Name: Charming Cottage Pie (Vegan)
Ingredients: 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); 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)

Description

This wonderful Cottage Pie is made up of three different components:

Mashed Potatoes
Gravy
Veggies & Meat Alternative

If you happen to have leftover mashed potatoes and gravy, this dish will practically make itself:)

Ingredients

Scale

Mashed Potatoes:

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

Gravy Ingredients:

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)

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Instructions

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

Notes

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