Did you grow up eating Cottage Pie? I did not, although I have enjoyed the components of the Cottage Pie for years. We love fluffy white mashed potatoes, warm flavorful gravy, and a variety of root vegetables. So why not put the three favorites together in a charming vegan Cottage pie? I have recently become a huge fan, and not only me but my whole family. The one that may have taken to this dish even more than me is my dad. He is thrilled when he sees this dish on the menu.
There is something so comforting in a homemade Cottage Pie. I can picture this dish being served in a cozy country cottage, surrounded by beautiful wildflowers and a white-picket-fence. Can you see it? A chill in the air, the fire crackling in the fireplace, family and friends gathering for a special meal. It doesn’t get more charming than this, in my opinion.
Cottage Pie is traditionally made with meat, but today we are making a wonderful vegetable Cottage Pie made with mushrooms and soy curls. If you are not familiar with soy curls, it is a wonderful meat alternative. Soy Curls are sold dried, so they need to be reconstituted in seasoned water before use, but it only takes a few minutes, and they are great in so many dishes. Because they are dried, they are easy to keep on the shelf for when you need a quick meat substitute. Soy curls are made from non-GMO soybeans, grown without chemical pesticides. And no, this is not sponsored, I just like the product and want to share it with you.
If you do not have Soy Curls, you can make this dish with just veggies, and I don’t think you will be disappointed.
As mentioned, there are three elements to the Cottage pie:
Cottage Pie is the perfect meal to make after a large gathering. If you have left-overs, this is a much easier dish to make. You can be very creative in what vegetables and meat substitute you put in, and who knows, you might become as fond of this dish as we have become.Print
Charming Cottage Pie (Vegan)
- Yield: serves 4 1x
- 1.5 pounds potatoes (+ water to cover potatoes)
- 1/2 teaspoon salt
- 2 tablespoons cashews
- 1.5 tablespoons vegan margarine (Earth Balance)
- salt to taste
- 2 tablespoons all-purpose flour (omit this step for gluten free gravy)
- 2 1/2 cups water
- 1/2 a small carrot, diced
- 1 small potato, diced
- 1/4 cup onion, roughly diced
- 1 garlic clove, roughly diced
- 3–4 mushrooms, quartered (optional)
- 1/4 cup cashew pieces
- 1/2 teaspoon salt
- 1 teaspoon Better Than Bouillon (See Note)
Veggies & Meat Substitute:
- 1/4 cup celery root, peeled and petite diced
- 1/2 cup carrot, peeled and diced
- 1/2 cup butternut squash, peeled and diced
- 1/2 cup rutabaga, peeled and diced
- 1/2 cup mushrooms, quartered
- 1/4 cup sliced leek
- 1 cup dried Soy Curls, reconstituted in 1 cup hot water + 1.5 teaspoons Better-Than-Bouillon (See Note)
- Start by preparing the mashed potatoes: (Click Here for my Mashed Potato Recipe)
- Toast the fresh rosemary in a little oil. It should only take a minute or so. Remove rosemary from pan and store on a paper towel for garnish.
- Clean and chop vegetables
- Use the same oil that was used to toast the rosemary, sauté veggies in a frying pan until tender (this may take 20 minutes or so). (See note)
- While the veggies are cooking prepare the gravy. (Click Here for my Vegan Gravy Recipe)
- Combine sautéed veggies and 1/2 the gravy
- In an iron skillet add the veggies and gravy. Note: Fill 2/3 of the pan with the gravy mixture. Make sure not to fill the pan too full, it can easily overflow. Add more gravy if needed. Serve the extra as a side.
- Add mashed potatoes to the top
- Bake at 350 F for 20-30 minutes
- Sprinkle with toasted rosemary for garnish and serve
- Reconstitute Soy Curls: Add 1 cup hot water + 1.5 teaspoons Better-Than-Bouillon to 1 cup Soy Curls. Let the Soy Curls sit in liquid for 10-15 minutes. You can add the Soy Curls and the liquid to the veggies when ready to mix together.
- Oil-Free Option: Toast the rosemary in a dry pan for a few seconds. Remove from heart. Omit the oil in the gravy. Cook the veggies by using a cup of water, rather than oil, to steam veggies on medium to low heat until tender.
- Gluten-Free Option: Use cornstarch or omit the flour in the gravy for a GF option. Better Than Bouillon does not claim to be GF. Alternative: Knorr GF Vegetable stock cubes or Braggs
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