Last week I had one of the best vegan cottage pies ever! It was based on a recipe by former Kensington Palace chef Darren McGrady. I figured if it was good enough for the Queen, it was good enough for my family. Because of our resident vegan, making it with beef or lamb was out. However, making standard vegan substitutions resulted in a delicious, creamy pie. This definitely goes into the “make again” binder.
This dish has been traced back to the late 1700s. It was originally made by the poor (hence the name “cottage” pie) in England and Ireland. Whether made with beef, mutton, lamb or soy, it is a delicious, humble dish that is well appreciated in our house.
Vegan Cottage Pie
- 2 T vegetable oil
- 1 large onion, diced
- 1 1/2 pounds (2 12 oz. pkgs.) Smart Ground Original flavor veggie protein crumbles
- 1/3 cup all-purpose flour (I used whole wheat pastry flour)
- 1 1/2 tsp. dried thyme
- 2 cups water
- 1 heaping T Vogue Vege Base OR 2 veggie bouillion cubes
- 2 T Braggs liquid aminos or soy sauce
- 1 cup frozen peas
- 2 1/4 pounds red potatoes, peeled and chopped into 1″ pieces
- 1/8 tsp. grated nutmeg
- 1/4 cup Mimicreme or other heavy cream substitute
- 1 egg yolk substitute (1 1/2 tsp. EnerG egg replacer mixed with 1 T water)
- 4 T Earth Balance non-hydrogenated margarine
- 1 1/2 tsp. salt, approx.
- 1/8 tsp. white pepper, approx.
- 1 cup shredded Daiya cheese, cheddar flavor
- Heat oil in a large saucepan and saute onion, 5 to 6 minutes, until soft and translucent.
- Crumble Smart Ground into pan with onion and saute for about 2 minutes. Add flour and thyme and saute for a minute. Add water, Vogue Vege Base, and liquid aminos and mix well.
- Reduce heat; simmer 5 minutes until sauce is thickened. Add frozen peas and mix well. Pour into 9×13 deep earthenware baking dish. Alternately, you can use an 11″ round.
- Preheat oven to 350F. Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil. Lower heat and simmer until tender, 15 – 25 minutes. Drain potatoes and mash (I dumped them into my KitchenAid stand mixer with the whisk attachment). Cut the margarine into tablespoon-sized pieces and mix into the hot mashed potatoes. Combine nutmeg, Mimicreme and egg yolk substitute and mix into potatoes. Salt and pepper to taste (I doubled the white pepper). Pipe potatoes over mixture in baking dish with a pastry bag.
- Sprinkle the whole pie with Daiya cheese and bake until potatoes are golden brown, 30 to 35 minutes. Serve warm.
NOTE: This would be wonderful made in individual sized ramekins, sprinkled with fresh chopped herbs.
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