Vegan Cottage Pie

Serves 4

I adapted this from a recipe given to me by a friend. Thanks Bishop!


1 tablespoon vegetable oil

1 onion, peeled and diced

1 large carrot, peeled and sliced

1 parsnip, peeled and diced

1/4 Butternut Squash, peeled and diced (from the top section without the seeds)

1 clove garlic, crushed.

1 teaspoon Miso paste

Pack of vegan mince alternative (optional, just increase the other veg if not)

1 tablespoon tomato puree

200ml veggie stock

2 teaspoons vegan gravy granules (I use Tesco gluten free and vegan beef gravy which thickens well)

3 medium potatoes, peeled and quartered

3 medium sweet potatoes, peeled and quartered

50 grams smoky vegan cheese


Steam the sweet potatoes and potatoes for 25 mins or until soft.

While potatoes are cooking, gently fry the onion, carrot, parsnip and butternut squash in the oil for 15 mins to soften and caramelize.

Add the garlic and fry for another minutes.

Add the tomato puree, Miso paste and vegan mince and stir to combine.

Add the gravy granules to the hot vegetable stock, stir to combine and then add to pan.

Stir well and cover for 10-15 mins while sorting out the potatoes.

Mash the steamed potatoes and sweet potatoes together with a little vegetable spread and the vegan cheese.

Remove lid from the pan and allow mixture to reduce if needed for a while.

Pour mix into an oven dish and top with the mash in an even layer.

Bake for 25 mins at 180 degrees.

Serve with more veggies of choice! I had it with roast potatoes (done in actifryer), steamed broccoli and green beans!


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