Vegetarian Cottage Pie

The Master Pie Maker

Vegetable Cottage Pie

Although not technically a Pie, I have to include it as this sort of dish has been called a Pie for many years amd really has no other name. A couple of weeks ago I asked what sort of things would you like me to include in my recipes, videos and emails. Surprisingly, many more of you than I expected as for more Vegetarian and Vegan recipes, so to kick off with, I’ve given this British classic a vegetarian makeover with mushrooms and mashed cauliflower. Yes, it’s a ‘Vegetarian Cottage Pie’ but I’m quite sure once tried, everyone, even the meat eaters in your family will love!

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5 from 1 vote

Vegetable Cottage Pie

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8 servings

Cook ModePrevent your screen from going dark

Prep Time20 minutes mins

Cook Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: Vegetarian

Author: :Mr.Paul

Ingredients

For the Mashed Cauliflower

• 1.5 ltr Boiling water
• 1 kg Cauliflower
• 1-2 tbsp Olive oil
• 2 tsp Vegan butter
• 240 ml Non-dairy milk
• 1 tsp Salt
• 1 tsp Pepper

For the Pie Filling

• 2 tbsp Olive oil
• 1 medium Onion diced
• 3 stalks Celery sliced
• 5 medium Carrots diced
• 1 tsp Salt
• 1 tsp White Pepper
• 250 g Mushrooms of your choice sliced
• 3 cloves Garlic finely chopped or pressed
• 1 tsp Dried thyme leaves
• 2 tbsp Flour
• 2 tbsp Tomato paste
• 2 tbsp Soy sauce
• 240 ml Dry red wine
• 1 tbsp Nutritional Yeast See notes below
• 1 tbsp Parsley chopped
• 2 ㅤ Bay leaf
• 450 g. Frozen Green peas
• 240 ml Vegetable stock fresh, carton or a cube are all OK
• Salt to taste
• Pepper to taste
• 79 ml Fresh parsley finely chopped for topping

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• In a large pan of salted boiling water (2/3 filled), add the cauliflower florets cook until fork tender approx 15 mins. Drain and add the olive oil, butter, milk, salt and pepper. Mash well until it's smooth and creamy.
• Preheat the oven to 175°C.
• In a medium skillet add some oil then onions, celery, carrots, and cook until onions become a bit translucent. Add the mushrooms and cook just until they begin to brown and the carrots have become tender for about 5 to 8 minutes. Season with salt and pepper to taste. Now add the garlic and thyme, stir and cook for about a minute.
• Add the flour, stir to combine. Add tomato paste and soy sauce. Cook for 1 minute, then add wine and allow it to de-glaze the pan. Now cook until the wine has almost evaporated. Add the nutritional yeast bay leaf the green peas and half the stock/broth. Simmer gently for 3-5 minutes. Season with salt and pepper.
• Place the pie filling in an ovenproof dish and top with the Creamed Cauliflower or the traditional Mashed Potato whichever you prefer
• Bake for 20 to 25 minutes. Switch the oven to the grill setting. Grill for a couple of minutes. Take out of the oven and serve. Garnish with the rest of the fresh parsley.

Paul's Tips:

Nutritional Yeast (sometimes called savoury yeast flakes) is available in health food stores. Make sure you purchase nutritional yeast and NOT brewers yeast as they are very different things.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Cuisine, Main Courses, Pies & Tarts, Recipes, The Master Pie Maker, Vegetarian,, Vegan & Free From