Veggie cottage pie

Ingredients

For the veggie mince mixture:

• 800gr veggie/vegan mince of choice

• 1 large leek

• 3 medium carrots

• 1 large courgette

• 250gr chestnut mushrooms

• 2 garlic cloves

• 2 tbsps yeast extract

• 2 tbsps Worcestershire sauce

• 1 tbsp tomato paste

• 1 tbsp honey

• 1 veg stock pot

• 1 bay leaf

• Extra virgin olive oil

• 250ml boiled water

• Salt and pepper to taste

For the mashed potato topping:

• 4 medium white potatoes

• 2 large sweet potatoes

• 50gr melted garlic butter (or vegan alternative)

• 150gr grated four mix cheese (or vegan alternative)

• 1 tbsp butter for greasing (or vegan alternative)

• Salt to taste

Method

I start by turning on the oven at 200ºC. To prep the potatoes, I pierce them with a skewer and place them on a lined baking sheet. I then bake them in the oven for 50 - 60 minutes or until a skewer goes through the potatoes easily.

In the meantime, in a large pot, I pour in the extra virgin olive oil, add the bay leaf and some cracked black pepper and leave to warm up on medium heat. I slice the leek finely and add it to the oil. Using a garlic press or a small grater, I mince the garlic cloves and add them to the pot. I then chop the carrots and courgettes into little cubes, combine with the leeks and garlic and stir the mixture continuously, until the vegetables start softening and turning golden.

Next, I chop the mushrooms into small cubes and add them, together with vegan mince, to the pot. I like to give everything a good mix to ensure that all the ingredients are fully incorporated. In go the Worcestershire sauce, yeast extract, tomato paste and honey. Once the mince mixture starts sticking to the bottom, I melt the veggie stock pot into the boiled water (from a kettle) and add it to the mince mixture. Time to do a taste test and add salt, if necessary. I leave it to simmer on low heat for about 30 minutes or until the mixture separates when a wooden spoon is put through. It’s important that the liquid does not fully dry: There should be some gorgeous gravy but the mince should not be watery. 

Once the potatoes are done (do not turn off the oven!), I leave them to cool for 10 minutes and then scoop out the flesh into a heat-safe bowl. I add the melted butter, salt to taste, 100gr of the grated cheese and mash everything together until there are no big lumps. If you prefer your mash to be super smooth, pass the potatoes through a potato ricer before adding the butter and cheese and follow the rest of the steps. 

To bring it together, I grease a large baking dish (mine is 32x23.5x5cm) with butter and pour the mince mixture into it. I gently press down with the back of a spoon to create a flat, levelled surface and then dollop the mash onto the mince, spreading carefully without disturbing the mince layer. Finally, I use a fork to fluff up the mash by making ridges on top and sprinkle the remaining grated cheese evenly all over. 

The veggie cottage pie bakes in the oven for 35 minutes or until the cheese is melted and turns beautifully golden. Enjoy!