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.
- Wash and cut the potatoes into 3-5 wedges.
- Steam the potatoes in a pressure cooker for 7 minutes, or traditional steaming for 20 minutes.
- Wash the leeks. Peel the garlic and onions.
- Put the leeks, onions and garlic into a food processor. Process until they are finely chopped.
- Finely chop the sage and rosemary.
- Saute the onions, leeks, garlic, sage and rosemary in the oil until they start to brown.
- Clean the mushrooms, and cut off the woody part pf the stalk.
- Put the mushrooms into a food processor. Process until they are finely chopped.
- Add the mushrooms to the sautéed onions.
- Saute until the mushrooms have shrunk.
- Wash and roughly chop the carrots.
- Put the carrots into a food processor. Process until they are finely chopped.
- Add the carrots to the sautéed onions and mushrooms.
- Saute until the carrots soften.
- Add the stock, yeast extract, red lentils and pepper.
- Simmer until the lentils soften and most of the liquid is absorbed.
- Put the lentil and vegetable mixture in a baking dish, and level it off.
- 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)
- Gently spread the mash on top, and level.
- Texture the surface with a fork, and sprinkle with a little pepper. Then spray with olive oil.
- 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.
Vegetable Cottage Pie
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 58g
Dietary Fiber 10g
* Percent Daily Values are based on a 2000 calorie diet.