A traditional recipe from Scotland. Rich and comforting cottage pie made with veggie mince, mushrooms and carrots and topped with sliced potatoes. Suitable for vegetarians and vegans. High in protein but low in fat.

Scottish Vegan Cottage Pie

Scottish vegan cottage pie is a simple twist to the traditional cottage pie that is much loved in Scottish homes as the ultimate comfort food.

Comfort food. That's where we're at. It's still cold here in Scotland and often dreich too. So grey and wet much of the time. Today is a bit brighter but it's still cold. We're hitting a high of  2°C.

Dishes like this Scottish cottage pie are perfect for cold days like this. They really get us through the winter with a smile.

I know the photo's not great (please remind me not to use this pie dish again if I'm taking photos. I couldn't get a good shot at all) but it tastes fabulous. It's Graham's favourite meal. 

I made this one such a while ago, but never got around to blogging it.

also try - Vegan Mash Topped Chilli Pie

What is Cottage Pie?

Cottage pie and shepherds pie are traditional Scottish dishes.

Cottage pie was made from beef and shepherd's pie from mutton or lamb. Both were peasant dishes using scraps of meat or lamb, teamed with onions and carrots (staple Scottish crops) in a rich gravy, topped with mashed potato.

I say topped with mashed potato, but before potatoes arrived on the bonnie banks of Scotland, these pies were topped with pastry.

My pie is vegan, but just as rich and comforting. I make mine with veggie mince made from soya, but you could make it with quorn mince (did you know they have a vegan version now?).

The veggie mince is high in protein and low in fat, so it's a good option for everyone.

Leftover potatoes? Try these Indian-spiced potato scones

Nutrients and Calories in Scottish Vegan Cottage Pie

Try next - Slow Cooker Scottish Stovies

Scottish Vegan Cottage Pie

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Scottish Vegan Cottage Pie

Written by Jacqueline Meldrum
 

February 11, 2016

 

A rich and comforting cottage pie made with veggie mince, mushrooms and carrots and topped with sliced potatoes. Suitable for vegans. High in protein but low in fat.

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 large carrots, diced
• 250 g chestnut mushrooms, diced
• 454 g veggie mince
• 550 ml vegetable stock (3 stock cubes), more if it needs it, depending on the mince you use it could need nearly double
• 200 ml red wine
• 3-4 tbsp HP brown sauce (veg Worcestershire sauce or BBQ sauce)
• 3 tbsp tomato puree
• 3 tsp dried parsley
• 2 tsp dried thyme
• a good grinding of salt and pepper
• 3-4 large potatoes, thickly sliced

Instructions

1. Preheat the oven to 220c/200c fan/425f/gas mark 7. 
2. Saute the onion and garlic in the olive oil until soft, then add the carrots and cook gently for a few minutes.
3. Add the mushrooms and continue to cook gently.  
4. Add the soya mince and mix well, then add the vegetable stock and wine. 
5. Next add the sauces, herbs and season with salt and pepper. Mix well, pop the lid on and cook at a medium heat for 30 minutes, stirring occasionally. 
6. While the savoury mince is cooking parboil the potatoes for 10 minutes, Rinse under cold water then slice when cool. 
7. Spoon the savoury mince into an ovenproof dish, then top with the potato slices. Brush with a little oil and bake for 25-30 minutes until golden and bubbling. 
8. Serve with extra vegetables.
9. Enjoy!

Details

Total time: 55 mins
Yield: Serves 6 or (4 hungry people)

TRY THIS NEXT

Vegan Shepherd's Pie with Lentils and Creamy Mash

An easy and comforting shepherd's pie made with mushrooms, onions, carrots and lentils in a rich gravy topped with a creamy dairy free mash.


also try - Scottish Mushroom, Tattie and Neep Pie