Vegan Cottage Pie

Name: How to cook Vegan Cottage Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Vegan Cottage Pie

Since my discovery of dry soy meat (mince type) at a local Asian grocery store, I have been cooking mince dishes replacing the mince with soy meat. The texture of soy meat is very similar to meat mince, and this cottage pie seems to be quite satisfying even for meat lovers.

Ingredient

Food ration :

4 servings

100 g

Dry Soy Meat (Soy Protein) *mince type

2 tablespoons

Oil

Onion *finely chopped

2 cloves

Garlic *finely chopped

Carrot *cut into peas & corn size

Celery stalk *finely chopped

Mushrooms *finely chopped

1/2

red Capsicum

1/4 cup

frozen Peas

1/4 cup

frozen Corn Kernels

2 tablespoons

Plain Flour

& 1/2 cups Vegetable Stock

3 tablespoons

Tomato Paste

2 tablespoons

Worcestershire Sauce (Lea & Perrins)

800 g

Potatoes *peeled & chopped

20 g

Margarine

1/2 cup

Milk of your choice

Cooking instructions

* Step 1

Soak dry soy meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from soy meat. It might be unnecessary, or you wish to repeat a few times.

* Step 2

Heat oil in a large frying pan or pot over medium heat. Cook onion, garlic, carrot, celery and herb for 2-3 minutes. Add mushrooms and capsicum, and cook until soft.

* Step 3

Add flour and stir until combined, then add stock, tomato paste and Worcestershire sauce. Bring to the boil, stirring occasionally, and add soy meat, peas and corn. Season with salt and pepper, and cook until sauce thickens.

* Step 4

Meanwhile, cook potatoes in salted water until tender. Drain well. Return to the saucepan and add margarine. Use a potato masher to mash until smooth. Add milk of your choice, and stir until well combined. Taste and season with salt and pepper.

* Step 5

Preheat the oven to 220C. Spoon the mixture into a large baking dish. Cover with the mashed potato and use a fork to spread over and make a pattern. Sprinkle with some ground paprika, but it is optional.