mushrooms, carrotts and celery. Cut them into small dices.
    3. Wash, dry and chop up the sage and parsley. Just pluck the thyme leaves
    off the stems. That way you'll have some thyme on your hands .... ok, we'll stop.
    Make the filling
    Warm a small cassrole pout or saucepan. Then add the oil and let it
    warm up. Make sure your heat is on a medium setting and then begin to roast the vegetables.
    Do it in the following order :

    1 - Carrots and Celery
    2 - Onions
    3 - Mushrooms
    4 - Lentils
    5 - Soya mince
    6 - Garlic

    Now add the stock and mix well. Make sure you dissolve any caramelised bits at the bottom of the
    saucepan / pot. Then add the peeled tomatoes, fresh herbs (except the parsley) and paprika. Let it cook for 5
    minutes or until the thickens slightly. Check the seasoning, season if required before you an empty it into an ovenproof dish.
    Bake the pie
    Carefully spread the potato mash on top of the soy mince. Then sprinkle the breadcrumbs over
    the mash and finally the parsley. Place it in the oven for around 35 minutes or until the
    crust on top has browned.

    Take it out of the oven and let it rest for 5 minutes before serving.