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Winter Warmer Cottage Pie

Winter Warmer Cottage Pie
Winter Warmer Cottage Pie

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!


Before you start

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


For the filling

  • 2 tbsp olive oil
  • 1 red onion
  • 2 cloves garlic
  • 1 leek
  • 1 stick celery
  • 2 carrots
  • 1 tbsp dry mixed Italian herbs
  • 250g chestnut mushrooms
  • 1 tbsp tomato puree
  • 1 tbsp marmite
  • 1 tbsp red wine vinegar
  • 400g pre cooked lentils (vacuum packed or tinned / puy or beluga)
  • 150g frozen garden peas
  • Salt and pepper to taste

For the topping

  • 650g maris piper potatoes
  • 2 tbsp dairy free butter
  • 100ml Alpro Unsweetened Almond Drink
  • Sat and pepper to taste


  1. 1.

    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

  2. 2.

    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

  3. 3.

    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 dairy free butter, Alpro Unsweetened Soya Drink and mash until smooth | Taste the potato and season with salt and pepper

  4. 4.

    Pour the filling in to baking dish and 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