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–+ servings

FAMILY FAVOURITE VEGAN COTTAGE PIE (GLUTEN & DAIRY FREE)

Tania Pilcher | Fit Foodie Nutter
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.
5 from 5 votes
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Prep Time 10 mins
Cook Time 50 mins
Course Dinner
Cuisine British
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
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