To celebrate making it over half way through this year’s Veganuary I have teamed up with the Meatless Farm Company, a British company that has developed an amazing plant-based mince, burger patty and sausage loaded with taste and texture. Everything is meat free, not taste free, making the switch to meatless easy. So I have rustled up a heart warming vegan cottage pie, perfect for this cold January.

Course: Lunch, Dinner

Prep Time: 20 minutes

Total Time: 1 hours 20 mintues

Servings: 4

Dietary: Vegan, Dairy-Free, Gluten-Free, Veggie

1 x 400g of Meatless Farm Co Meat Free Mince

1 x medium size carrot (peeled & chopped into cubes)

4 x mushrooms (chopped into cubes)

2 x sticks of celery (chopped into cubes)

1 x red onion (peeled & chopped into cubes)

1 x vegan friendly vegetable stock 

3 x large potatoes (peeled & chopped)

Splash of olive oil 

Salt and pepper to taste 

Preheat the oven at 180 fan, gas mark 6

  1. Peel and slice all the potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

  1. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Using a masher or large fork to mash until smooth. Season with salt and pepper to taste. Loosely cover and set aside.
  2. While potatoes are cooking, preheat oven to 400 degrees F (180 C) and lightly grease your baking pie tin this a dash of olive oil.
    I used a 20cm rectangular pie dish to make 2 pies. 

  1. In a large saucepan over medium heat, sauté onions, mushrooms, carrots and celery until lightly browned and caramelized - about 5 minutes.
  2. Add a pinch each salt and pepper. Then add Meatless Farm Co mince. 

  1. Boil the kettle add in cube stock stir into the pan. Bring to a low boil. Then reduce heat to simmer. Continue cooking for 20-25 mins.
  2. Transfer the mixture into the lightly greased pie dishes, allow to cool slightly 

  1. Place the cooled mashed potatoes into a pipping bag. Pipe onto the pie mix. 

  1. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

  1. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.