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Vegan Cottage Pie

1 hour 4-6 Servings

A healthy and delicious alternative to a classic dish. This version is just as delicious and full of flavour. Sunflower mince is packed full of protein and free from any nasties.

4 large potatoes

120g Sunflower seed mince*

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 large garlic cloves, diced

2 tbsp tomato puree

1/2 cup red wine

1 tbsp plain flour (or GF alternative)*

1 tbsp vegetable bouillon, dissolved in 2 cups water*

2 tbsp olive oil*

1 bay leaf*

a few sprigs of fresh thyme

1 cup frozen peas*

All ingredients with an * can be found at Scoop Wholefoods

 

  1. Start by peeling, chopping and boiling the potatoes until they are soft and ready for mashing.
  2. Heat up the olive oil in a heavy bottomed pot/casserole dish.
  3. Sauté the onions until they soften, about 6 minutes
  4. Add the carrots, celery and garlic and sauté for 5 minutes. Add 1/2 cup of the stock to stop the veg from sticking and sauté for a further 5 minutes.
  5. Add the red wine, allow to evaporate, then add the flour, tomato puree and herbs to create a thick gravy.
  6. Add the sunflower mince, peas and remaining stock. Allow to keep on cooking for a further 5-10 mins to allow the flavours to amalgamate.
  7. Transfer the mixture into an oven dish and top with mashed potatoes.
  8. Cook in the oven for 20-30mins.