Meatless mince farmhouse pie with vegetables and mashed potato

Vegetarian Cottage Pie

Serves 8
75 mins

A family favourite, loaded with vegetables. Serve with steamed kale for an extra healthy kick!


  • 1 pack Meatless Farm Meat Free Ground
  • 1.5 cups frozen corn
  • 1.5 cups frozen diced carrots
  • 1.5 cups frozen peas
  • 4 tbsp flour
  • 4 cups vegetable broth
  • 2 tbsp dried rosemary
  • 2 tbsp dried oregano
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 10 cloves garlic
  • 1 large white onion, chopped
  • Salt to taste
  • 5 large potatoes, peeled & chopped
  • 1 cup soured cream
  • 2 tbsp onion garlic salt
  • 1 tbsp ground pepper
  • 1/2 cup Parmesan
  • 1 stick butter


  1. In a large pot, boil some water and add the potatoes to it. Boil until soft.
  2. Drain the potatoes, mash with a masher and add the softened butter, soured cream, salt, pepper, onion garlic salt and Parmesan cheese. Set aside.
  3. In a wok, add a splash of oil and then saute the onions on a medium to high heat until they become translucent.
  4. Add the chopped garlic and saute for a further 2 mins. Add the Meatless Farm Meat Free Ground and saute for another 3-5 mins.
  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 ground mixture, then flatten. Spoon the mashed potatoes over the top.
  7. Bake, covered, in a pre-heated oven at 190C for 45 to 50 mins. When cooked, remove from the oven and finish off under the grill for 5 mins, or until golden brown.

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