Cottage Pie
- Not too tricky
- 1:25 h
- 18 ingredients
Craving some classic comfort food with a plant-based twist? Perfect for those cozy Sundays or bustling weeknights, our BOSH! cottage pie is a favourite in our household! Packed with a hearty, savoury mince made with protein-rich green lentils, chestnut mushrooms, and firm tofu, we've then added miso paste and soy sauce for a punch of umami flavour. Topped off with a layer of fluffy, golden-brown mashed potatoes, which add the perfect creamy texture, making it the ultimate comfort dish!
Serves: 6
Ingredients
For the Potato Topping
- 1kg Maris Piper potatoes
- 30g plant-based butter
- 150ml plant-based milk
For the Mince
- 1 large onion
- 1 large carrot
- 2 sticks of celery
- 5 cloves of garlic
- 300g chestnut mushrooms
- 250g firm tofu
- 6 stalks of parsley
- 6 sprigs of thyme
- 2 bay leaves
- 1 ½ tbsp paprika
- 4 tbsp tomato purée
- 80g dried green lentils
- 20g dried porcini mushrooms
- 1 tbsp brown rice miso paste
- 1 tbsp soy sauce
- salt and pepper to taste
Before you start
Saucepan | Food processor | Large frying pan | Kitchen string | Potato masher | Deep pie dish
Step 1
Prepare the Ingredients and Start the Mince
- Peel and chop the potatoes into large chunks. Put in a saucepan covered with cold water and a generous pinch of salt. Set over a high heat, bring to the boil and cook for 12-15 minutes. Drain into a colander and let steam dry for at least 5 minutes
- Peel and dice the onion
- Peel the carrots and cut into small cubes
- Dice the celery
- Peel and finely chop the garlic
- Heat 2 tbsp olive oil in a large frying pan over medium heat. Once hot, add the onion, carrot, celery and garlic and saute for about 8 minutes, until beginning to soften
- Add the mince ingredients and mushrooms to the food processor and pulse into a mince (you may need to do this in batches depending on the size of your processor). You can also do this by hand
- Crumble the tofu into chunks
- With a piece of kitchen string, tie the parsley stalks, thyme sprigs and bay leaves together to make a bouquet garni
Ingredients
- 1kg Maris Piper potatoes
- 1 large onion
- 1 large carrot
- 2 sticks of celery
- 5 cloves of garlic
- 300g chestnut mushrooms
- 250g firm tofu
- 6 stalks of parsley
- 6 sprigs of thyme
- 2 bay leaves
Step 2
Return to the mince
- When the vegetables are soft, stir through the paprika and tomato puree and cook for 1 minute. Add the minced mushrooms, tofu and bouquet garni, turn the heat up to high and cook for 3 minutes until the mushrooms start to sweat then reduce the heat and cook for 7 minutes, stirring occasionally so that it doesn’t stick to the bottom. Next, add the lentils, porcini mushrooms and 500ml boiling water and stir to combine. Bring to a simmer, cover and cook for 30-40 minutes, stirring occasionally to prevent it catching. The filling is ready when the lentils are cooked through
- Once cooked, stir through the miso paste and soy sauce. Taste and season to perfection with salt and pepper
Ingredients
- 1 ½ tbsp paprika
- 4 tbsp tomato purée
- 80g dried green lentils
- 20g dried porcini mushrooms
- 1 tbsp brown rice miso paste
- 1 tbsp soy sauce
- salt and pepper to taste
Step 3
Mash the potatoes
- Tip the potatoes back into the pan. Add the plant-based butter and milk to the potatoes and mash until really smooth. Taste and season
Ingredients
- 30g plant-based butter
- 150ml plant-based milk
Step 4
Assemble the pie
- Allow the filling to cool a little, then spoon into the pie dish. Spoon over the potato and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the oven
Step 5
Bake and serve
- Preheat the oven to 200*C fan setting
- Put the pie in the oven and bake for 15-20 minutes, until starting to crispy and turn golden brown
- Remove from the oven and serve the pie, piping hot in the middle of the table