This vegetable pie is my vegan version of a shepherd’s or cottage pie but I felt it only right I changed the name to reflect a meat free version. For me, this is just ultimate comfort food and makes a perfect hearty dinner on cold wintery days!
The potatoes can be boiling at the same time you are preparing the filling and the pie will just be in the oven for the last thirty minutes of cooking time, meaning this recipe is not as time consuming or complicated as it may first appear. You could prepare this in advance and just pop it in the oven to cook whenever you want it if you are short on time, it also freezes and reheats well so it is a good option if you prepare lunches to take into work.
This is a great meal to make to help reduce food waste as you can alter the ingredients depending on what vegetables you have that need using up. I only use one tablespoon of butter in the mashed potatoes to keep it quite stiff so it is easier to top the pie, however, if you prefer it creamier then use more.
I have noted the cook time for my vegetable patch pie to be 30 minutes but ovens do vary so keep an eye on it when it is in the oven to avoid burning.
If you are looking for more recipes that put a gluten free and vegan twist on classic dishes you may also like my Easy Lentil Bolognese recipe or my Mushroom Bourbuignon recipe which you can find here.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x