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.
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 Bean Nuggets 35.0 grams

    Soya Bean Nuggets

    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    Smoked Paprika 0.5 grams

    Smoked Paprika

    Green Lentils 35.0 grams

    Green Lentils

    Coconut Milk 30.0 ml

    Coconut Milk

    Peeled Tomatoes 25.0 grams

    Peeled Tomatoes

    Carrots 50.0 grams


    Potato 150.0 grams


    Red Onion 25.0 grams

    Red Onion

    Button Mushrooms 40.0 grams

    Button Mushrooms

    Garlic 6.0 grams


    Celery 50.0 grams


    Sage 1.0 grams


    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Vegetable Stock 40.0 ml

    Vegetable Stock

    • Time : 120.0 mins
    • |
    • Calories: 316.0 kcal
    • |
    • Protein : 33.0 g
    • |
    • Fat : 2.0 g
    • |
    • Carb. : 66.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot | Oven proof dish |
    Equipment: Oven |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Heat your oven to 180°C / 350°F.
    Soya Bean Nuggets: soak in warm water for 10-15 minutes. Drain and squeeze out any excess water from the soya.
    Green Lentils: rinse them out. Then soak them in warm water for 10-15 minutes. Drain out the water before cooking.
    Wash and dry the vegetables prior to chopping (as required):
    - Potatoes: peel and cube
    - Onion and Garlic: peel and chop
    - Button Mushrooms, Carrots, Celery: cut into small dices
    - Sage, Parsley: chop ; - Thyme: pluck the leaves off the stems.
    : Make the Potato Topping
    Put the potatoes in cold salted water in a pot and start boiling. Once the potatoes are done well (you can check by piercing with a fork), drain out all the water. Allow wall the steam to escape. While the potatoes are still warm, add the coconut milk, salt, pepper and nutmeg powder. Mash them until they are fairly smooth.
    : Make the Filling
    Warm a pan on medium heat. Add the oil. Start roasting the vegetables in the following order, with a gap of 2 minutes between each vegetable:
    Carrots and Celery, Onions, Mushrooms, Lentils, Soya mince, Garlic
    Add the vegetable stock and mix well. Make sure you dissolve any caramelized bits at the bottom of the saucepan. Then add the peeled tomatoes, sage, thyme and smoked paprika. Let it cook for 5 minutes or until it thickens slightly. Check and adjust the seasoning.
    : Bake the Pie, Plate and Serve
    Pour the soya mince filling into an oven proof dish. Carefully spread the potato topping on top of the soy mince filling. 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. Plate and Serve.