Vegan Cottage Pie

Vegan Cottage Pie

For cottage pie I use bolognese sauce as the base, then top with baked mash.

Free from: nut

Gluten, soya, wheat, yeast free: use suitable stock for the bolognese

This is a vegan recipe

Lentil Bolognese
Servings: 4 People
  • 2 cups vegetable stock
  • 2 cloves garlic (sliced)
  • 1 large onion (chopped)
  • 1 large celery stick (chopped)
  • 1 large carrot (chopped)
  • 1 tin chopped tomatoes
  • 1/2 tsp each of onion granules, Italian seasoning and dried oregano
  • 1 bay leaf
  • 1 handful dried porcini mushrooms
  • 1/2 cup dried green lentils
  • 1 handful chestnut mushrooms (chopped)
  • 1 tbsp tomato puree
  • salt and black pepper (to taste)
  1. Sauté the onion, celery and garlic in a splash of the stock until soft.

  2. Add the carrots and continue to sauté until the carrots are soft too. If they start to dry out add more stock. Cooking slowly for a long time will result in a more flavourfull sauce.

  3. Add the herbs, dried mushrooms and lentils. Add the tinned tomatoes and the rest of the stock.

  4. Cook on low until the lentils are cooked (about 30 minutes). If the sauce becomes too thick add some water.

  5. Add the fresh mushrooms. Continue to cook for an extra 10 minutes or so until all the veg is soft. Add a dollop of tomato puree.

  6. Taste and adjust seasoning if necessary, then serve.

Vegan Cottage Pie
Servings: 4 people
  • lentil bolognese (see recipe above)
For the mash:
  • 600 g potatoes
  • salt and black pepper (to taste)
  1. Bake your potatoes in a covered oven dish until soft. Whilst they are still hot, mash them, skins and all. Season to taste.

  2. Pour your lentil bolognese into an oven dish and top with the mash.

  3. Bake at 180C for around 30-40 minutes, until the top is golden and the bolognese is bubbling up around the sides. 

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