Cottage pie, the ultimate comfort food but often full of animal products, this one is a twist on the traditional version as it has no meat, dairy or gluten. The cauliflower mash is a nice alternative to potatoes.
Serves 4, Prep time 30 min, Cook time 1 hour
1 packet veggie mince
1 onion, diced
2 cloves garlic
1 tsp coconut or olive oil
½ C frozen peas
½ C sunflower seeds
1 can of diced tomatoes
1 bay leaf
1 tsp veggie stock powder
2 tbsp diced parsley
Salt and pepper to taste.
½ head of cauliflower
1 Tbsp miso paste
1 Tbsp avocado or olive oil
½ C non dairy milk or coconut milk
1 tbsp grainy mustard
¼ tsp chilli powder (optional)
Preheat to oven to 180C
Heat a large fry pan to medium heat, using the coconut oil fry onions until soft then add carrots, garlic, bay leaf and peas, cook until soft. Add the veggie mince and tomatoes, stock and parsley. Bring to a simmer for 5 min until most of the liquid is absorbed. Remove from heat and remove bay leaf.
Roughly chop cauliflower and put in a pot, cover with water and bring to the boil, simmer for 5 min or until very soft, drain water and add milk, miso, mustard and chilli, using a hand blender process until very smooth, if you don’t have a hand blender you can use a food processor.
Transfer the mince mixture into a deep casserole dish approx 25cm in diameter. Top with cauliflower mash making sure you seal up any gaps. Smooth top and then score with a fork.
Place in oven and bake for 30-40 min until top is golden.
Serve hot with garden salad.
One thought on “Vegan Cottage Pie”
I’ve been vegan for 6 years and not once made a cottage pie…until tonight. Thank you for the recipe, it was delicious! 😀