Cottage pies with root vegetable mash

Cottage pies with root vegetable mash

Kenko Kitchen
15 mins
Cooking time
50 mins
Elisa Watson

This dish is an absolute winter favourite of mine. It’s comforting, it’s warming and it’s a dish that brings the whole family together on freezing cold nights – and a smile to many cold miserable faces. It’s my take on the classic cottage pie, which is normally made with meat and white potato mash. Though my memories of the classic cottage pie are of it being delicious, I knew there was a way to make it vegan and healthier. This version is packed with vitamins, and meat and white potatoes are nowhere to be seen! It makes the perfect dinner at the end of a long hard day at work, or even post-workout. It will make your insides warm and happy. You can serve the individual pies on their own or with a green salad.



Quantity Ingredient
1 onion, diced
2 garlic cloves, crushed
1 tablespoon plant-based oil
1 carrot, finely chopped
2 celery stalks, diced
salt, to taste
freshly ground black pepper, to taste
400g tinned diced tomatoes
1 bay leaf
1 rosemary sprig
1 thyme sprig, plus extra leaves to garnish
1/2 teaspoon dried marjoram
400g tinned brown lentils, drained and rinsed
or 400g faux minced meat
2 teaspoons Simple hot sauce
or 2 teaspoons tabasco
1 teaspoon balsamic vinegar, or to taste

Root vegetable mash

Quantity Ingredient
1 sweet potato, skin left on
1 parsnip
1/4 head cauliflower
1 small leek, diced
1 garlic clove, crushed
small handful sage leaves
1 tablespoon plant-based oil
freshly ground black pepper
splash soy milk
or splash coconut cream
1 teaspoon maple syrup


  1. For the filling, sauté the onion and garlic in the plant-based oil in a medium saucepan over medium heat until translucent. Add the carrot and celery and season with salt and pepper to taste. Cook the mixture until the vegetables are tender, about 10 minutes. Add the tinned tomatoes, herbs and brown lentils or faux mince. Leave to simmer for 10 minutes until the lentils are tender or the faux mince is warmed through. Add the hot sauce and balsamic vinegar and stir them through. Check the seasoning again.
  2. For the mash, steam the sweet potato and then the parsnip and cauliflower separately, for 15–20 minutes until tender.
  3. In a small frying pan, sauté the leek and garlic with a couple of snipped sage leaves for 2 minutes in the plant-based oil. Season with salt and pepper and allow to cook on low heat for a further 5 minutes. Once the leek is translucent, transfer the leek and sage mixture to a blender with the steamed cauliflower and parsnips. Add a splash of milk and pulse until just mashed.
  4. Preheat the oven to 180°C.
  5. In a separate bowl, roughly mash the sweet potato by hand. Add it to the blender mixture and mix to combine. Season with salt and pepper and add an extra dash of milk if too dry. Add the maple syrup and set aside.
  6. Place the lentil mixture into 5–6 small ramekins or one big dish. Top with the mash mixture and put the extra thyme on the top of each pie.
  7. Bake in the oven for 30 minutes until crisp on top with bubbling sides and then serve.
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