Vegan Cottage Pie - British Main course

Ingredients

  • 1000 g Floury potatoes (peeled and cut into even chunks)
  • 125 ml Dairy-free milk
  • 4 tbsp Olive oil
  • 1 piece Onion (chopped)
  • 2 piece Carrot (chopped)
  • 2 piece Celery (chopped)
  • 2 clove Garlic (finely chopped)
  • 500 g Vegan mince
  • 3 piece Thyme (fresh sprigs (or ½ tsp dried))
  • 2 piece Bay leaf
  • 1 piece Vegetable stock cube
  • 2 tbsp soy sauce
  • 1 tbsp Tomato purée
  • 67 Salt
  • 67 Black pepper

Instructions

  1. Place the potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork.

  2. Drain the potatoes and let them steam dry for a few minutes.

  3. Return the potatoes to the saucepan, mash well, and gradually add the dairy-free milk until smooth. Season to taste.

  4. Heat the olive oil in a large pan over a medium heat. Add the onion, carrots, and celery and cook for 8-10 minutes, or until softened.

  5. Add the garlic and cook for another minute until fragrant.

  6. Add the vegan mince, thyme sprigs (or dried thyme), bay leaves, vegetable stock cube, soy sauce, and tomato purée. Season well with salt and pepper.

  7. Stir well and cook for 15-20 minutes, or until the mince has browned and the sauce has thickened.

  8. Remove the bay leaves and thyme sprigs.

  9. Transfer the mince mixture to an ovenproof dish and top with the mashed potato.

  10. Bake in a preheated oven at 200C/Gas Mark 6 for 20-25 minutes, or until the topping is golden-brown and the filling is bubbling.

  11. Let it stand for a few minutes before serving.

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