Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cottage pie (vegan). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Simple, hearty and satisfying vegan cottage pie. Layered tomato veggie mince sauce, baked butternut and roasted garlic mashed potatoes make a filling and delicious dinner. This Vegan Shepherd's Pie (or Vegan Cottage Pie) is true comfort food for fall and for winter with rainbow carrots, zucchini (courgette) and eggplant (aubergine) topped with creamy vegan mashed.
Cottage Pie (Vegan) is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Cottage Pie (Vegan) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cottage pie (vegan) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cottage Pie (Vegan):
- Prepare 1 Onion, finely chopped
- Take 2 Carrots, finely chopped
- Take 2 Garlic cloves, crushed
- Get 2 Tbsp tomato purée
- Prepare 800 g Chopped tomato (2 cans)
- Take 2 Tsp dried thyme
- Prepare 150 g Dried red lentils
- Prepare 700 ml Vegetable stock
- Prepare 400 g Potato, mashed
- Prepare 2 Spring onions
- Make ready 50 g Soya mince (optional)
Vegan cottage pie recipe made with mushrooms, lentils and rosemary. Behind a deliciously crispy potato topping lies a rich mushroom and lentil vegan cottage pie filling. Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. So, try this vegetarian cottage pie and I promise you'll be impressed!
Instructions to make Cottage Pie (Vegan):
- 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.
- 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.
- 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.
- 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.
- Serve with seasonal vegetables.
Vegetarians and vegans made up a meat-free version of this pie, and they usually (and funny enough) call it a shepherdless pie. Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for big family dinners. With the end of summer approaching, tuck into this comforting Vegan Cottage Pie that is warm, filling, and nutritious. Root veg, porcini mushrooms, Marmite & crispy rosemary.
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