Vegan Country Cottage Pie
Ingredients
- 360g pack VBites minced Beeph
- 1 tbsp olive oil
- Few thyme sprigs
- 125ml of red wine
- 1 Medium brown onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium stick, finely chopped celery
- 100g frozen peas
- 1 garlic clove crushed
- 1tbsp Vegan horseradish sauce
- 2 tbsp tomato purée
- 1 large splash of Hendersons Relish or dark soy
- 350ml marmite based stock
- 750g Piper potatoes, peeled and cut into chunks
- 750g sweet potatoes, peeled and cut into chunks
- 60g dairy-free butter
- 3 tbsp plant-based milk
- Salt and freshly ground pepper
- 200g Cheddar style Cheezly
- 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water
Method
- Boil the sweet and piper potatoes until tender, drain and mash with a tbsp of Vegan Horseradish Sauce, 150g of Cheddar style Cheezly, 60g dairy-free butter and 4 tbsp plant-based milk. Season with salt and freshly ground pepper then set to one side.
- Heat 1 tbsp olive oil in a medium-sized pan over medium heat then soften the chopped onion, celery and carrots for a few minutes.
- Add the garlic, and the red wine and reduce until all the alcohol has evaporated.
- Add the garlic, thyme and VBites Beeph, and warm through the pre-cooked mince for 5 minutes, stirring frequently. Season to taste with salt and freshly ground pepper.
- Add the tomato purée and a large splash of Henderson’s relish sauce (or dark soy sauce), then fry for a few minutes.
- Pour over 400ml Marmite stock, bring to a simmer, then cover and cook for 15 mins, uncovering halfway. Add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened.
- Place the mince into an oven proof dish and top with the mash and a sprinkle of Cheddar Cheezly.
- Drizzle lightly with oil and bake in a preheated oven (180C/fan), Bake for 30 minutes until the top is starting to crisp and the mince is bubbling through at the edges.
- Leave to stand for 5 minutes before serving with seasonal greens or peas.