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

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