Cottage pie has always been one of my all time favourite comfort foods, perfect as these colder nights keep creeping up on us.
Ingredients (for 6-8 servings)
454g vegan mince
2 large onions (diced)
1 tbsp olive oil
450g mushrooms (sliced)
400g chopped tomatoes
250g frozen peas
*Cheat alert * – 1 packet colmans shepherds pie mix
salt and pepper to taste
600g potatoes (peeled and quartered)
75g vegan butter
Salt and pepper to taste
Boil potatoes for 25-30 minutes to soften. Meanwhile…
Saute the onions and mushrooms in oil until soft. Throw in the mince and stir regularly for 15 minutes (or as directed on the packet.)
Pour the mix into heat-proof bowl. Add chopped tomatoes, peas and dissolved colmans shepherds pie mix (as per instructions on sachet.)
Mash potatoes with the butter and seasoning.
Spread on top of the filling and pop it all in the oven for 30 minutes at 180˚C or until golden.
Place a large dollap of red cabbage along the side and enjoy!
I know it says ‘creamy’ in the title but honestly this mash was some of the best I’ve tasted (and I’m rather the connoisseur don’t you know! haha.) We used vitalite which made it taste incredible, even though it was so simple, and it crisped on top beautifully.
This was concocted by the omnivore and he loved it – even if he does say so himself! 🙂