Baking tray filled with cottage pie with a golden brown mash topping

Ultimate Vegan Cottage Pie

 Ingredient Notes

  • Vegan Mince: I like to use mince that mimics the real stuff as close as possible. In the UK we have Meatless Farm, Naturli and Beyond Meat to name a few, which all do great vegan mince. It looks like the real stuff so you can work with it the same way. I know a lot of recipes also use walnut mushroom mince or tofu mince which will also work great I just haven’t perfected a way of using them yet. For reference, I have used Meatless Farm mince.
  • Worcestershire sauce: Not everyone has access to vegan Worcestershire sauce but it can easily be replaced. It’s used as a meaty, umami flavour enhancer. You can get the same by using dark soy sauce or marmite.
  • Vegetable Stock: I have used powder/cubes here, not the pre-mixed vegetable stock you get. So it’s not 1.5 tbsp of pre-mixed liquid vegetable stock. It’s the powder before that. Even then the powder I use is not the cubes you get in-store, it’s a big tub of powder that dinner ladies use. It’s advertised as the same powder as the cubes but the flavour is 100% better.
  • Mashed Potato: I’ve not included mashed potato instructions because it’s just mashed potato. Although the mashed potato used is the best I’ve had so that could be a recipe itself.


Cooking Notes

  • Browning the mince: You have to brown 800g of mince which is quite a bit. I would do it in two stages to not overcrowd the pan making sure everything gets browned. Vegan mince will also absorb a lot so don’t be shy with it. We are going for comfort food here and trying to mimic the fatness of the real thing so oil is a MUST.
  • Diced vegetables: If you prefer more of a bite in your cottage pie make sure to cut the celery and carrots slightly thicker. If you want the vegan mince to be the main bite, cut them smaller.
  • Baking:¬†Use the below as a rough guideline as it all depends on the baking tray and if you are baking it straight away or not. You may have 1 large baking dish that is really thick or thin etc and it will cook at different times. I would keep the 200c heat the same but go up in 5-10 minute intervals if your cottage pie is not looking the same.
  • PS: Don’t put sweetcorn in my cottage pie you dutty.


Ultimate Vegan Cottage Pie

A comforting winter staple made vegan for all to enjoy
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dinner
Cuisine: British, Irish
Keyword: Beef, Potato
Servings: 2 medium cottage pies


  • 800 g Vegan mince
  • 4 Garlic cloves, minced
  • 1 Large white onion, diced
  • 3 Spring onions, sliced
  • 1 Medium carrot, diced (small or large dice, personal preference)
  • 2 Ribs of celery
  • 130 grams Frozen peas (1 cup)
  • 3 Sprigs of fresh thyme
  • 1 Sprig of fresh rosemary
  • 1 Bay leaf
  • 35 g White flour (1/4 cup)
  • 80-100 ml Red wine
  • 500-750 ml Vegetable stock
  • 1 Heaped tbsp tomato puree
  • 1 tbsp Vegan Worcestershire sauce (soy sauce also works)
  • 1 tsp Marmite
  • 8 tbsp Olive oil
  • 2 kg Mashed potato
  • Sea salt
  • Dried parsley (for garnish)


  • First, get a large pan over high heat, add a little oil and brown the mince. Do the mince in two batches so the pan doesn't get overcrowded. Make sure you fry it well, so it is almost crisp, don't be shy with the oil! Transfer all the mince to one side.
  • Bring the same pan over medium heat, add a little more oil and start sweating the onions and garlic.
  • Add the carrots and celery, give it a good stir so it makes contact with the pan.
  • Add the sprigs of herbs in whole (will be discarded later)
  • Once the carrots and celery slightly soften, sprinkle in the flour and stir.
  • Add the tomato puree, and fry it off until it becomes a slightly darker red.
  • Add the mince back in along with the red wine, leave to simmer for 1-2 mins so the alcohol can be absorbed and cooked off.
  • Stir in 500ml of vegetable stock and season with a little bit of salt
  • Next, add flavour enhancers like the Worcestershire sauce (or soy sauce), Marmite and bay leaf (make sure to rub/bruise the leaf before adding).
  • Cover and simmer for 20-30 minutes.
  • Check the amount of gravy that is left. This is where you get to adjust to personal preference. Add more vegetable stock (around 250ml) if you want more gravy or leave as is.
  • Check the seasoning and then add in the frozen peas.
  • Remove the bay leaf and sprigs of herbs then transfer the mixture to 1 large or 2 medium baking dishes.
  • Top with mashed potato, either fork in a pattern or leave it as peaks to get crispy (like in the photo)
  • If baking now - place in a 200c preheated oven for 30-35 minutes.
  • If baking later from the refrigerator - place in a 200c preheated oven for 40-45 minutes.
  • Garnish with dried parsley.


Mince used can be found here
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