Vegetarian / Vegan Cottage Pie

It’s winter in the Northern hemisphere and even for us people living in the Mediterranean it’s cold, and we long for hearty dishes that make us feel warm and comfort us through a cold evening. So what’s better than a delicious vegetarian (or even vegan) Cottage Pie?

Cottage Pie

Ingredients (for about 4 big servings):

vegetable oil

1/2 chopped onion

2 big chopped carrots

2 chopped garlic cloves

300 g Quorn Mince (alternatively [and vegan!] use several times washed, drained and crumbled firm tofu that you season with salt, pepper and smoked paprika spice, [add some mustard for the extra kick if you like] – for people living in Barcelona: you can buy frozen vegetarian mince at the Mercat de Santa Caterina)

gravy (use instant one or make your own: Fry some chopped onion (about 1/4) using 2 TBSPs vegetable oil until golden brown; sprinkle in about 1-2 TBSPs of flour and stir well until all flour clumps are removed. Cook while stirring well over a medium heat until the flour-onion mix is light brown. Add vegetable broth [about 250 ml or more depending on your desired gravy thickness], and keep stirring until your gravy is smooth and season with salt and pepper.)

about 100 g fresh or frozen peas

chopped chives and parsley

salt and freshly ground pepper

For the mash:

3 big potatoes

butter or margarine

3 TBSPs of cream (vegan soy cream)

about 30 ml of milk (for a vegan version, use soy milk for example)

salt

pepper

ground nutmeg

Preparation:

Dice the potatoes and bring them to a boil. While they are boiling, heat up some vegetable oil (I recommend rice or sunflower oil as it has a rather neutral flavour) and add the onion and the garlic. Let the onion garlic mix cook over a medium heat and before it turns golden, add the chopped carrots. Keep stirring the vegetable mix from time to time to prevent burning. Incorporate the vegetarian / vegan mince and add more vegetable oil if necessary since it tends to soak up the oil quite quickly so you might need to add more. Season it with a bit of salt and pepper, but do not over season since you’ll later on add the already seasoned gravy, as well. When the mince veggie mix is cooked, add 250 ml of vegetable gravy and bring to a gentle boil. Add the frozen or the already cooked fresh peas and the chives / parsley mix, taste it and season more if necessary, and put aside when done.

Preheat the oven to 180ºC (grill function).

Once the potatoes are cooked, drain the water and add 1 TBSP margarine or butter and mash them up. Add the cream and milk until you reach your desired mash texture – it should be smooth but not runny / liquid. Season it with salt, pepper and ground nutmeg spice.

Add the vegetable mince mix to a big casserole dish and cover it with the potato mash. Use a fork to get the riffled top structure. Leave it in the oven until golden brown.

Cottage Pie Ready

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