vegan cottage pie

A vegan dinner party doesn't have to be all salads and stuffed mushrooms. Tuck into this warming family favourite that everyone can enjoy instead.

Vegan cottage pie recipe

300 g organic tempeh

onion (diced)

garlic

celery (diced)

carrots (diced)

olive oil

thyme

Worcestershire sauce

vegetable stock (liquid)

tomato

peas

sweet potato (chopped)

vegan cheese

This savory Vegan Cottage Pie Cupcake is a veganized – and slightly fancified – version of a classic cottage pie or shepherd’s pie. Buttery mashed potatoes with just the slightest crisp encase a beefy plant-based mince and veggie filling that pours into your mouth at the first bite. This vegetarian and dairy-free appetizer recipe is easy to put together with a wow-factor that belies its simplicity.

Mini Vegan Cottage Pie Cupcakes

easy vegan mashed potatoes

+ 2 Tbsp warm water

Tbsp all-purpose flour

yeast

soy sauce

Worcestershire

onion powder

tsp mustard

tsp black pepper

celery salt

lb. Beyond Beef (or 2 Beyond Burgers

PREP: If you haven’t already, make your mashed potatoes and set them aside to cool.

MAKE THE GRAVY: Whisk all ingredients together in a bowl and put off to the side until you’re ready for it.

MAKE THE FILLING: In a large saute pan, begin browning the beef(less) ground over medium-high heat for about five - seven minutes. When browned, add vegetables + gravy and  mix. Lower the heat to medium-low. Let the mixture simmer for about 3-5 minutes until the sauce thickens a bit. Then, remove from heat and let the filling cool for about 10-15 minutes, until it's not too hot to touch. While that cools, preheat your oven to 400F.

ASSEMBLE THE CUPCAKES: Fill a non-stick muffin tin about ¾ full with the mashed potatoes. Use the back of a spoon to press the mashed potatoes gently but firmly to create a divot in the middle. Place a 1-2Tablespoons of the filling in the divot. Press down lightly with the back of the spoon so it’s evenly spread inside the muffin but not spilling out onto the tin. Finally, pipe (or spoon) the mashed potato “lid” onto your cupcakes. You want your lid to rest on the inside of the potato wall and not sticking to the muffin tin itself.

BAKE: Place the muffin tin in the preheated oven and cook for 35-40 minutes (until tops are nicely browned and see you see a good crust formed on the side). Let them cool no less than 30 minutes before removing from the muffin tins and serving warm!

STORAGE + REHEATING: These savory cupcakes can be stored in an airtight container in the fridge for up to a week or the freezer for up to 6 weeks. Reheat on a baking sheet at 375 until warmed through.

The ultimate British comfort food - a hearty vegan Cottage Pie topped with colcannon mash. A crowd-pleaser for all the family!

Vegan Cottage Pie with Colcannon Mash

carrot

sweet potato

tbsp rapeseed or sunflower oil

onion

cannellini beans

lentils

tomatoes

vegetable stock powder ((check it is vegan))

tbsp gravy granules ((check they are vegan))

potatoes

curly kale

spring onions

ml dairy-free milk ((soya, oat or nut milk))

g dairy-free margarine

Preheat the oven to&nbsp;180°C / 350°F / Gas Mark 4.

Bring a large saucepan of water to the boil.&nbsp; Meanwhile, peel the carrot and sweet potato and cut them into dice.&nbsp; Boil for 10 minutes.

Meanwhile, heat the oil in a large lidded frying pan or casserole dish, then peel and chop the onion and add to the pan, frying over a gentle heat for 3-4 minutes until starting to soften.&nbsp;&nbsp;

Drain and rinse the cannellini beans and lentils and add them to the pan with the onions, followed by the tomatoes, stock powder and gravy granules. Refill the empty tomato tin with water to about two-thirds full, then add this to the pan.

When the carrot and sweet potato have just cooked through, remove them with a slotted spoon and add them to the pie filling, (don't drain the water away just yet!).&nbsp; Stir and cover, and leave to simmer for 10 minutes.&nbsp; Taste and season with salt and pepper if required. If the mixture gets too dry, just add more water - this should have the consistency of a thick gravy.&nbsp; (And if it seems too runny, just cook with the lid off for a few more minutes).

Keep the saucepan of water simmering whilst you peel the potatoes for the mash, cut them into dice, then add them to the saucepan and boil for 10-15 minutes until soft.

Meanwhile, chop the kale and spring onions as finely as possible, (I used a mini-chopper/food processor).&nbsp; When the potatoes are ready, drain them, return to the pan then add the kale, spring onions, milk and margarine and mash until smooth.&nbsp; Taste and season with salt and pepper if required.

Tip the pie filling into a large ovenproof dish, then top with the mashed potato.&nbsp; I used a piping bag to create a pretty topping, but you can just spread it with a knife and use a fork to create a pattern if you prefer).

Bake in the oven for 30 minutes until the topping is just turning golden brown, and the filling is bubbling.&nbsp;&nbsp;

Another winner!! Great flavours in this dish, I added a teaspoon of Vegemite to the gravy as I didn't have gravy granules &amp; then thickened with cornflour. Had leftovers so that's gone into the freezer for another day. The Veg Space is one of my most favourite go to places for gorgeous recipes - thank you!!

Thanks Kate, delicious, healthy and I have frozen some extra for another day as you suggested. Love your blog!

My biggest critics (three children) ate it all up. It was delicious and I am feeling self righteous about how much veg they just ate. Thanks Kate.

I've just made this with the wholegrain mustard &amp; vegan cheddar topping.  It was absolutely delicious!

Made this tonight, was delicious thank you! We have leftovers and I can tell it’s one of those recipes that will taste even better the next day. I had thyme, courgette and mushrooms in the fridge, so I put them in too.

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Vegan cottage pie recipe

Mini Vegan Cottage Pie Cupcakes

Vegan Cottage Pie with Colcannon Ma...

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