Vegan Cottage Pie

Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

A delicious winter warming vegan supper with chestnut mushrooms, leeks, carrots, butter beans and lentils topped with fluffy potato & sweet potato mash with crispy herb & spicy breadcrumbs.  Perfect for when the nights draw in.

Ingredients

0/24 Ingredients
Adjust Servings
    For the mash
  • For the filling
  • For the breadcrumb topping

Instructions

0/6 Instructions
  • Place the potatoes into a large pan of salted cold water, bring to the boil then simmer for 10 -15 minutes. After 5 minutes add the sweet potatoes and cook until tender. Drain and leave to steam dry, then return to the pan with the butter and season to taste. Mash until smooth, then set aside.
  • Heat a large frying pan or oven-proof casserole dish and add the oil, gently fry the onion, leeks, carrots, celery, garlic and thyme, cook for 10 minutes or until softened.
  • Now add the mushrooms, sun-dried tomatoes & oil, marmite, tomato puree and balsamic vinegar and cook for a further 10 minutes.
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  • Add the wine, vegetable stock, lentils and butter beans, bring to the boil and simmer for 5 - 10 minutes until slightly thickened and reduced. Season to taste. Place in a baking dish (or if using a casserole dish) spoon the mashed potato on top and rough the surface with a fork.
  • For the breadcrumb topping, add all the ingredients into a bowl and mix through. Sprinkle with breadcrumbs and bake in the oven for 25-30 minutes until bubbling and the breadcrumb topping is crisp & golden brown. Enjoy!

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