Vegan Country Cottage Pie
This delicious and filling cottage pie is another favourite of mine which is served at Mary-Ann’s Natural Emporium & Eatery, in Gordon’s Bay. Mary-Ann has kindly allowed me to post some of her recipes (I have made a few slight changes to this one).
As you will notice below, she prefers to dry fry the ingredients to minimise the amount of oil used. However, if you would prefer to use a bit of coconut oil to start it off, this will also work. To speed things up, cook the lentils and boil the potatoes beforehand as the rest of the recipe comes together quite quickly after this. If you have picky-eaters/vegetable-averse children, you can blend the filling ingredients together once cooked to hide the veggies (for more texture, add the lentils after blending).
I have made this cottage pie countless times for friends and family, and both vegans and meat-eaters alike have loved it. I hope you will enjoy the recipe as much as we do! 🙂
- 1 cup finely chopped mushrooms
- 1 cup finely grated zucchini (baby marrows)
- 1 cup finely grated carrots
- 1-2 leeks finely chopped (can also use onion)
- 2 cups cooked brown lentils
- 1 cup tomato puree
- 1 tsp marjoram
- ½ tsp dried thyme
- 2 tsp dried sage
- ½ tsp paprika
- ½ tsp dried basil
- 1-2tsp Mary-Ann’s vegetable stock powder **
- ¼ – ½ cup filtered water
- 1 tsp Mary-Ann’s Herb salt **
- *additional veg ( see note below)
- 5-6 medium boiled potatoes and/or sweet potatoes (a combination of both is delicious. You can also leave the skins on, if you don’t mind a bit of texture)
- 2 TBS extra virgin olive oil
- 1 tsp Mary-Ann Herb or Garlic & Herb salt
- dash of turmeric
- For the filling: Dry stir fry the leeks until cooked
- Add the rest of the ingredients and cook gently for about 30 minutes
- Place in an oven proof dish and set aside
- Preheat the oven to 180°C while you prepare the topping
- For the topping: mash all the ingredients together until smooth and creamy
- Spoon the mixture on top of the filling and spread evenly. Run a fork over the top to create more texture and a crispier topping when baked
- Place in the oven and bake for about 20-30min until the topping begins to go brown
- Serve immediately. (Any leftovers can be stored in the freezer and reheated).
*This is a great dish to include a variety of different vegetables. Some other great additions include corn, peas, spinach, grated butternut, aubergine etc.
**Mary-Ann’s delicious stock and salt & seasoning range really make this dish. These can all be purchased from her online store here (to earn loyalty points while purchasing from the store, click on the icon at the bottom of the page). Alternatively, use less plain salt or another variety of preservative-free seasoning.