This comforting vegan cottage pie offers a hearty, plant-based twist on the traditional classic. Made with a delicious medley of vegetables, savory herbs, and topped with a rich leek and cauliflower cheese topping, this dish is sure to be a hit with vegans and non-vegans alike. The creamy, cheesy topping made from cauliflower, leeks, and vegan cheese is the perfect complement to the savory vegetable filling underneath. Whether you’re looking for a cozy family dinner or a meal-prep option for the week, this vegan cottage pie is a satisfying and wholesome choice.
Ingredients:
For the Filling:
- 1 tsp Olive oil
- 2 Carrots, finely diced
- 1 Red onion, finely diced
- 1 Red pepper, finely chopped
- 350g Mushrooms, finely chopped
- 3 cloves Garlic, minced
- 4 tbsp Tomato purée mixed with 150ml Water
- 1 tsp Tamari (or substitute with soy sauce or Worcestershire sauce)
- 1 tsp Dried sage
- 1 tsp Dried thyme
For the Leek & Cauliflower Cheese Topping:
- 1 small head Cauliflower, cut into florets
- 1 Leek, diced
- 2 tbsp Vegan butter
- 200 ml Oat or almond milk
- 100g Vegan grated cheese
- 1 heaped tbsp Cornflour
Instructions:
For the Filling:
- Sauté the Vegetables: In a large skillet, heat a generous drizzle of olive oil over medium heat. Add the diced carrots, red onion, and red pepper, and cook for about 5-7 minutes until they begin to soften.
- Add Mushrooms & Garlic: Add the finely chopped mushrooms and minced garlic to the pan. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown slightly.
- Stir in the Tomato Mixture & Seasoning: Pour in the tomato purée mixed with water, followed by the tamari (or soy sauce/Worcestershire sauce). Add the dried sage and thyme, stirring well to combine. Let the mixture simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Set aside.
For the Leek & Cauliflower Cheese Topping:
- Cook the Cauliflower: Bring a pot of salted water to a boil and cook the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
- Cook the Leek: While the cauliflower is cooking, heat the vegan butter in a separate pan over medium heat. Add the diced leek and cook for 5-6 minutes, until soft and lightly golden.
- Make the Vegan Cheese Sauce: In a small saucepan, heat the oat or almond milk over medium heat. Whisk in the cornflour and continue to stir until the mixture begins to thicken. Add the grated vegan cheese and whisk until melted and creamy. Stir in the cooked leek, then fold in the cooked cauliflower, mashing it slightly with a fork to combine.
Assemble the Cottage Pie:
- Layer the Filling: Preheat your oven to 180°C (350°F). Spread the cooked vegetable filling evenly across the bottom of a baking dish.
- Add the Topping: Spoon the leek and cauliflower cheese mixture over the top of the vegetable filling, smoothing it out with a spatula to create an even layer.
- Bake: Place the cottage pie in the preheated oven and bake for 20-25 minutes, or until the topping is golden and bubbling.
- Serve: Allow the cottage pie to rest for a few minutes before slicing and serving. Garnish with fresh herbs if desired.
Conclusion:
This vegan cottage pie is a delightful blend of hearty vegetables and rich flavors, made complete with a creamy leek and cauliflower cheese topping. It’s a comforting, satisfying dish that can easily become a go-to for weeknight dinners or family gatherings. With its cheesy vegan topping and savory filling, it’s proof that plant-based meals can be just as indulgent and fulfilling as their traditional counterparts.
Vegan Cottage Pie with Leek & Cauliflower Cheese Topping
This vegan cottage pie combines a savory vegetablefilling with a creamy leek and cauliflower cheese topping. It's a hearty andcomforting dish perfect for vegans and those seeking a plant-based version of aclassic comfort food.
Ingredients
For the Filling:
- 1 tsp Olive oil
- 2 Carrots finely diced
- 1 Red onion finely diced
- 1 Red pepper finely chopped
- 350 g Mushrooms finely chopped
- 3 cloves Garlic minced
- 4 tbsp Tomato purée mixed with 150ml Water
- 1 tsp Tamari or substitute with soy sauce or Worcestershire sauce
- 1 tsp Dried sage
- 1 tsp Dried thyme
For the Leek & Cauliflower Cheese Topping:
- 1 small head Cauliflower cut into florets
- 1 Leek diced
- 2 tbsp Vegan butter
- 200 ml Oat or almond milk
- 100 g Vegan grated cheese
- 1 heaped tbsp Cornflour
Instructions
For the Filling:
- Sauté the Vegetables: In a large skillet, heat a generous drizzle of olive oil over medium heat. Add the diced carrots, red onion, and red pepper, and cook for about 5-7 minutes until they begin to soften.
- Add Mushrooms & Garlic: Add the finely chopped mushrooms and minced garlic to the pan. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown slightly.
- Stir in the Tomato Mixture & Seasoning: Pour in the tomato purée mixed with water, followed by the tamari (or soy sauce/Worcestershire sauce). Add the dried sage and thyme, stirring well to combine. Let the mixture simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Set aside.
For the Leek & Cauliflower Cheese Topping:
- Cook the Cauliflower: Bring a pot of salted water to a boil and cook the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
- Cook the Leek: While the cauliflower is cooking, heat the vegan butter in a separate pan over medium heat. Add the diced leek and cook for 5-6 minutes, until soft and lightly golden.
- Make the Vegan Cheese Sauce: In a small saucepan, heat the oat or almond milk over medium heat. Whisk in the cornflour and continue to stir until the mixture begins to thicken. Add the grated vegan cheese and whisk until melted and creamy. Stir in the cooked leek, then fold in the cooked cauliflower, mashing it slightly with a fork to combine.
Assemble the Cottage Pie:
- Layer the Filling: Preheat your oven to 180°C (350°F). Spread the cooked vegetable filling evenly across the bottom of a baking dish.
- Add the Topping: Spoon the leek and cauliflower cheese mixture over the top of the vegetable filling, smoothing it out with a spatula to create an even layer.
- Bake: Place the cottage pie in the preheated oven and bake for 20-25 minutes, or until the topping is golden and bubbling.
- Serve: Allow the cottage pie to rest for a few minutes before slicing and serving. Garnish with fresh herbs if desired.