Vegan Protein Cottage Pie

Here's another winter warmer for your recipe collection. You can't go wrong with Cottage Pie and this one is extra special as it's not only vegan, but packed with extra protein! The perfect dinner for a cold winter evening.

METHOD:

Preheat the oven to 200°C/400°F/gas 6.

Peel and chop the sweet potatoes and carrots into roughly 2-3cm chunks. Place the vegetables into a large pan with cold water and add salt – bring to a boil, then simmer until tender.

Drain the water thoroughly, add extra salt & pepper for seasoning and mash until smooth – set aside while you prepare the rest of the cottage pie.

Bring a medium-size pan over a medium heat with the olive oil. Add the finely slice onion and crush garlic and lightly fry until golden.

Add the sliced mushrooms, lentils, salt, pepper and water and allow time to cook for a further 10 minutes.

Add the parley and Neat vegan blend, stir to combine all of the ingredients together and allow it to cook for a further 5 minutes.

Transfer the ingredients to a baking tray and spread the mash over the top of the filling and scuff it up with the back of a spoon. Sprinkle the top of the mash potato with ground almonds and place in the hot oven for 10-15 minutes.

This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.