Winter Warmer Cottage Pie

0:50 m

This delicious vegan cottage pie recipe uses Alpro Almond Unsweetened drink to make the super creamy- yet dairy free mashed potato topping. The perfect winter warmer, this veggie pie recipe uses seasonal plant-based ingredients that you can pick up from your local shop. This is a recipe to eat with the seasons, and putting plant-based foods first, is good for you AND good for the planet. That thought makes our delicious vegan recipes even more tasty!

Start cooking ➞




For the filling

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp dried Italian herbs<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp Marmite<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>250g chestnut mushrooms<item-todo-done><item-todo-done>1 x 400g pre-cooked lentils - vacuum packed or tinned / puy or beluga<item-todo-done><item-todo-done>150g frozen peas<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the topping

<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>650g Maris Piper potatoes<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done>

Before you start

Preheat oven to 180°C | Ovenproof baking dish | Large Pan | Potato masher | Food Processor

Peel and finely chop the onion

  • Finely chop the leek and the celery
  • Peel and grate the garlic
  • Peel and grate the carrot
  • Blitz the mushrooms into a mince with the food processor

Warm the olive oil in a deep frying over a low heat

  • Add the onions and sweat them down slowly for 5-7 minutes
  • Add the garlic to the pan and stir for 1 minute
  • Add the leek, carrot, celery and herbs to the pan and stir for 5 minutes until the vegetables are soft
  • Add the mushrooms to the pan and stir for 5-7 minutes until they're well sweated
  • Add the tomato puree, marmite and red wine vinegar to the pan and stir for 1 minute
  • Add the lentils to the pan and stir for 3-4 minutes until totally warmed through
  • Add the peas to the pan and fold them through the filling
  • Taste the filling, season to taste with salt and pepper and set to one side

Meanwhile, peel and the quarter the potatoes

  • Add them to a large saucepan and cover with cold water
  • Put the pan on the stove over a high heat, sprinkle in a generous pinch of salt and bring to the boil
  • When the water is boiling, cook the potatoes for 10-15 minutes until tender
  • Drain the potatoes into a colander and leave them to steam dry for 5 minutes
  • Pour the potatoes back into the saucepan, add the butter, milk and mash until smooth
  • Taste the potato and season with salt and pepper

Pour the filling in to baking dish

  • Smooth out with a spoon
  • Spoon the mashed potato over the filling and smooth it out over the filling with a spoon
  • Scrape decorative patterns into the potato with the back of a fork
  • Put the Cottage Pie in the oven and bake for 20-25 minutes until the potato is turning golden and crispy
  • Remove the pie from the oven and serve immediately
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