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Vegan Cottage Pie


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The Gourmandize Team

Vegan alternative to a well-loved cottage pie!

Rate this recipe 2.9/5 (47 Votes)


  • Topping:
  • 700g potatoes chopped
  • 2 tbsp milk
  • Filling:
  • oil
  • 1 medium onion
  • 1 medium carrot
  • 300g Quorn mince
  • 100g frozen peas/mixed vegetables
  • 400ml vegetable stock
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tbsp cornflour mixed to paste with 1 tbsp cold water


servings 4
Level of difficulty Average
Cooking time 30mins
Cost Average budget


Step 1

Heat oven to 180°c / 350°f / gas mark 4

Step 2

Boil potatoes until tender

Step 3

Heat oil and fry onion and carrot until soft

Step 4

Add Quorn mince, frozen vegetables, vegetable stock, Worcestershire sauce, tomato puree and soy sauce

Step 5

Simmer for 5 minutes

Step 6

Add cornflour paste and simmer until sauce is thick

Step 7

Place in an ovenproof dish

Step 8

Mash potatoes and add on top

Step 9

Bake for 20 minutes or until topping is golden and crisp

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