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Vegan Country Cottage Pie

Vegan Country Cottage Pie


  • 360g pack VBites minced Beeph
  • 1 tbsp olive oil
  • Few thyme sprigs
  • 125ml of red wine
  • 1 Medium brown onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 medium stick, finely chopped celery
  • 100g frozen peas
  • 1 garlic clove crushed
  • 1tbsp Vegan horseradish sauce
  • 2 tbsp tomato purée
  • 1 large splash of Hendersons Relish or dark soy
  • 350ml marmite based stock
  • 750g Piper potatoes, peeled and cut into chunks
  • 750g sweet potatoes, peeled and cut into chunks
  • 60g dairy-free butter
  • 3 tbsp plant-based milk
  • Salt and freshly ground pepper
  • 200g Cheddar style Cheezly
  • 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water


  1. Boil the sweet and piper potatoes until tender, drain and mash with a tbsp of Vegan Horseradish Sauce, 150g of Cheddar style Cheezly, 60g dairy-free butter and 4 tbsp plant-based milk. Season with salt and freshly ground pepper then set to one side.
  2. Heat 1 tbsp olive oil in a medium-sized pan over medium heat then soften the chopped onion, celery and carrots for a few minutes.
  3. Add the garlic, and the red wine and reduce until all the alcohol has evaporated.

  4. Add the garlic, thyme and VBites Beeph, and warm through the pre-cooked mince for 5 minutes, stirring frequently. Season to taste with salt and freshly ground pepper.

  5. Add the tomato purée and a large splash of Henderson’s relish sauce (or dark soy sauce), then fry for a few minutes.

  6. Pour over 400ml Marmite stock, bring to a simmer, then cover and cook for 15 mins, uncovering halfway. Add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened.
  7. Place the mince into an oven proof dish and top with the mash and a sprinkle of Cheddar Cheezly.

  8. Drizzle lightly with oil and bake in a preheated oven (180C/fan), Bake for 30 minutes until the top is starting to crisp and the mince is bubbling through at the edges. 

  9. Leave to stand for 5 minutes before serving with seasonal greens or peas.