Vegan Beef Cottage Pie
This Vegan Beef Cottage Pie is a plant-based twist on a timeless classic, offering rich, hearty flavors that everyone will love. Featuring creamy mashed potatoes whipped with almond milk and vegan butter, layered over a savory filling of vegan ground beef, tomato paste, and fresh vegetables like carrots, celery, and peas, this dish is comfort food at its finest. Seasoned with aromatic rosemary and thyme, and thickened with a cornstarch slurry for the perfect texture, it’s baked to golden perfection for a crispy, satisfying top. Ready in just over an hour, this dairy-free and meat-free recipe is a simple yet impressive meal that’s ideal for family dinners or special occasions. Indulge in this wholesome, vegan nostalgia while keeping it cruelty-free!
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Recipe Information
Ingredients
- 6 medium potatoes
- 0.5 cup unsweetened almond milk
- 2 tablespoons vegan butter
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 12 ounces vegan ground beef
- 2 tablespoons tomato paste
- 1.5 cups vegetable broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Peel the potatoes and cut them into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the almond milk, vegan butter, salt, and pepper. Mash until smooth and set aside.
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the vegan ground beef and cook until browned, about 5 minutes. Add the tomato paste and mix well.
Pour in the vegetable broth and bring to a simmer. Add the peas, thyme, and rosemary, stirring to combine.
In a small bowl, mix the cornstarch with water until dissolved. Pour this into the filling mixture and stir until the sauce thickens slightly, about 3 minutes.
Transfer the filling into a large baking dish and spread the mashed potatoes evenly on top.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy.
Let the pie cool slightly before serving. Enjoy your comforting Vegan Beef Cottage Pie!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 42.0 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 658 mg | 51% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6785 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
