Vegan cottage pie

Vegan cottage pie

This is made possible by BBC Foods!


For the mashed potato topping

  • 1.5kg/3lb 5oz floury potatoes (such as Maris Piper), peeled and cut into even chunks
  • 125ml/4fl oz dairy-free milk
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the meat-free base

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 2 garlic cloves, roughly chopped
  • 500g/1lb 2oz frozen vegan mince
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 tbsp cornflour
  • 1 vegan stock cube
  • 2 tbsp soy sauce
  • 1 tbsp tomato purée
  • salt and freshly ground black pepper


  1. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt.

  2. Bring to the boil and cook until the potatoes are tender when pierced with a fork.

    1. Drain the potatoes in a sieve then return to the pan and allow to steam dry for a few minutes.

  3. Mash with a potato masher, add the dairy-free milk then beat with a wooden spoon.

    1. Season with salt and pepper.

  4. Meanwhile, to make the base, heat the oil in a large, shallow casserole dish over a medium–high heat.

  5. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour.

    1. Add the garlic and fry for 2 minutes.

  6. Add the vegan mince, thyme leaves and bay leaves and fry for 5 minutes, or until the mince is defrosted and the mixture is smelling delicious.

  7. Sprinkle over the cornflour and stock cube. Add the soy sauce and tomato purée and pour in 800ml of just-boiled water from the kettle.

    1. Bubble for 5 minutes or until the sauce has thickened.

  8. Preheat the grill to high. If using a frying pan, transfer the filling to an oven-proof dish.

  9. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture.

  10. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp.

    1. Serve immediately.

Banner and Image Credit: BBC

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