Rustic Cottage Pie Recipe

Rustic Cottage Pie Recipe

Ingredients

Makes 4 to 6 servings

• 4 Yukon Gold potatoes, peeled and cut into 1-inch dice
• 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 ounces seitan finely chopped
• 1 1/2 cups Mushroom Sauce
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 teaspoon dried savory
• 1/2 teaspoon dried thyme

Method

1. In a saucepan of boiling salted water, cook the potatoes until tender, 15 to 20 minutes
2. Drain well and return to the pot
3. Add the margarine, soy milk and salt and pepper to taste
4. Coarsely mash with a potato masher and set aside
5. Preheat the oven to 350°F
6. In a large skillet, heat the oil over medium heat
7. Add the onion, carrot and celery
8. Cover and cook until tender, about 10 minutes
9. Transfer the vegetables to a 9 x 13-inch baking pan
10. Stir in the seitan, mushroom sauce, peas, corn, savory and thyme
11. Season with salt and pepper to taste and spread the mixture evenly in the baking pan
12. Top with the mashed potatoes, spreading to the edges of the baking pan
13. Bake until the potatoes are browned and the filling is bubbly, about 45 minutes
14. Serve immediately

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