Cottage Pie, Vegan
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 185.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 537.9 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.3 g
- Protein: 11.6 g
View full nutritional breakdown of Cottage Pie, Vegan calories by ingredient
Introduction
Delicious and hearty, chock full of fiber and vitamins, this pie is wonderful for cold weather days and pot lucks too! Your meat-eating friends will love it! Delicious and hearty, chock full of fiber and vitamins, this pie is wonderful for cold weather days and pot lucks too! Your meat-eating friends will love it!Number of Servings: 12
Ingredients
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• 3 pounds new potatoes (about 30)
• kosher salt and black pepper
• 1 cup unsweetened soy milk
• 1 pound frozen pearl onions, thawed (1 bag) -or- 2 onions, diced
• 1 bag Boca Meatless Ground Crumbles, or other brand veggie burger crumbles
• 6 oz can tomato paste
• 1 tablespoon vegan Worcestershire sauce
• 1/4 cup unbleached all-purpose flour, or whole wheat pastry flour
• 2 cups low-sodium vegetable broth
• 1 medium butternut squash (about 2 pounds), peeled and cut into 3/4-inch pieces
• 1 cups frozen peas (I used 2 cups)
• 8 oz crimini (baby portabella) mushrooms, quartered (optional)
Tips
If you are avoiding soy you can use low-sodium vegetable broth to mash the potatoes. I put 1/4 teaspoon white pepper in the potatoes to give them more zip. You could use carrots instead of butternut squash, or substitute another winter squash, such as acorn, delicata or hubbard.
Directions
1. Heat oven to 350° F. Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return the potatoes to the pot; add the soy milk, ½ teaspoon salt, and ¼ teaspoon pepper and mash.
2. Meanwhile, heat water or veggie broth, in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl. May need to add small amounts of broth or water until done to prevent burning.
3. Heat veggie crumbles in the dutch oven with ¼ teaspoon pepper and cook, breaking up with a spoon, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas, onions and mushrooms and bring to a simmer.
4. Transfer the mixture to a 9-by-13-inch or 3-quart baking dish and top with the potatoes.
5. Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.
Serving Size: 12 portions, more if served pot luck style
Number of Servings: 12
Recipe submitted by SparkPeople user PAMELA7762.
2. Meanwhile, heat water or veggie broth, in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl. May need to add small amounts of broth or water until done to prevent burning.
3. Heat veggie crumbles in the dutch oven with ¼ teaspoon pepper and cook, breaking up with a spoon, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas, onions and mushrooms and bring to a simmer.
4. Transfer the mixture to a 9-by-13-inch or 3-quart baking dish and top with the potatoes.
5. Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.
Serving Size: 12 portions, more if served pot luck style
Number of Servings: 12
Recipe submitted by SparkPeople user PAMELA7762.