Cajun-spiced vegan cottage pie recipe
With a few swaps and a hint of spice, this vegan cottage pie is bound to become a new family favourite.
See method- Serves 4
- 20 mins to prepare and 55 mins to cook
- 459 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 250g chestnut mushrooms, roughly chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 x 400g tins green lentils, drained and rinsed
- 2 large garlic cloves, finely crushed
- 1½ tbsp Cajun seasoning
- 1 tbsp tomato purée
- ½ low-salt vegetable stock cube*, made up to 400ml
- ½ tbsp reduced-salt soy sauce
- 900g baking potatoes, peeled and cut into 3cm chunks
- 50ml soya milk
- 400g garden peas
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Shop ingredientsEach serving contains
- Energy
- 1940kJ 459.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 72.1gProtein 20.6gFibre 20.3g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large saucepan over a medium heat. Add the onion, mushrooms, carrots and celery and fry for 10 mins until starting to soften. Add the lentils, garlic, 1 tbsp Cajun seasoning and tomato purée and cook for 2 mins before stirring through the stock and soy sauce. Bring to the boil and simmer for 20 mins until the sauce has started to thicken. Pour into a medium-sized ovenproof dish.
- Meanwhile, add the potatoes to a pan of cold water, ensuring they are fully submerged, bring to the boil and simmer for 20-25 mins until soft. Drain, steam dry for 30 secs, then return to the pan and mash until smooth. Mix through the soya milk and ½ tbsp Cajun seasoning.
- Top the lentil mix with the fluffy mash and bake in the oven for 20-25 mins until golden and piping hot.
- Add the peas to a pan of boiling water and cook for 5 mins until they rise to the top. Drain and serve with the cottage pie.
- See more Vegan recipes
Tip
Fully assemble the shepherd’s pie, cool completely, then freeze for up to 3 months. Defrost fully before baking and serve piping hot.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
