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Vegan Cottage Pie

Updated: Jul 9, 2021

This vegan version of the English classic Cottage pie is the perfect comfort food. The mushrooms serve as the meaty texture, however, you could also use Quorn or soy mince which adds some plant-based protein to the dish.

Preparation Time: 15 mins

Cooking Time: 55 mins

Total Time: 75 mins

Servings: 4-6 people



200 g leek

400 g mushrooms

6 carrots

350 g peas

2 tbsp tomato paste

1 tbsp margarine

3 tbsp flour

175 ml red wine

750 ml vegetable stock

fresh sage



bay leaf



Potato mash:

6 medium potatoes

100 ml plant-based milk

1 tbsp margarine




1. Peel the potatoes, cut into small cubes and boil in salted water for 20 minutes until they are soft. Put aside.

2. Slice the mushrooms and leek and cut the carrots into small cubes. Finely chop sage, rosemary, and thyme.

3. Heat some olive oil in an oven-safe cast iron pot. Fry the vegetables and herbs for 10 minutes until the carrots start to soften.

4. Add the tomato paste, 1 tbsp margarine and flour. Fry for 2 minutes.

5. Deglaze with red wine and vegetable stock. Let simmer until the sauce has reached the desired consistency. Season with salt and pepper.

6. Stir in the frozen peas and turn down the heat.

7. Preheat the oven to 200°C.

8. Mash the potatoes with plant-based milk, 1 tbsp margarine, nutmeg, salt, and pepper.

9. Spread the potato mash on top of the vegetables and sauce.

10. Bake for 15-20 minutes.


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Vegan Cottage Pie
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