Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a Easy dish, cottage pie (vegan). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cottage Pie (Vegan) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Cottage Pie (Vegan) is something which I’ve loved my entire life.

We're so happy to share this recipe with you, we got so excited figuring this one out, it's so delicious and belly warming. Cottage pie and shepherd's pie are basically the same thing when it comes to vegan fare, but traditionally a cottage pie is based on beef and shepherd's pie is based on lamb. Vegan cottage pie recipe made with mushrooms, lentils and rosemary.

To get started with this recipe, we have to first prepare a few components. You can cook cottage pie (vegan) using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cottage Pie (Vegan):

1. Make ready 1 Onion, finely chopped
2. Prepare 2 Carrots, finely chopped
3. Take 2 Garlic cloves, crushed
4. Take 2 Tbsp tomato purée
5. Prepare 800 g Chopped tomato (2 cans)
6. Get 2 Tsp dried thyme
7. Get 150 g Dried red lentils
8. Prepare 700 ml Vegetable stock
9. Make ready 400 g Potato, mashed
10. Make ready 2 Spring onions
11. Make ready 50 g Soya mince (optional)

Therefore, when housewives bought their Sunday meat they selected pieces large enough to. With the end of summer approaching, tuck into this comforting Vegan Cottage Pie that is warm, filling, and nutritious. Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. Rich and comforting cottage pie made with veggie mince, mushrooms and carrots and topped with sliced potatoes.

Steps to make Cottage Pie (Vegan):

1. Heat onions & carrots in a large pan with a small amount of vegetable stock. Cook for 5-10 mins, until softened. Then add garlic and cook for a further 2 minutes.
2. Stir in tomato purée, chopped tomatoes, thyme, lentils & the remaining vegetable stock, then simmer for 25-30 minutes until the mixture is reduced and creamy. Season to taste.
3. Meanwhile, preheat oven to 200 degrees, cook potatoes & mash (Add dairy free spread & dash of almond milk for a creamy tasting mash). Then stir in the spring onion and season to taste.
4. Pour the lentil mixture into an ovenproof dish and spread evenly. Top with the mash potato and bake for 15-20 minutes, until crisp and golden.
5. Serve with seasonal vegetables.

This Vegan Cottage Pie consists of healthy, clean and wholesome ingredients. Most importantly it will save you chunks of time in the kitchen as it is the perfect meal prep dish, that freezes like a dream. A recipe and self-care book rolled into one, this is the first of its kind. Vegan Cottage Pie Cupcakes - a fun and fancified twist on an old classic! This savory Vegan Cottage Pie Cupcake is easily put together with a wow-factor that belies its simplicity.

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