Thursday, January 21, 2010

Irish Cottage Pie


Cottage Pie


  • 400 grams minced soy protein
  • 4 carrots
  • 3 tomatoes
  • 1 leek
  • ¼ red, green, yellow bell peppers
  • 4 ounce mushrooms
  • 1 celery stalk, sliced thinly
  • 3 bay leaves (optional, minced)
  • ½ teaspoon chili flakes
  • Mixed herbs
  • 2 teaspoons Parsley, minced
  • 2 teaspoon vegan bouillon
  • 1 teaspoon vegan gravy mix in 400 milliliters water
  • Soy sauce
  • Black pepper
  • Sea salt
  • Grated nutmeg
  • Olive oil


  • 8 medium potatoes, peeled.
  • Vegan butter
  • Salt
  • Pepper
  • Soy milk

Garnish (optional)

  • Chives
  • Parsley
  • Green salad
  • Grated carrot with vegan French dressing and sesame seeds


Cottage Pie


  1. Put on the oven to start at 180 degree.
  2. Heat the oil and add in some olive oil.
  3. When oil is hot enough, add in the carrots, leeks, bell peppers, tomatoes, mushrooms, celery. Stir all that together.
  4. Add chili flakes, mixed herb, parsley. Mix them well.
  5. Add veggie mince, mix that around well. Then add stock.
  6. Cover with lid, let simmer for 10 minutes.
  7. Add more water if needed.
  8. Add a little soy sauce, black and white pepper, and some sea salt. Give it a good stir.
  9. Add nutmeg.Stir it around again.Turn off the stove.


  1. Boil potatoes, add a little salt.When it’s cooked, drain off the potatoes.
  2. Add a little vegan butter and a little soy milk, and mash it well.


  1. Put fillings into the pan, and topped it with mashed potatoes.
  2. Put in the oven for about 30 minutes.

Put pie on the plate, place some fresh chives, fresh parsley, fresh green salad, grated carrot drizzled with some vegan French dressing and some sesame seeds aside.