Traditional Cottage Pie

by Edward Daniel
Caption of Traditional Cottage Pie. Image by Edward Daniel (c).

I actually made this dish for a friend of mine who is an avid meat-eater and nothing will substitute any similar dish but soya mince. Personally, I think the soya mince adds a softer flavour and richer texture to this dish.

Caption of Traditional Cottage Pie. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g dried Organic soya mince
  • 1ltr vegetable stock (made with filtered water)
  • 250ml white wine
  • 3tbs walnut oil
  • 2 large onions
  • 3 medium carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • leaves of few sprigs of thyme
  • 2 bay leaves
  • 4 medium tomatoes, diced and chopped
  • 3tbs tomato puree
  • 2tbs white wine vinegar
  • 2tbs tamarind sauce
  • 3tbs buckwheat flour
  • Season to taste
  • For topping
  • 2kg potatoes, peeled
  • 2tsp English mustard powder
  • 6tbs vegan milk
  • 2tsp wholegrain mustard
  • 75g coconut oil

Instructions

  1. In a large bowl mix the vegetable stock with the soya mince. Place a plate over the bowl and leave to soak overnight.
  2. The following day, add white wine to the soya mince and set to one side.
  3. Pre-heat the oven to 180 degree Celsius.
  4. Peel the potatoes, boil and simmer for about 20 minutes, until tender. Once done, drain and leave to one side.
  5. Shred the onions with a grater. Those onions not fully grated chop finely instead.

Top tip – I prefer to shred the onions, what I want here is for the flavour of the onions to eventually seep into the soya mince mixture, later in this recipe.

  1. In a large saucepan fry the onions in the walnut oil, until the onions start to caramelise.
  2. Add the garlic, carrots and celery to the onions and cook about 2 to 3 minutes until the carrots and celery start to soften.
  3. Combine the mince into the carrot and celery mixture and cook for a further 5 minutes.
  4. Add the thyme leaves, bay leaves, tomatoes, tomato puree, vinegar and tamarind sauce and cook for a further 10 minutes.

Top tip – gently remove the thyme leaves from the stems of the sprig. I really want the flavour of the thyme leaves through seep throughout when in the oven, later in this recipe.

  1. Remove the minced mixture from the heat. Take out and discard the bay leaves. Add the buckwheat flour, which should absorb all the liquid. Season to taste.
  2. In a small jug, combine the mustard powder into the milk, until the powder is absorbed. Add the whole grain mustard.
  3. Make the mash by mashing the potato with the butter and mustard mixture.
  4. Spoon the soya mince into a large ovenproof casserole dish. Smooth over. Pipe or spoon over the mash.
  5. Cook in the oven for about 30 minutes until the topping is golden brown.
  6. Serve with salad.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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