Spicy Vegan Cottage Pie

By February 15, 2021 Recipes

Spicy Vegan Cottage Pie

Spicy Vegan Cottage Pie

Time 35 mins
Serves 4


  • 400g x 2 tinned lentils, drained
  • 200ml vegetable stock
  • 100g mushrooms, finely chopped
  • 50g frozen peas
  • 2 tablespoons olive oil
  • 1 tablespoon Dark Habanero Chilli Sauce
  • 1 tablespoon tomato paste
  • 1 onion, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon nutritional yeast
  • salt to taste
  • 800g potatoes (floury like Maris Piper/King Edwards/Yukon Gold/Russet), chopped
  • 120g vegan butter
  • 50ml plant milk

Preheat the oven to 190°C/ 375°F/ Gas 5.

In a pan add the olive oil and fry the onion, carrots and celery on a medium heat for 10 minutes. Add the mushrooms and cook for 5 minutes, then add the tomato paste, thyme, nutritional yeast and cook for a further minute.

Then add the peas, lentils, stock, Dark Habanero Chilli Sauce. Cover the pan with a lid and simmer for 15 minutes.

In another pan add the potatoes, pour enough water so that it just covers them. Bring to the boil then cover with a lid and simmer for 10-15 minutes or until the potatoes are soft.

Then drain the water and add the butter, milk and salt. Mash together.

Place the lentil filling mixture into a casserole/baking dish then spread the mash on top. 

Place in the oven and cook for 30 minutes.

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