Cottage Pie (Vegan)
Cottage Pie (Vegan)

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cottage pie (vegan). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cottage Pie (Vegan) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cottage Pie (Vegan) is something that I have loved my whole life. They are nice and they look wonderful.

Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. Plus, it's vegan, gluten & dairy free! Cottage Pie [Vegan] Hearty Vegan Cottage Pie.

To begin with this particular recipe, we must prepare a few components. You can cook cottage pie (vegan) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cottage Pie (Vegan):
  1. Take Onion, finely chopped
  2. Get Carrots, finely chopped
  3. Take Garlic cloves, crushed
  4. Get tomato purée
  5. Get Chopped tomato (2 cans)
  6. Make ready dried thyme
  7. Make ready Dried red lentils
  8. Get Vegetable stock
  9. Take Potato, mashed
  10. Get Spring onions
  11. Get Soya mince (optional)

I have always known this as Shepherd's Pie I have learned that cottage pie has a potato mash topping, and Shepherds Pie has a pastry topping, so this is a twist and vegan version of the classic Cottage Pie recipe. A hearty pie with soya mince and vegetables in delicious gravy, topped with potato and sweet carrot mash. Cottage pie and shepherd's pie are basically the same thing when it comes to vegan fare, but traditionally a cottage pie is based on beef and shepherd's pie is based on lamb. But since we're making vegan versions we can really call it whatever, but since we've already done a vegan cottage pie , and we did that quite differently, we've.

Instructions to make Cottage Pie (Vegan):
  1. Heat onions & carrots in a large pan with a small amount of vegetable stock. Cook for 5-10 mins, until softened. Then add garlic and cook for a further 2 minutes.
  2. Stir in tomato purée, chopped tomatoes, thyme, lentils & the remaining vegetable stock, then simmer for 25-30 minutes until the mixture is reduced and creamy. Season to taste.
  3. Meanwhile, preheat oven to 200 degrees, cook potatoes & mash (Add dairy free spread & dash of almond milk for a creamy tasting mash). Then stir in the spring onion and season to taste.
  4. Pour the lentil mixture into an ovenproof dish and spread evenly. Top with the mash potato and bake for 15-20 minutes, until crisp and golden.
  5. Serve with seasonal vegetables.

Place the Maris Pipers into a large pan of cold salted water over a medium heat. But both the Irish and British claim the origination of this hearty, mashed potato crust dish. The following is our plant-based take on the concept. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. To make the topping, place the potatoes and parsnips or swede into a large pan of water.

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