Soya Main Vegetarian

Veggie Cottage pie

  • 0 mins
Veggie Cottage pie

Delicious served with green vegetables and freezes well.


Delicious served with green vegetables and freezes well.

Serves 6

  • For the Mash
  • 900g white or red potatoes, peeled, cut into 5cm size cubes
  • 4-6tbsp Alpro Soya Original alternative to milk
  • 15g (3tbsp) coriander, chopped (optional)
  • 1 tbsp vegetable oil or 25g hard margarine
  • For the filling
  • 2 tbsp vegetable oil / mild olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 300g carrots, peeled & cut into 1cm dice
  • 1 stock cube dissolved in 300ml boiling water
  • 500ml carton tomato passata or 400g canned tomatoes
  • 2 tbsp. Worcestershire sauce
  • 380g carton cooked Kidney beans, drained & rinsed
  • 500g fresh or frozen soya mince
  • Seasoning


  • Step 1

    For the mash Cook the prepared potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro Original, coriander and seasoning. Cover with a lid and put to one side.

  • Step 2

    To make the filling: Heat the oil in a medium size pan and cook the onion, garlic and carrots over a medium heat for 15 mins. Stir frequently to prevent sticking.

  • Step 3

    Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.

  • Step 4

    Season to taste then pour into a 31 x 24 cm ovenproof dish.

  • Step 5

    Pre heat the grill on a medium – hot setting.

  • Step 6

    Pile the mash on top of the pie and drizzle with the oil or ‘dot’ with margarine and grill until the top is golden brown.

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