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Vegan cottage pie

Vegan cottage pie

By Lucas Lin
20’ Prep time
40’ Cook time
60’ Total time
522 Calories
6 Serving

Summary

Not only is this meat-free cottage pie packed with fibre (thank you, lentils), but it’s also got all the flavour and comfort factor you’d expect.
Lucas Lin 0 Followers

Step by Step

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Step 1

Preheat the oven to 220°C, gas mark 7. Prick the potatoes all over with a fork. Spread out on a plate and microwave on high for 10-20 minutes, turning them every 5 minutes until tender. Allow to cool for 2-3 minutes.
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Step 2

Meanwhile, heat 2 tbsp oil in a large frying pan over a medium high heat. Fry the soffritto for 6-8 minutes until starting to soften. Add the mushrooms and fry for another 5-6 minutes. Stir in the lentils and soy sauce, fry for 1 minute, then add the passata and a pinch of sugar. Bring to a simmer and cook for 8-10 minutes, then tip into a medium ovenproof dish (about 1.5 litres in volume).
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Step 3

Carefully (using a clean tea towel to protect your hands), cut open the potatoes and scoop out the flesh into a large mixing bowl. Add the remaining 2 tbsp oil and ½ of the Cheddarton, then mash together and season. Spoon over the lentil mix, then scatter with the remaining Cheddarton. Bake in the oven for 15 minutes. Pop under the grill briefly to brown the top a little more, if liked. This is lovely served with steamed greens.

Ingredient

  • Soy sauce
    Soy sauce
    1 tbsp
  • Essential olive oil
    Essential olive oil
    4 tbsp
  • Essential lentils in water
    Essential lentils in water
    400 grams
  • Shiitake mushrooms
    Shiitake mushrooms
    150 grams
  • Frozen soffritto mix
    Frozen soffritto mix
    250 grams
  • Sugar
    Sugar
    1 pinch
  • Essential potatoes
    Essential potatoes
    1.2 kilos
  • Italian passata with chopped basil
    Italian passata with chopped basil
    500 grams
  • Violife cheddarton
    Violife cheddarton
    200 grams
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