Vegan Cottage Pie

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5 from 32 votes

The best vegan cottage pie - ideal for a hearty mid-week dinner with a meaty filling and golden fluffy mash topping.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: All, English

Servings:

Calories: 804kcal

Author: Richard Makin

Equipment

1 23cm/9 inch casserole dish

Ingredients

For the Mashed Potato Topping

1.5 kg potatoes use a floury variety like maris piper
200 ml vegan cream I used Oatly single cream but and vegan cream works great
50 g vegan butter

For the Filling

1 tablespoon olive oil or vegetable oil
1 onion peeled and finely diced
1 stick celery finely diced
1 carrot peeled and finely diced
300 g vegan mince aka vegan ground (see ingredient notes)
1 tablespoon tomato puree aka tomato paste
1 tablespoon ketchup
400 ml water boiling hot
1 vegetable stock cube
100 ml red wine or replace for more water
1 teaspoon marmite optional
1.5 teaspoon vegan Worcestershire sauce
1 tablespoon soy sauce or tamari for gluten free
4 sprigs thyme de-stemmed
100 g frozen peas
1 teaspoon cornstarch
1 pinch ground black pepper
1 teaspoon flaky sea salt
110 g vegan cheese grated, use a melting variety

Instructions

To Make the Mashed Potato Topping

Fill a large pot with boiling water and place over medium heat. Season the water with a teaspoon of salt. Peel and chop the potatoes into 1 - 1.5 inch chunks.
1.5 kg potatoes
Add the potatoes to the water and bring back up to a rolling boil. From the point the water starts bubbling, cook the potatoes for 15 minutes. Do a fork test on one of your largest chunks of potato to make sure it's cooked through.
Drain the potatoes through a colander then immediately add the vegan cream and vegan butter to the still-hot pot. Allow the potatoes to steam in the colander for 5 minutes then return them to the pot.
200 ml vegan cream, 50 g vegan butter
Either use a potato ricer or potato masher to mash the potatoes then stir them into the vegan cream and melted vegan butter. Season to taste with salt and black pepper then cover with a lid and set aside.

To Make the Filling

Preheat the oven to 170 °C.
Place a large frying pan or large wide-open saucepan over medium heat and add the olive oil. Once hot, add the diced onion and fry for around 3-4 minutes or until just starting to brown.
1 tablespoon olive oil, 1 onion
Add the celery and carrot and fry for another 3-4 minutes until the mixture is softened and very fragrant. Add the vegan mince and break up with your spatula. Fry for another 3-4 minutes or until the mince has started to brown lightly.
1 stick celery, 1 carrot, 300 g vegan mince
In a measuring jug, whisk together the tomato puree, ketchup, boiling water, vegetable stock cube, red wine, marmite, vegan Worcestershire sauce, soy sauce and thyme leaves. Add to the pan and stir. Bring to a simmer then reduce the temperature slightly.
1 tablespoon tomato puree, 1 tablespoon ketchup, 400 ml water, 1 vegetable stock cube, 100 ml red wine, 1 teaspoon marmite, 1.5 teaspoon vegan Worcestershire sauce, 4 sprigs thyme, 1 tablespoon soy sauce
Leave the sauce to simmer for 15 minutes, stirring occasionally to ensure it's not catching. Add the frozen peas then simmer for a further 2 minutes.
100 g frozen peas
In a small bowl, whisk together the corn starch and 1 tablespoon cold water. Add to the sauce and stir then leave to simmer and thicken for a further 2 minutes.
1 teaspoon cornstarch
Season the sauce to taste with salt and pepper then transfer to a 23cm/9 inch casserole dish. Top the filling with the prepared mashed potatoes a little at a time, working from the edges of the dish into the centre.
1 pinch ground black pepper, 1 teaspoon flaky sea salt
Place the pie in the oven to bake for 25-30 minutes before removing, topping with the vegan cheese and placing under the grill or broiler for a further 5 minutes.
110 g vegan cheese
Ideally, allow the pie to rest for 10-15 minutes before serving. This will help it keep its shape when scooped.

Nutrition