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Cajun-spiced vegan cottage pie  recipe

Cajun-spiced vegan cottage pie recipe

11 ratings

With a few swaps and a hint of spice, this vegan cottage pie is bound to become a new family favourite. See method

  • Serves 4
  • 20 mins to prepare and 55 mins to cook
  • 438 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 250g chestnut mushrooms, roughly chopped
  • 2 medium carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 x 400g tins green lentils, drained and rinsed
  • 1½ tbsp Schwartz Cajun Seasoning
  • 1 tbsp tomato purée
  • ½ low-salt vegetable stock cube*, made up to 400ml
  • ½ tbsp reduced-salt soy sauce
  • 900g baking potatoes, peeled and cut into 3cm chunks
  • 50ml soya milk
  • 400g garden peas

Perfect with:

Schwartz Cajun SeasoningExpertly blended with chilli powder, allspice and thyme for a taste of Louisiana Schwartz Cajun Seasoning
Expertly blended with chilli powder, allspice and thyme for a taste of Louisiana

Each serving contains

  • Energy

    1850kj
    438kcal
    22%
  • Fat

    7g 10%
  • Saturates

    1g 7%
  • Sugars

    15g 17%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 75.8g Protein 20.4g Fibre 12.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.  

  2. 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.

  3. 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. 

  4. Top the lentil mix with the fluffy mash and bake in the oven for 20-25 mins until golden and piping hot. 

  5. 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

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