Cottage Pie

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:25 h

Craving some classic comfort food with a plant-based twist? Perfect for those cozy Sundays or bustling weeknights, our BOSH! cottage pie is a favourite in our household! Packed with a hearty, savoury mince made with protein-rich green lentils, chestnut mushrooms, and firm tofu, we've then added miso paste and soy sauce for a punch of umami flavour. Topped off with a layer of fluffy, golden-brown mashed potatoes, which add the perfect creamy texture, making it the ultimate comfort dish!

Start cooking ➞




For the Potato Topping

<item-todo-done>1kg Maris Piper potatoes<item-todo-done><item-todo-done>30g plant-based butter<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done>

For the Mince

<item-todo-done>1 large onion<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>2 sticks of celery<item-todo-done><item-todo-done>5 cloves of garlic<item-todo-done><item-todo-done>300g chestnut mushrooms<item-todo-done><item-todo-done>250g firm tofu<item-todo-done><item-todo-done>6 stalks of parsley<item-todo-done><item-todo-done>6 sprigs of thyme<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 ½ tbsp paprika<item-todo-done><item-todo-done>4 tbsp tomato purée<item-todo-done><item-todo-done>80g dried green lentils<item-todo-done><item-todo-done>20g dried porcini mushrooms<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

Before you start

Saucepan | Food processor | Large frying pan | Kitchen string | Potato masher | Deep pie dish

Prepare the Ingredients and Start the Mince

  • Peel and chop the potatoes into large chunks. Put in a saucepan covered with cold water and a generous pinch of salt. Set over a high heat, bring to the boil and cook for 12-15 minutes. Drain into a colander and let steam dry for at least 5 minutes
  • Peel and dice the onion
  • Peel the carrots and cut into small cubes
  • Dice the celery
  • Peel and finely chop the garlic
  • Heat 2 tbsp olive oil in a large frying pan over medium heat. Once hot, add the onion, carrot, celery and garlic and saute for about 8 minutes, until beginning to soften
  • Add the mince ingredients and mushrooms to the food processor and pulse into a mince (you may need to do this in batches depending on the size of your processor). You can also do this by hand
  • Crumble the tofu into chunks
  • With a piece of kitchen string, tie the parsley stalks, thyme sprigs and bay leaves together to make a bouquet garni

Return to the mince

  • When the vegetables are soft, stir through the paprika and tomato puree and cook for 1 minute. Add the minced mushrooms, tofu and bouquet garni, turn the heat up to high and cook for 3 minutes until the mushrooms start to sweat then reduce the heat and cook for 7 minutes, stirring occasionally so that it doesn’t stick to the bottom. Next, add the lentils, porcini mushrooms and 500ml boiling water and stir to combine. Bring to a simmer, cover and cook for 30-40 minutes, stirring occasionally to prevent it catching. The filling is ready when the lentils are cooked through
  • Once cooked, stir through the miso paste and soy sauce. Taste and season to perfection with salt and pepper

Mash the potatoes

  • Tip the potatoes back into the pan. Add the plant-based butter and milk to the potatoes and mash until really smooth. Taste and season

Assemble the pie

  • Allow the filling to cool a little, then spoon into the pie dish. Spoon over the potato and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the oven

Bake and serve

  • Preheat the oven to 200*C fan setting
  • Put the pie in the oven and bake for 15-20 minutes, until starting to crispy and turn golden brown
  • Remove from the oven and serve the pie, piping hot in the middle of the table
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