Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day. Plus, it's vegan, gluten & dairy free!
Cottage Pie [Vegan]
- 4 medium size sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 1 medium shallot finely chopped
- 2 2 garlic cloves crushed
- 1 tsp ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or to taste
- 2 medium carrots finely chopped
- 1.10 cups meat free mince or 1 cup roughly chopped mushrooms
- 1.69 cups good quality chopped tomatoes
- 1 tablespoon tomato puree
- 1 (gluten free) vegetable stock pot
- 3/4 cup water
- 1 cup frozen or fresh green peas
- Salt & pepper to taste
- Fresh coriander for garnish
- Place peeled & cubed sweet potato in a large saucepan and cover with cold water. Bring to a boil and cook over medium heat for 15-20mins until the potatoes are soft. Drain the water & mash the potatoes. Season with salt & pepper and set aside.
- In the meantime, heat up the olive oil in a large frying pan. Sautee shallot and garlic over medium heat for a couple of minutes until just softened. Stir in ground coriander, cumin and chili powder and cook for another minute. Add carrots and cook for a further 5-7mins until the carrots have slightly softened. Stir in the meat free mince and mushrooms and cook the mixture on high heat for 7-10 mins to allow the mince & mushrooms to crisp up. Add tinned tomatoes, tomato puree, vegetable stock pot and water and simmer for around 15mins until the liquid has reduced & thickened to resemble sauce consistency. You might want to add a little more water if the sauce is too thick.
- Add frozen or fresh peas within the last 5 mins of cooking. Season with salt & pepper and adjust the seasoning if required.
- Preheat the oven to 350°F
- Transfer the mince mixture into a pie dish and spread evenly. Top with a layer of mashed sweet potatoes. If you wish, sprinkle vegan cheese over the top. Roast in the oven for 15-20mins until the mashed potato is golden brown. Sprinkle with fresh coriander just before serving.