Vegan ‘Cottage Pie’

A family favourite of mine is cottage pie. Rich gravy, mashed potatoes and oh-so-irresistible melted cheese. We’ve swapped out the meat to give you a mouthwatering pie that you can share with your family and all dig into together. Cheap and Cheerful. 

Ingredients

  • 400g jar lentils
  • 2 Vegetable stock cubes
  • 1 Bag frozen mixed vegetables (or any seasonal vegetables)
  • 4 Large potatoes
  • Vegan cheese
  • Vegan butter
  • 1 Tsp thyme
  • 1 Tsp paprika
  • Pepper
  • Salt

Method

Preheat the oven to 180ºC

Dice the potatoes into quarters and place them in a sauce pan with salt and covered in water. Leave these over a medium heat to boil until soft and tender. 

In a separate pan prepare the filling by placing the pan over a medium heat and inside adding a dollop of vegan butter. Once melted, add the frozen vegetables, leave these to fry and in the meantime drain and rinse the lentils.

Stir the vegetables in the pan and once defrosted add the lentils, vegetable stock, thyme, paprika and top with water. Stir these ingredients and simmer until the flavours combine, the ingredients cook and soften completely. 

Once the potatoes are ready, drain them pour them, back into the pan, add 2 tablespoons of vegan butter to them and mash until creamy. If you feel they need to be creamier add some more butter. 

Now grab a medium-sized oven dish and lay out the ingredients. First the lentil and vegetable mixture and then the potatoes on top. Spread them out with a fork and cover with grated vegan cheese. 

Transfer the dish to the oven and grill under a medium grill until the cheese melts and the top of the potatoes go golden and crisp.