It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
With a few swaps and a hint of spice, this vegan cottage pie is bound to become a new family favourite.
of the reference intake
Preheat the oven to gas 6, 200°C, fan 180°C.
Heat the oil in a large saucepan over a medium heat. Add the onion, mushrooms, carrots and celery and fry for 10 mins until starting to soften. Add the lentils, garlic, 1 tbsp Schwartz Cajun Seasoning and tomato purée and cook for 2 mins before stirring through the stock and soy sauce. Bring to the boil and simmer for 20 mins until the sauce has started to thicken. Pour into a medium-sized ovenproof dish.
Meanwhile, add the potatoes to a pan of cold water, ensuring they are fully submerged, bring to the boil and simmer for 20-25 mins until soft. Drain, steam dry for 30 secs, then return to the pan and mash until smooth. Mix through the soya milk and ½ tbsp Schwartz Cajun Seasoning.
Top the lentil mix with the fluffy mash and bake in the oven for 20-25 mins until golden and piping hot.
Add the peas to a pan of boiling water and cook for 5 mins until they rise to the top. Drain and serve with the cottage pie.
*check packaging to make sure they’re vegan
Tip: Fully assemble the shepherd’s pie, cool completely, then freeze for up to 3 months. Defrost fully before baking and serve piping hot.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes
Before you comment please read our community guidelines.