Veggie, Dairy Free Cottage Pie
Lovely, hearty, dairy free version of classic cottage pie
Servings Prep Time
6servings 10mins
Cook Time
Servings Prep Time
6servings 10mins
Cook Time
  • 1 small Onion
  • 2 carrots
  • 1stalk Celery
  • 1tin Lentilsyou can use dried lentils
  • 1clove garlic
  • 500ml Tomato Passataor chopped tomatoes
  • 1 Veggie stock cube
  • 1/2tsp smoked paprika
  • 1tbsp MarmiteOr Vegemite depending on your location 🙂
  • 1tbsp Worcester Sauce
  • 4large sweet potatoes
  • 1 white potato
  • 1tbsp dairy free butter
  • 100ml Oat Milk
  • 1/2tsp salt
  1. In a deep frying pan fry the onion with quorn, add the vegetables chopped into small pieces, add stock cube and passata and leave to simmer for 10 mins.
  2. Cut your potatoes into small chunks, cover with water and bring to boil in a pan. Cook for ten minutes or until very soft.
  3. Add cooked lentils to your quorn and vegetables mix. Season with Worcester sauce, marmite, smoked paprika and add garlic. Add salt if needed.
  4. Pour the mixture into oven proof dish.
  5. Drain potatoes, add milk, butter and salt and mash with a potato masher. Leave chunks in for a rustic texture. You can add any herbs at this point if you like.
  6. Spread your mash potatoes mix over the veggie mix. Use fork to create a pattern or texture on the mash. This also helps to crips it up in the oven.
  7. Bake for 30 minutes on 180 degrees.
  8. Sprinkle some herbs or spring onion and serve. Enjoy!
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