Vegetarian Cottage Pie

Good morning everyone! I hope you’ve all had a good week.

I went to the doctors yesterday to get my leg checked as it’s been over a month since the incident happened, and it’s still not any better, the doctor I saw (who was really kind to me and easy to talk to) wants me to have an x-ray to check the bone in my shin area as I screamed in pain when she pressed down on it, so I will be going to the hospital today to have the x-ray done. Hopefully, I will have some answers by next week.

As it’s getting colder here in England and fall season is approaching, it means that more heartwarming meals will be served for dinner around the country (possibly even the world) so one of my favourite meals of all time growing up especially when the weather was really bad, and still is a favourite of mine now is a Yummy Cottage Pie. I love how all the ingredients mix together to give off this amazing taste that leaves your tastebuds dancing! And I loved helping my mum make it, as it gave us some quality time together whilst my dad and sister were at work. If you want to give it a go and make it up, here’s the recipe…

Vegetarian Cottage Pie

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For the topping:

  • 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces
  • 300g/10½oz parsnips, peeled, cut into pieces
  • knob of butter
  • splash milk
  • salt and freshly ground black pepper

For the filling:

  • 1 tbsp rapeseed oil
  • 1 onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed to a paste with the edge of a knife
  • 1 large carrot, peeled, finely chopped
  • 1 leek, trimmed, thinly sliced
  • 2 tsp chopped fresh thyme leaves
  • 300g/10½oz vegetarian mince, fresh or frozen
  • 400g/14oz can cannellini beans, drained and rinsed
  • 400g/14oz can chopped tomatoes
  • 1 tbsp tomato purée
  • sugar, to taste
  • salt and freshly ground black pepper
  • steamed green vegetables, to serve


  1. Preheat the oven to 190C/170C Fan/Gas 5.

Image result for gas mark 5

2. To make the topping, place the potatoes and parsnips into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well.

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3. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside.

Image result for mashing potatoes

4. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden brown.

Image result for finely chopped onion

5. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.

Image result for cannellini beans chopped tomatoes sauce

6. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip mixture over the filling in a smooth, even layer.

Image result for cottage pie

7. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables.


I hope you enjoy it ☺

See you next week.

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