Mains Recipes

Vivera & Guinness Cottage Pie with Basil Mash

Beautiful vegan Cottage Pie using plant based mince, Guinness and topped with a basil mash.

We used Vivera Mince for this recipe because we love it and it can be found at most major supermarkets, but any mince should do the trick.

The Guinness makes the whole thing so much darker, richer and better tasting.

You might not have used it before in this setting, but fresh basil leaves in the mash on top of the dish really lightens the whole thing and gives it such a lovely fragrant flavour. You’ll never go back to normal mash again.

Vivera & Guinness Cottage Pie with Basil Mash

Vivera & Guinness Cottage Pie with Basil Mash Beautiful vegan Cottage Pie using plant based mince, Guinness and topped with a basil mash. We used Vivera Mince for this recipe because we love it and it can be found at most major supermarkets, but any mince should do the trick. The Guinness makes the whole thing so much... Print This
Serves: 4 People Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 4.3/5
( 3 voted )

Ingredients

  • For The Filling
  • One Tbsp Oil
  • One Packet Vivera Veggie Mince
  • One Onion (Chopped)
  • Half Tbsp Minced Garlic
  • One Punnet Mushrooms (Chopped into small chunks)
  • Two Tbsp Cornflour
  • One Stock Cube (Mixed to a paste with a drop of hot water)
  • One Tbsp Tomato Puree
  • One Can Plum Tomatoes
  • One Can Guinness 440ml
  • Two Tbsp Vegan Worcester Sauce
  • Two Tbsp Balsamic Vinegar
  • One Tbsp Thyme
  • One Carrot (Chopped into small pieces)
  • One Cup Frozen Peas
  • For The Mash Topping
  • 700g Potatoes
  • Three Tbsp Vegan Butter
  • Three Tbsp Plant Milk
  • A Handful of Basil finely chopped

Instructions

For The Mash

  1. Peel, chop & wash the potatoes. Place them in a pan with boiling water and boil for ten minutes or until cooked and you can poke your knife through.
  2. Once cooked, drain the water and mash until smooth (It’s important to get all the lumps out at this stage)
  3. Add the butter, milk and salt and mash it through until evenly combined.
  4. Finally, stir through the finely chopped basil and set to the side for later.

For The Filling

    1. Pour a drop of oil in a pan, add the chopped onions and cook on a medium heat for a minute.
    2. Add the minced garlic and mushrooms and sautee them all together.
    3. When cooked, add the Vivera Veggie Mince and stir through to brown slightly.
    4. Sprinkle the cornflour on top and mix.
    5. Add the tomato puree, stock, worcesters, balsamic vinegar, thyme and plum tomatoes and mix using the back of your spoon to squash out the tomato pieces.
    6. Pour one can of Guinness into the pan, add the carrots and stir.
    7. Simmer on a low to medium heat for about 40 minutes making sure you stir the mix regularly to stop it from sticking to the bottom of the pan.
    8. (Preheat your oven to Gas Mark 6, 200C)
    9. Once the liquid content has reduced to a thick gravy, stir through the peas
    10. Pour into your oven-safe dish and use the back of your spoon to flatten ready for your potato layer.
    11. Give the potatoes one last mix and start adding it to the top of the pie. Don’t worry about smoothing it out until all the potato has been added.
    12. Using the back of a fork, lightly even the potato to create an even surface. You can create a lined pattern on top with the fork to add some texture.
    13. Place in the oven for 20 minutes.
    14. Serve with steamed vegetables.

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