Simple store cupboard ingredients and a quick and easy method, this meat-free pie recipe is full of flavour and packed with goodness. I always try to make sure my vegetarian recipes are perfect for the whole family to enjoy, so that meat eaters, vegetarians, or those who simply want to cut back on eating meat can come together around the table. That means plenty of texture, flavour and satisfaction, and this Vegetarian Cottage Pie (or Vegetarian Shepherd’s Pie if you prefer!) dishes that up by the bucketload. Quite simply, it’s hearty, comforting and utterly delicious. It’s also packed with vegetables and goodness, and a secret ingredient of Marmite. Yes, that’s right… MARMITE! Even if you’re usually a Marmite hater, here it adds a rich savoury depth of flavour that usually comes from meat. Please do try it!
Why you’ll love this easy Cottage Pie recipe
⭐️ Hearty, rich and comforting ⭐️ Simple, inexpensive ingredients ⭐️ Easy and full of goodness So why are we calling this one Vegetarian Cottage Pie rather than a Vegetarian Shepherd’s Pie? I’m really not quite sure – maybe it’s more cottagey than shepherdy?! Either way, the veggies and lentil filling really are a wonderful meat alternative for this dish.
Vegetarian Cottage Pie/Shepherd’s Pie Ingredients notes
Onion and garlic – You can use fresh or frozen, pre-chopped for this Chestnut mushrooms – I find Chestnut have more flavour than white mushrooms Henderson’s Relish – Or Worcestershire sauce For the topping – White potatoes, butter, salt and pepper
Vegetarian Moussaka
Cheesy Vegetarian Pie {with Puff Pastry}
Easy Fish Pie {with Crunchy Cheese Topping}
Make ahead for the fridge Cook up to step 5 in the recipe below and you can keep this recipe in the fridge for 2 days. Then bake as normal. Make ahead for the freezer Once your pie is assembled (step 5 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal (step 6). It may take a little longer than normal to bake, as always, check it is piping hot inside before serving. Technically, it can also be cooked from frozen – cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much. Cooked leftovers You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. You can also freeze cooked leftovers. Defrost thoroughly before reheating. To make life easier, use a ricer-style potato masher to get your mash just right. I think this one is brilliant and makes it so much easier. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
