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