This incredibly popular pie, also known as cottage pie, is one of the richest and most glorious dishes ever invented. The traditional version is of course non-vegan, meaning we had to veganise it. I hope you’ll be happy to hear that we managed to do so and we’ve also got some amazing results, which we are going to show you in our video recipe. We have combined some of the best and most savoury ingredients ever discovered, to obtain a final pie that will literally wow any crowd.
- Chop the onions, the celery and the carrots into pea-sized pieces. Dice the mushrooms into big chucks. Slice the garlic, and finely chop the herbs.
- Place a pan over a high heat, tip in the celery, the carrots, the onions, some black pepper and the garlic, and cook them for roughly five minutes or until slightly softened.
- Add the mushrooms and cook for another two minutes. Add some black pepper if desired and stir it in.
- Add in the peas and the lentils, and stir once again.
- Mix in the miso and the tomato paste, the chopped herbs, the soy sauce and the vinegar, and give the ingredients a good mix.
- On the side, mix the water with the flour, add the mixture into the pan and stir.
- Bring the liquid to a boil and reduce it down until it becomes of the consistency you desire. Let the mixture cool down completely before moving on and also remember to taste the filling and adjust salt to taste.
- To make the topping, mash the potatoes into a bowl, add some black pepper, the milk, and then stir well until the mixture comes together into a stiff mash. Once again, feel free to add salt if you want.
- To compose the final pie, pour the desired amount of filling into an oven dish, scoop the topping over the filling to cover it completely and then, give the surface a little texture by using a fork.
- Bake the pies under the grill until the potato mash becomes golden brown.
- If you don’t have a grill, preheat the oven to 230°C (450°F) and bake until golden brown.
Preparation Time: 15m
Cooking Time: 30m
Total Time: 45m
Cooking Temperature: Grill or 230°C (450°F)
Storage Times: Keeps for 2 days in the fridge