Easy To Make Fantastic Gluten Free Vegan Cottage Pie.
Tender swede, sweet carrots, and crisp baby corn simmer in a savoury gluten-free gravy, layered beneath velvety mashed potatoes. This vegan cottage pie offers rustic comfort with a twist—earthy, colourful, and satisfying. Each bite blends wholesome vegetables and rich flavour, perfect for cosy evenings or nourishing plant-based gatherings.
Ingredients
Mash
- 2.5 kg Potatoes
- 2 tbsp Dried Rosemary
Veggie Mixture
- 1 large Swede
- 200 g Baby Corn
- 200 g Snap Peas
- 4 Carrots
- 3 Red Peppers
- 1 Large White Onion
- 3 tbsp Tomato Puree
- 400 ml Gluten Free Vegan Stock 4 tbsp of Gluten Free Vegan Stock Granules for 400ml of boiling water
- 2 tbsp Dried Rosemary
- 2 tbsp Dried Sage
- 2 tbsp Dried Parsley
- 1 tbsp Olive Oil
Instructions
- Preheat the oven at 220oC (200oC fan)
- Wash and peel potatoes and let them boil on a medium to high heat for 40 minutes whilst you prepare the rest of the cottage pie.
- Wash, peel and chop the swede into chunks and then let it boil on a low to medium heat for the 40 minutes.
- Wash, peel and chop the white onion, carrots, red peppers, baby corn and snap peas. Add olive oil to a separate boiling pot and let the veggies simmer until golden brown.
- Next, add the tomato puree, rosemary, sage and parsley to the veggies.
- Add the 400ml Vegan Stock to the vegan veggie mixture.
- Now it is time for assembly, place the vegan veggie mixture into an oven dish and then on top add the mash potatoes.
- Place the now assembled cottage pie into the oven for 40-60 minutes
- Enjoy!