Vegetable Cottage Pie

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This delicious, savoury and comforting vegan cottage pie will certainly satisfy on a cold winter night. It is basically a complete meal, however I enjoy it with fermented and pickled vegetables.


Vegetable Cottage Pie
Vegetable Cottage Pie
Servings Prep Time Cook Time
6people 30minutes 40minutes
Servings Prep Time
6people 30minutes
Cook Time
40minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Wash and cut the potatoes into 3-5 wedges.
  2. Steam the potatoes in a pressure cooker for 7 minutes, or traditional steaming for 20 minutes.
  3. Wash the leeks. Peel the garlic and onions.
  4. Put the leeks, onions and garlic into a food processor. Process until they are finely chopped.
  5. Finely chop the sage and rosemary.
  6. Saute the onions, leeks, garlic, sage and rosemary in the oil until they start to brown.
  7. Clean the mushrooms, and cut off the woody part pf the stalk.
  8. Put the mushrooms into a food processor. Process until they are finely chopped.
  9. Add the mushrooms to the sautéed onions.
  10. Saute until the mushrooms have shrunk.
  11. Wash and roughly chop the carrots.
  12. Put the carrots into a food processor. Process until they are finely chopped.
  13. Add the carrots to the sautéed onions and mushrooms.
  14. Saute until the carrots soften.
  15. Add the stock, yeast extract, red lentils and pepper.
  16. Simmer until the lentils soften and most of the liquid is absorbed.
  17. Put the lentil and vegetable mixture in a baking dish, and level it off.
  18. Mash the potatoes with the garlic powder and pepper. Add a little soy milk, olive oil or margarine if necessary to get the right texture. (Mine didn't need any)
  19. Gently spread the mash on top, and level.
  20. Texture the surface with a fork, and sprinkle with a little pepper. Then spray with olive oil.
  21. Bake at 200C for 30 minutes, and then at 200C for a further 10 minutes with the grill on. Alternatively bake for 40mins and grill separately for 10 minutes.
Recipe Notes

Nutrition Facts
Vegetable Cottage Pie
Amount Per Serving
Calories 343 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 262mg 11%
Potassium 1066mg 30%
Total Carbohydrates 58g 19%
Dietary Fiber 10g 40%
Sugars 7g
Protein 16g 32%
Vitamin A 210%
Vitamin C 61%
Calcium 7%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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