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Cajun-spiced vegan cottage pie recipe
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22 ratings
With a few swaps and a hint of spice, this vegan cottage pie is bound to become a new family favourite.
See method
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 250g chestnut mushrooms, roughly chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 x 400g tins green lentils, drained and rinsed
- 2 large garlic cloves, finely crushed
- 1½ tbsp Cajun seasoning
- 1 tbsp tomato purée
- ½ low-salt vegetable stock cube*, made up to 400ml
- ½ tbsp reduced-salt soy sauce
- 900g baking potatoes, peeled and cut into 3cm chunks
- 50ml soya milk
- 400g garden peas
Each serving contains
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Energy
1940kj
459kcal
23%
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Fat
7g
10%
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Saturates
1g
6%
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Sugars
15g
17%
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Salt
1.5g
24%
of the reference intake
Carbohydrate 72.1g
Protein 20.6g
Fibre 20.3g
Method
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Preheat the oven to gas 6, 200°C, fan 180°C.
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Heat the oil in a large saucepan over a medium heat. Add the onion, mushrooms, carrots and celery and fry for 10 mins until starting to soften. Add the lentils, garlic, 1 tbsp Cajun seasoning and tomato purée and cook for 2 mins before stirring through the stock and soy sauce. Bring to the boil and simmer for 20 mins until the sauce has started to thicken. Pour into a medium-sized ovenproof dish.
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Meanwhile, add the potatoes to a pan of cold water, ensuring they are fully submerged, bring to the boil and simmer for 20-25 mins until soft. Drain, steam dry for 30 secs, then return to the pan and mash until smooth. Mix through the soya milk and ½ tbsp Cajun seasoning.
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Top the lentil mix with the fluffy mash and bake in the oven for 20-25 mins until golden and piping hot.
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Add the peas to a pan of boiling water and cook for 5 mins until they rise to the top. Drain and serve with the cottage pie.
*check packaging to make sure they’re vegan
Tip: Fully assemble the shepherd’s pie, cool completely, then freeze for up to 3 months. Defrost fully before baking and serve piping hot.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes