If there’s one thing that says comfort food, it’s this Golden Cottage Pie. I love making this for non-vegan friends… and they love it too! 

Often, I adapt my recipes over time, but this cottage pie has stayed the same. The aroma of this pie baking in the oven is nostalgic to me; good hearty food that reminds me of my Mum’s cooking. It freezes really well too, if you’re not going to eat it all at once. 

To celebrate Meat-Free Week 2015, I’m showing that healthy eating doesn’t have to be expensive. These prices are estimated from Sainsbury’s in March 2015:

4 large baking potatoes- £1
200ml unsweetened soya milk- 8p
3 tbsp good quality olive oil- 9p
Generous pinch of sea salt- 1p
1 tbsp olive oil- 3p
1 onion- 10p 
1 stick of celery- 5p
1 clove of garlic- 2p
1 carrot- 5p 
2 tbsp frozen peas- 5p
100ml red wine- 40p
1 can (300g) green lentils-55p
1 tsp dried rosemary- 4p
1/2 tsp dried thyme- 2p 
1 tsp Marmite- 3p
200ml vegetable stock- 15p 

Total price to serve 4: £2.67
Price per portion: 67p 
Serves 4

4 large baking potatoes, chopped roughly 
200ml unsweetened soya milk 
3 tbsp good quality olive oil, for mashing 
Generous pinch of sea salt
1 tbsp olive oil
1 onion, chopped roughly 
1 stick of celery, finely chopped 
1 clove of garlic, crushed 
1 carrot, roughly chopped 
2 tbsp frozen peas 
100ml red wine (ensure vegan, I used Sainsbury’s House Red) 
1 can (300g) green lentils, drained and rinsed 
1 tsp dried rosemary 
1/2 tsp dried thyme 
1 tsp Marmite
200ml vegetable stock 

1. Bring a large pan of water to the boil and add in the potatoes. Cover and boil for 20-25 minutes until soft. Drain the water thoroughly and mash in the soya milk and olive oil until completely smooth. Season with sea salt. 
2. Pre-heat the oven to 200C/ Gas mark 6 
3. To make the lentil mince, heat the olive oil and onion in a pan over a medium heat in until the onion starts to soften. Add in the celery, garlic, carrot, peas and red wine and cook for 2-3 minutes until the wine starts to reduce. Stir in the lentils, rosemary, thyme, Marmite and vegetable stock, reduce the heat to medium-low and simmer for 10 minutes. 
4. Spoon the lentil mince into a heat-proof dish and even out with a spoon. Smooth over a layer of mashed potatoes. Bake in the oven for 25-30 minutes until the topping is gently crisp and golden. 


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