Vegan Cottage Pie

Ingredients

For 6 portions

• 🏺 20ml olive oil
• 🧅 150g onions
• 🥕 200g carrots
• 🪴 100g celery
• 🧄 6g garlic
• 🍄 250g mushrooms
• 🍔 400g veggie mince
• 🥫 30g tomato paste
• 🌾 15g flour
• 🍷 100ml wine, table, red
• 🥕 350ml vegetable broth (rehydrated stock cube)
• 🥣 15ml soy sauce
• 🌿 1g thyme
• 🌿 1g bay leaf
• 🪴 150g frozen peas
• 🥔 1,200g potato
• 🧈 50g plant-based spread
• 🥛 100ml soy drink
• 🌿 1g nutmeg
• 🌿 1g black pepper

Method

1. Finely dice the onion, carrots and celery, chop the garlic and finely chop the mushrooms.
2. Heat the oil in a large, heavy pan and cook the onion, carrots and celery for 10 minutes, until soft. Turn up the heat, add the mushrooms and fry for 5 minutes, until browned.
3. Add the plant-based mince and fry for 5 minutes, breaking it up, until browned. Stir in the garlic, tomato paste and flour and cook for 2 minutes.
4. Pour in the red wine and let it bubble for 2 minutes. Add the stock, soy sauce, thyme and bay leaf and simmer gently for 20 minutes, until you have a thick gravy.
5. Remove the bay leaf, stir in the peas and season with pepper. Spoon into a 2-litre baking dish and leave to cool slightly, so the mash sits on top.
6. Meanwhile, peel the potatoes and cut into chunks. Boil in salted water for 15 to 20 minutes, until tender. Drain well and leave to steam for 2 minutes.
7. Mash with the plant-based spread, warm soy drink and nutmeg until smooth, and season with salt.
8. Heat the oven to 200°C (180°C fan). Spoon the mash over the filling, starting at the edges, and rough up the top with a fork.
9. Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling at the sides. Rest for 5 minutes before serving.