Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetarian cottage pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegetarian cottage pie is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Vegetarian cottage pie is something that I have loved my whole life.
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To get started with this recipe, we must first prepare a few ingredients. You can cook vegetarian cottage pie using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian cottage pie:
- Get Filling
- Prepare 1 small onion
- Get 2 cloves garlic
- Prepare 1 celery stick
- Take 200 g celeriac
- Prepare 200 g swede
- Get 1 parsnip
- Make ready 2 carrots
- Take 200 g cooked lentils (I used brown)
- Take 2 tsp curry powder
- Get 1 tsp chilli flakes (I used chipotle)
- Get 175 ml red wine
- Get 500 ml veg stock
- Take 1 tsp cornflour (see tip)
- Make ready 2 bay leaves
- Take 1 tbsp fresh thyme
- Prepare Seasoning
- Prepare 1 tbsp tomato purée
- Make ready Potato topping
- Take 750 g potatoes
- Take Splash milk
- Take Knob butter
- Take Cheese of choice for grating
Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Place the pie filling in an ovenproof dish or individual dishes, top with the mash and dot some extra butter on top. Place the Maris Pipers into a large pan of cold salted water over a medium heat. This hearty vegetarian shepherd's pie alternative is quick and easy.
Steps to make Vegetarian cottage pie:
- Finely chop the onion, garlic and celery and fry in a little olive oil over a medium heat in a heavy based pan with a lid until soft
- While the onion is cooking, peel and chop the remaining veg into small cubes. Then add to the pan with a little salt and cook for 10-12 minutes until the veg starts to soften (you might want to cover loosely with a lid)
- Turn up the heat to high and add the curry power and chilli flakes, fry for 30 secs and coat the veg, then add the red wine and herbs and reduce by half.
- Once reduced, turn the heat back down to medium/low. Add the stock, lentils, tomato purée and cornflour and cook covered with a Loose lid for 20-30 minutes, until the veg softens (time will depend on how large you chop the veg)
- Meanwhile make the mash topping by peeling and chopping the potatoes into equal sizes, covering with cold water and a half teaspoon of salt and bringing to the boil. Once boiling, reduce the heat, cover with a loose lid and cook until soft.
- Once soft, drain and mash the potatoes with a splash of milk and the butter. Then preheat the oven to 180 degrees.
- Now time to assemble the pie. Put the mixture in a deep tray, cover with the mash and top with finely grated cheese. Bake for 30 minutes until golden 😋
Make extra and store the leftovers in your freezer ready for a lazy day. This vegan cottage pie is great with chopped fresh parsley and greens such as kale, broccoli, or peas. If you want to add sauce, you could also whip up an additional side of vegan gravy or vegan whisky cream sauce. Variations/tips for vegan cottage pie The equipment section above contains affiliate links to products we use and love! Vegan Version: Use olive oil in place of butter and non-dairy milk in place of the yogurt.
So that’s going to wrap this up with this exceptional food vegetarian cottage pie recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
