Vegan Cottage Pie

I took these photos with the intention of tweeting them – not blogging them! I then had a thought that some of you might be possibly interested in the recipe, as it’s an everyday sort of dish, which is how and why this blog began.

You see, it’s been over two years since this site was born and along the way it’s changed direction somewhat (let’s call it progression) and I’ve almost forgotten what my initial desire was – to share simple recipes that I cook pretty much every single day.

Of course, in that time, I’ve taken up a plant based diet but really that has altered my cooking style very little. We still have the same meals (and some new ones too), albeit it veganized versions, and I still like to keep things simple. To me, that’s what home cooking is all about. Sure, I occasionally push the boat out but on a daily basis it’s those staple dishes I turn to.

So, before I got a chance to tweet this recipe, it suddenly dawned on me that it might be a good one for the blog. I hope you agree.

n.b. the grotty photos are merely a guide as to how it may look, I can assure you it tasted a heck of a lot better. In fact, it was delicious.

vegan cottage pie

1 pack cauldron tofu mince (you could use any brand or replace with lentils/beans)

1 small leek

1 celery stalk

1 parsnip

1 carrot

1 cup frozen garden peas

2 large minced garlic cloves

1 400g organic canned tomatoes

1 tbsp tomato puree (or if you’re desperate, ketchup)

1 tsp brown rice syrup or other sweetener

2 tbsp balsamic vinegar

1 tsp marmite

1 tbsp herbes de provence

1 tbsp olive oil

salt and pepper

mashed potato

5 medium organic potatoes

1 tsp vegan margarine

1 heaped tsp dijon mustard

1 tbsp finely chopped dill

salt and pepper

pre-heat the oven to 180 degrees/ 350 fahrenheit.

heat the oil in a large skillet on a medium heat. finely slice the leek and chop the parsnip, carrot and celery into small pieces. add to pan and gently sautee until they begin to soften.

add the tofu, garlic, seasoning, add a tablespoon of the balsamic and cook for 10mins before adding the chopped tomatoes. season with salt and pepper, add the sweetener, balsamic (remaining tablespoon), puree, marmite, splash of water and simmer for 20minutes adding more water if it becomes too dry.

meanwhile, peel the potatoes and chop into small pieces, salt, cover with water and clamp on lid. bring to the boil and simmer for 15 minutes or until soft. drain and mash with the margarine, salt and pepper until creamy. using a spatula mix through the mustard and dill.

finally, add the frozen peas to the sauce and cook for a further 5 minutes. transfer the tofu/veg sauce to a casserole dish and cover with the mash ensuring the mixture is completely encased in potato – I like to use a fork for this.

bake for 25-30minutes, allow to cool for 5-10minutes (it will be piping hot!) before serving.

 

3 responses to “Vegan Cottage Pie”

  1. Alex says:

    I’m not really a tofu kind of girl (sorry!) but this all looks very delicious and those mashed potatoes are going to be made here soon

  2. Hillary says:

    Hi peasoupeats,
    Your vegan cottage pie looks tasty
    You can submit your vegan cottage pie pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry 🙂
    I am already hungry to see your vegan cottage pie photo btw, LOL

  3. peasoupeats says:

    I understand your tofu concerns Alex and I loathe soya mince with every fibre of my being but this particular brand is pretty good – not sure whether it’s available in the US though:/ You could totally swap the tofu for lentils though and it’d be just as good!

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