Vegan Cottage Pie: A plant-based version better than the original.
I’ve veganized one of my favourite recipes ever. I love Shepherd’s pie, and my aunt (who is a vegetarian) makes the best carnivore Shepherd’s pie without even tasting it. She’s an amazing cook, so don’t be surprised. I’ve called this one Cottage pie (which is only different from Shepherd’s because of the meat) because it seemed a bit more vegan-friendly.
She’s always given me tips to make vegetarian recipes. One of her most repeated tip is: Instead of mincemeat use lentils in Moussaka. And I listen to her, always; and I’ve made enough lentil moussakas in my life to know she’s a very wise woman…It runs in the family.
So, the other day I found myself craving the comfort that Shepherd’s pie offers, but I don’t eat red meat, so I decided to go all the way to make my own plant-based, gluten-free, soy-free and anythingyoucanimagine-free. Except for goodness..it’s full of it.
I wanted to make a more rustic version in order to get more texture, which turned into not making a mash with the potatoes. Instead, I decided to leave them whole, unpeeled but smashed. To give it that sort of carefree but delicious homemade look.
I know it was going to be great because I have a lot of experience making vegan versions of very meaty things. And they always turn out great. Especially if you use a different combination of pulses. Each type of lentil has a different texture. Another example of a veganized recipe is my Plant-based haggis.
Another good tip when cooking with different types of pulses is to add them gradually. I mean, throw the yellow lentils first, then add the brown ones and finish with the red lentils. Why? Some of them take longer to cook, but also, you can leave some a little bit more cooked than the others and you’ll have a whole range of textures in one bite.
One last thing…almonds are crucial. And also, make sure you get a good quality rosemary because it’s going to be the main flavour you’ll taste.
If you try this recipe, please don’t forget to let me know. You can tag me on Instagram @silviafooding. I really love seeing my food made by other lovely people 🙂
Have fun and keep fooding!
Plant-Based Cottage Pie
A delicious vegan option of a staple in every kitchen.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 people
Ingredients
- 1 cup yellow split peas (soaked)
- 1 cup of brown lentis (soaked)
- 1/2 cup red lentils (unsoaked)
- 1 big onion
- 3-4 carrots
- 1 glass of white wine
- 450 gr Tomato purée
- 4 tbsp nutritional yeast
- 2 tbsp rosemary
- 1 cup of pinto beans
- 10 small potatoes
- 1 handful of almonds
- olive oil
- nutmeg
- salt and pepper
Instructions
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Boil the potatoes.
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Cook the pinto beans.
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Set aside.
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Chop onion and fry. Add the chopped carrots and cook for 5 minutes. Add the tomato sauce the split peas and the brown lentils.
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Add the wine and cook for 3 minutes uncovered in order to reduce the alcohol content.
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Add the tomato and the rosemary, nutritional yeast and cook covered.
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After 15 minutes cooking, add the red lentils.
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Leave for another 10 minutes and add the pinto beans. Cook for 10 minutes more and add the almonds and nutritional yeast.
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Place in a big baking tray, add the potatoes (smashed) on top and sprinkle with some olive oil.
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Add some salt, black pepper and grated nutmeg.
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Bake for 20 minutes.