Vegan cottage pie recipe
 This vegan cottage pie will really hit the spot when you want something comforting. A drop of soy sauce not only adds an all-important umami flavour to the finished dish, it also brings a rich colour to the mince base. 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks125ml/4fl oz dairy-free milk 1kg/2lb 4oz floury potatoes (such as Maris Piper), peeled and cut into even chunks 125ml/4fl oz dairy-free milk 4 tbsp olive oil1 onion, chopped2 carrots,chopped2 celery sticks, chopped2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme)2 bay leaves1 vegan vegetable stock cube2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper 4 tbsp olive oil 1 onion, chopped 2 carrots,chopped 2 celery sticks, chopped 2 garlic cloves, finely chopped 500g/1lb 2oz frozen vegan mince 3 sprigs fresh thyme (or ½ tsp dried thyme) 2 bay leaves 1 vegan vegetable stock cube 2 tbsp soy sauce 1 tbsp tomato purée salt and freshly ground black pepper Method To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper.Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. To make the topping, place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Drain the potatoes in a sieve and allow to steam dry for a few minutes. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Tip the potatoes back into the pan, add the dairy-free milk and mash with a potato masher until smooth. Season with salt and pepper, to taste. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Meanwhile, to make the base, heat 2 tablespoons of the olive oil in a large, shallow casserole dish (or large high-sided frying pan) over a medium–high heat. Add the onions, carrots and celery, season with salt and pepper and fry for 10 minutes, stirring every couple of minutes until starting to soften and take on some colour. Add the garlic and fry for 2 minutes. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Throw in the vegan mince, thyme leaves and bay leaves, fry for 5 minutes, or until the mince is defrosted and the mix is smelling delicious. Sprinkle over the cornflour and crumble in the vegetable stock cube. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Add the soy sauce, tomato purée and pour in 800ml/1½ pint of just-boiled water from the kettle. Bubble for 5 minutes or until the sauce has thickened. Season with salt and freshly ground black pepper. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Preheat the grill to high. If using a frying pan, transfer the filling to an ovenproof dish. Otherwise, dollop the mashed potato all over the surface of the mince base, then take a fork and gently spread and fluff up the mash to create a nice texture. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately. Drizzle over the olive oil then cook under the hot grill for 2–3 minutes, or until golden and crisp. Serve immediately.