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  • Serves Serves 4-6

  • 1.5 hours

  • Easy

Ingredients
  • 2 large carrots, diced 1.5cm

  • 2 leeks, sliced & washed

  • 2 large onions, diced 1.5cm

  • 1 stick of celery, diced 1cm

  • 3 cloves of garlic, crushed & chopped

  • 3 large field mushrooms, diced 2cm (or whichever mushrooms you prefer)

  • 450g vegan mince (use soya or tofu mince (you can substitute mince with more green lentils, add 200g to quantity below)

  • 150g green lentils (simmer in water for one hour until soft)

  • 1 generous cup of frozen peas

  • Dark soy sauce, 2 tbsp

  • Vegetable stock, 1.5pt, good quality vegetable bouillion works best

  • 1 tsp marmite

  • Small handful of fresh thyme & one small sprig of rosemary โ€“ rub between fingers first to release flavour or chop (or substitute with dried herbs)

  • 2 bay leaves

  • Black pepper, white pepper & sea salt

  • 6 Maris piper potatoes

  • Splash of olive oil

  • 2 tbsp almond cream (optional)

  • Pickled red cabbage (optional)

My big fat veggie cottage pie is vegan comfort food pure and simple, and this healthy, hearty and delicious dish will satisfy the whole family (and warm a few cockles in the process).

Method

  1. Peel and boil potatoes for mash.  Once soft, leave to drain for five minutes then mash with olive oil (and maybe a splash of vegan cream), then season with salt and white pepper.
  2. Sauté onions until start to soften then add remaining vegetables.  Once vegetables start to soften add the cooked lentils. Stir well. 
  3. Add stock, soy sauce, marmite, fresh herbs and bay leaves.  Bring to boil, add salt and white pepper to taste and then simmer on low for 20-30 minutes, allowing the  mixture to reduce slightly to a thick gravy. Add a generous cup of frozen peas, and cook for another 5 minutes. 
  4. Lay mixture in a large deep over proof dish.  Aim for at least 2 inch depth of mixture at bottom, then layer creamy potato over top. You want about twice as much filling to mash. 
  5. Bake at 190 C until bubbling and the top is golden and crispy. 
  6. Serve with pickled red cabbage.
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