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Vegan cottage pie

Try this vegan cottage pie for a great dose of veg and flavour, and without any meat in sight.

Serves 8 Total Time 1hr 15 mins


  • 1 pack Meatless Farm Meat Free Mince
  • 200g frozen corn
  • 200g frozen diced carrots
  • 200g frozen peas
  • 4 tbsp flour
  • 950ml vegetable broth
  • 2 tbsp dried rosemary
  • 2 tbsp dried oregano
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 10 garlic cloves
  • 1 large white onion, chopped
  • Salt, to taste
  • 5 large potatoes, peeled and chopped
  • 1 cup vegan cream
  • 2 tbsp onion garlic salt
  • 1 tbsp ground pepper
  • 1/2 cup vegan cheese
  • 1 stick vegan butter


  1. In a large pot, boil some water and add the potatoes. Boil until soft.
  2. Drain the potatoes, mash with a masher and add the softened butter, soured cream, salt, pepper, onion garlic salt and vegan cheese. Set aside.
  3. In a wok, add a splash of oil and then sauté the onions on a medium to high heat until they become translucent.
  4. Add the chopped garlic and sauté for a further 2 minutes. Then add the Meatless Farm Meat-Free Mince and sauté for another 3–5 minutes.
  5. Add the peas, carrots and corn and continue mixing. Add the tomato paste, flour and stock and simmer until most of the liquid has evaporated.
  6. Take a large pie dish and add the mince mixture, then flatten. Spoon the mashed potatoes over the top.
  7. Cover with foil and bake in a preheated oven at 190°C for 45–50 minutes.
  8. When cooked, remove from the oven and finish off under the grill for another 5 minutes, or until golden brown.

Shop ‘The Meatless Farm Co.’ range here

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