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Vegan Cottage Pie

VEGAN COTTAGE PIE

Hearty mushroom stew topped with roasted garlic mashed potatoes and baked to golden perfection.

  • Serves 6
  • 1 hour
 

INGREDIENTS

  • For the mushroom stew:
    30ml (2 Tbsp) oil.
  • 1 onion, diced.
  • 15ml (1 Tbsp) Rajah Medium curry powder.
  • 15ml (1 Tbsp) Robertsons paprika.
  • 15ml (1 Tbsp) crushed garlic.
  • 2 carrots, cut into thick rounds.
  • 250g portabellini mushrooms, halved.
  • 250g white button mushrooms, halved.
  • 15ml (1 Tbsp) Robertsons Masterblends Rosemary & Garlic.
  • 1 sachet (50g) tomato paste.
  • 1 Knorr Vegetable Stock Pot.
  • 500ml (2 cups) boiling water.
  • 3 bay leaves.
  • 250ml (1 cup) peas (fresh or frozen).
  • 15ml (1 Tbsp) Robertsons thyme.
  • 7.5ml (1½ tsp) Robertsons black pepper.
  • A handful fresh parsley, chopped.

  • For the roasted garlic mash:
    1 entire head of garlic.
  • 30ml (2 Tbsp) olive oil.
  • 7.5ml (1 tsp) Robertsons black pepper.
  • A pinch of salt.
  • 8 medium sized potatoes, peeled and cubed.
  • 7.5ml (1½ tsp) salt.
  • 45g (3 Tbsp) vegan butter.
  • 60ml ( ¼ cup ) coconut cream.
  • 4 cloves of roasted garlic.
  • 7.5ml (1½ tsp) Robertsons Ground white pepper.

METHOD

  1. For the mushroom stew:
    Heat oil in a large pot over medium heat. Add the onion onions and sauté for 7-8 minutes until soft, stirring frequently. Add the Rajah Medium Curry Powder, Robertsons Paprika and garlic, and continue to sauté, stirring, for another 3 minutes.
  2. Add carrots, mushrooms and Robertsons Masterblends Rosemary & Garlic then sauté until mushrooms have browned, about 6 minutes. Stir in tomato paste and add the Knorr Vegetable Stock Pot, water and bay leaves. Cover pot and simmer over medium-low heat for 35 minutes until carrots are soft and gravy is thick.
  3. Add peas, Robertsons Thyme and Robertsons Black Pepper, cover pot and simmer for another 15minutes. Then stir in fresh parsley, take off the heat and set aside.

  4. For the mash:
    Preheat the oven to 200°C.
  5. Turn the entire head of garlic on its side and slice the top off, just enough to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil and roast for 30-35 minutes or until golden and tender.
  6. In the meantime, add potatoes to a large pot of boiling water salted with 1 teaspoon of salt. Boil until tender, about 20 minutes.
  7. Drain water from potatoes and mash well. Stir in vegan butter, coconut cream, salt, Robertsons Ground White Pepper and 4 of the roasted garlic cloves. Mash until smooth and well combined.
  8. Pour the mushroom stew into an oven proof dish and level out with a spoon. Spoon mashed potatoes over the stew, level with a spoon, then use a fork to create grooves on top of the mash (this helps with browning)
  9.  
  10. Bake in the oven at 180°C for 20 minutes or until mash is golden brown. Serve hot.
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