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.

Packed with veggies and a simple mashed potato (or cauliflower!) topping, this cozy vegetarian shepherd's pie is comfort food at it's finest! (Gluten Free, Dairy Free, Vegan &amp; Paleo Friendly)

Vegetarian Shepherd's Pie

diced onion (about 1 small onion)

celery,

carrots,

lb. (16 ounces.) sliced mushrooms

garlic,

tomato paste

Tbsp gluten free flour, all-purpose flour, or arrowroot*

Tbsp fresh rosemary (or 1/2 tsp dried)

sage

tsp salt

tsp pepper

vegetable broth (I prefer low-sodium)

Worcestershire sauce, tamari, or coconut aminos*

peas*

lbs. Russet potatoes, yellow/gold potatoes,

cashew milk (or your favorite dairy/non-dairy milk)

ghee, butter, vegan butter, or light-tasting olive oil

salt and pepper,

Cook the potatoes

Put the diced potatoes in a large pot and cover with 1&#8243; of water. Cover with a lid, and bring to a boil over medium-high heat. Remove lid and boil for 10-12 minutes, or until potatoes are very tender. (A piece of potato should easily mash with gentle pressure from a fork.)

Drain and mash the potatoes

When the potatoes are cooked, drain them. Transfer to a large bowl. Immediately add 1/2 cup cashew milk, your ghee/butter/oil, and a generous amount of salt and pepper. Mash with a fork or quickly pulse with a hand mixer to break up the potatoes. (Note: potatoes can become gluey if beaten too much with a hand mixer. Work slowly and make sure your potatoes are very soft already &amp; you shouldn&#8217;t run into trouble.)

Season to taste

Add additional milk or butter/oil as desired. Taste and add additional salt and pepper as desired.

While the potatoes are cooking, work on your vegetable filling

. Heat olive oil over medium heat in a large (11-12&#8243;) pan or a Dutch oven. Add carrots, celery, and onion and cook 4-5 minutes to soften.

Add mushrooms

and continue to cook, stirring until mushrooms are tender, about 5-7 minutes.

Add garlic, tomato paste, flour/arrowroot, rosemary, sage, salt, and pepper

Pour in vegetable broth

and cook over medium heat, letting it simmer until mixture has thickened. Turn off heat. Stir in frozen peas.

Transfer vegetable mixture to a 2-quart baking dish

Gently spoon the mashed potatoes on top of the vegetable mixture

and smooth over the filling. Rough up the surface of the mashed potatoes with a fork (I make a zig-zag design). This will brown better in the oven.

Place baking dish on a sheet pan

Bake at 400 degrees 15 minutes,

then turn the oven to broil and broil for 3-5 minutes, or until the top of the potatoes are golden. Remove from oven and serve.

Loved this recipe!!!!   I used organic coconut milk for the potatoes and skipped any butter or oil.  The vegetables and sauce taste delicious!!  Thank you!

Absolutely delicious! I accidentally doubled the Sage and Rosemary and used 2 cups of peas so as to not have any left over. I also got tired of waiting for it to thicken, so I added another teaspoon of flour. I’ll definitely be making this again!

https://content.jwplatform.com/videos/NL9Hy7c2.mp4

Vegetarian Shepherd’s Pie – Packed with veggies and a simple mashed potato (or cauliflower!) topping, this cozy vegetarian shepherd’s pie is comfort food at it’s finest! (Gluten Free, Dairy Free, Vegan & Paleo Friendly)

Vegetarian Shepherds Pie (Gluten-Free + Vegan)

The Best Vegan Shepherd&#x27;s Pie is savory, hearty and delicious.  This easy recipe has some serious umami from wine braised mushrooms and is topped with tasty sweet potato mash for a rustic comfort food that everyone will love.

Vegan Shepherd's Pie

½ lbs. sweet potatoes

sea salt

white pepper

onion (diced (2 cups diced onion))

baby bella mushrooms (diced)

carrots (sliced thin (1 1/2 cups sliced carrots))

celery (diced (1 cup diced))

parsnips (diced (1 cup diced))

garlic (minced)

sweet paprika

thyme leaves*

dry red wine

vegetable broth

Preheat oven to 350.  Line rimmed baking sheet with unbleached parchment.

Wash sweet potatoes well and pat dry. Prick each one several times with the tines of a fork.  Bake in preheated oven 45 minutes to one hour, depending on size. Potatoes are done when tender when pierced with a fork.

Raise temperature to 375

When potatoes are cool enough to handle, cut in half and scoop out the soft filling into a bowl.  Add salt and pepper and mash with olive oil until smooth and creamy.  Set aside.

In a heavy, oven-proof skillet*, heat olive oil. Saute onions and mushrooms for about 8 minutes, stirring occasionally.   Mushrooms will first release liquid and then shrink as they cook.

Mix in carrots, parsnips, celery, garlic, spices and mix well.  Cook for another 5 minutes, stirring occasionally.  If the pan becomes too dry, add in veggie stock, 1 Tablespoon at a time.

Stir in wine and deglaze the pan.  Allow to reduce by half, simmering for about 5 minutes.

Mix the veggie stock with the tomato paste and pour into pan. Cook for about 3 minutes as the sauce thickens.

Turn off heat and spoon sweet potato mash on top of filling. If using a different baking pan, transfer filling to pan and then spoon on topping.  Use an offset spatula to smooth mashed sweet potatoes.

Sprinkle with fresh thyme and bake for 30 minutes in 375 oven until bubbly and golden on top.

the shepherds pie was delicious! Everyone really enjoyed it. thanks for the recipe

It’s just perfect for meatless Monday! Love it.

A fantastic vegan recipe! It was so delicious!

Thank you for that amazing recipe! Have to try it as soon as possible!

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Mini Vegan Cottage Pie Cupcakes

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