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Winter Warmer Cottage Pie

Winter Warmer Cottage Pie
Winter Warmer Cottage Pie

This delicious cottage pie recipe uses Alpro Almond Unsweetened drink to make the super creamy mashed potato topping.

The perfect winter warmer, this pie uses seasonal plant-based ingredients that you can pick up from your local shop. Eating with the seasons, and putting plant-based foods first, is good for you AND good for the planet.



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.

    You will need...

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

  2. 2.

    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

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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