Good old family classic cottage pie made vegan friendly. A perfect family comfort food dish for a cold winter’s day. Vegan, gluten & dairy free.
Let’s beat this bitterly cold & wet January with this heart warmingly cosy, family friendly vegan cottage pie, shall we?!
Well, it’s taken me a lot longer than I expected to get back into the swing of things after the festive period but with the house move right before Christmas and all the projects to complete before the end of the year, I felt totally exhausted. A break from the blog has done me a lot of good and I’m now back in full force and very excited to share new recipes with you in 2020!
I must admit, this vegan friendly cottage pie did not last very long on our dinner table… Even my daughter, who is an avid meat eater, polished her plate and asked for more! If a recipe gets her seal of approval (she can get rather fussy with her food), it must be a good recipe to share!
So, whether you’re plant based or a meat eater looking for healthy yet delicious and wholesome meat alternatives, especially whilst Veganuary is still on, this cottage pie will tick a lot of your boxes.
To make this vegan cottage pie even more nourishing and wholesome, I used sweet potato instead of traditional white potatoes, however feel free to revert to white potatoes if you wish.
I know it’ll be very hard to ‘beat’ my all time family favourite vegan shepherd’s pie which has been the most popular recipe on my blog to date, for which I’m truly humbled, but this cottage pie is a real contender, trust me!
WHY YOU’LL LOVE THIS RECIPE
This pie will tick a lot of your boxes:
- It’s wholesome & nutritious
- Good enough for big and little tummies – even fussy little eaters will enjoy it
- Meat free, which makes it a great meal for vegans/vegetarians or meat eaters looking for delicious yet healthy meat alternatives
- Dairy free
- Gluten free
If you cook this recipe, I’d absolutely love to see your take on it and hear your feedback, as always. Be sure to pop your comments in the comment section below and tag me @fit.foodie.nutter on Instagram or Fit Foodie Nutter on Facebook, so I can see all of your mouth-watering masterpieces.
Want some more meat-free inspiration for your weeknight dinners or meal prep? Check out:
- The best creamy vegan mushroom stroganoff
- Oh-so-delicious vegan stuffed pasta
- Quick & easy vegan sticky aubergine
- Easy butternut squash & chickpea stew
- Family favourite vegan chili
Thank you for hopping on to my blog, my friend.
Have a wonderful day and see you again next week.
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FAMILY FAVOURITE VEGAN COTTAGE PIE (GLUTEN & DAIRY FREE)
- 4 medium size sweet potatoes peeled and cubed
- 1 tbsp olive oil
- 1 medium shallot finely chopped
- 2 garlic cloves crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chilli powder or to taste
- 2 medium carrots finely chopped
- 260 g meat free mince1 cup roughly chopped mushrooms
- 400 g tin good quality chopped tomatoes
- 1 tbsp 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 chilli 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 180C/ 350F/ Gas Mark 4.
- 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.