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Vegan Vegetable Loaded Cottage Pie

This vegan vegetable-loaded cottage pie is rich, hearty, and full of comforting flavours. A savoury filling made with mushrooms, lentils, and seasonal vegetables simmers in a rich tomato and wine sauce, then gets topped with creamy mashed potatoes.
Whether you're cooking for a weeknight dinner or preparing something nourishing for Orthodox Lent, this plant-based take on a classic delivers satisfaction without compromise.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine English
Servings 6 people
Calories 421 kcal

Equipment

  • Large frying or sauté pan
  • Saucepan for potatoes
  • Oven-safe baking dish (approx. 30x20 cm)
  • Masher or ricer
  • Wooden spoon / spatula
  • Chopping board & knife

Ingredients
  

For the Filling

  • 2 tbsp olive oil
  • 2 small onions finely chopped
  • 1 large carrot diced
  • ¼ celeriac diced
  • 1 courgette diced
  • 6 chestnut mushrooms chopped
  • 2 garlic cloves minced
  • 300 g vegan mince
  • 50 ml white wine optional
  • ½ can chopped tomatoes
  • 300 ml vegetable stock
  • 1 tsp vegan Worcestershire sauce or soy sauce
  • 75 g frozen peas
  • 2 tbsp plain flour
  • Fresh parsley chopped
  • Salt & pepper to taste

For the Mashed Potato Topping

  • 1 kg Maris Piper potatoes peeled and chopped
  • 50 g vegan butter
  • 50 ml unsweetened plant-based milk
  • 2 tbsp olive oil for creaminess
  • Salt to taste
  • vegan cheese optional to grate on top

Instructions
 

Make the mashed potatoes:

  • Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain and mash with vegan butter, plant milk, and olive oil. Adjust salt to taste. Set aside.

Sauté the vegetables:

  • Heat olive oil in a large pan. Add onions, garlic, carrot, celeriac, and courgette. Cook for 5–6 minutes until softened.
  • Add mushrooms and cook another 3–4 minutes.
    adding the mushrooms to the sauce

Build the filling:

  • Stir in the browned vegan mince and season with salt and pepper. Add white wine (if using) and let it bubble for a minute. Then add chopped tomatoes, stock, and vegan Worcestershire sauce.
    adding the worcestershire sauce

Thicken and finish:

  • Stir in the frozen peas and flour at the same time. Cook for another 5–7 minutes, stirring often, until the mixture thickens. Finish with fresh parsley.

Assemble the pie:

  • Preheat oven to 200°C (fan). Spoon the filling into a baking dish. Top with the mashed potatoes and spread evenly.
    adding the vegan meat sauce to oven proof dishes
  • Top with the mashed potatoes and spread evenly. Score the surface with a fork and grate some vegan cheese if desired.

Bake:

  • Bake for 25–30 minutes, until the top is golden and crisping at the edges. Let it rest 10 minutes before serving and add fresh parsley.

Notes

This recipe is ideal for Orthodox Lent, when meals are traditionally vegan or dairy-free.
You can swap lentils with vegan mince or chopped walnuts for a different texture.
For extra richness, drizzle a bit of olive oil on top of the mash before baking.
The filling can be made in advance and stored in the fridge for up to 2 days.
The pie also freezes well — bake directly from frozen, adding 10 minutes to the cooking time.
Keyword Full meal, Vegan, Vegetarian