Vegan Cottage Pie Lasagne

Cottage Pie Lasagne – a delicious fusion of two of the UK’s favourite comfort foods.

Done in 1 hour

Serves 6

Dish by Mia Jacobs

Ingredients

For the mushroom and lentil ragù

1 tbspolive oil

1large white onion, diced

1leek, diced

1 celery, finely diced

2carrots, finely peeled and diced

250gchestnut mushrooms

3-4cloves garlic, finely diced

7sun dried tomatoes, chopped

1 tbsptomato puree

1/2 tsp fresh thyme

2sprigs rosemary, leaves finely chopped

1 tinbrown lentils, rinsed and drained

100mlred wine

1 tbspsoy sauce

1 tbspbalsamic vinegar

2 dried bay leaves

400mlvegan beef stock

For the béchamel

2 tbspvegan butter

2 tbspplain flour

300mloat milk

1 tspdijon mustard

To assemble

2large potatoes, peeled

250gvegan cheddar

Cottage pie and lasagne are so nostalgic and I crave them every time autumn arrives and the dark evenings roll in. If you love rich a ragù, potatoes, cheese and creamy sauces, you're going to absolutely love this!! It's the perfect meal prep meal too.

Method

Start off by heating the olive oil in a large saucepan. Add the onion, carrot and celery. Cook with a pinch of salt to soften, about 5 minutes. Once softened, remove and add the mushrooms to the hot frying pan (without any oil). Allow them to release any moisture until they start to brown. Add a splash more oil and fry for a minute or so until they turn golden brown.

Add the veggies back into the pan with the mushrooms, along with the garlic, sun dried tomatoes, tomato purée and chopped herbs. Fry for another minute until everything is coated and the tomato purée caramelises slightly. Add in the rinsed lentils and stir everything together.

Deglaze the pan with the red wine, and cook off until the harsh alcohol smell has evaporated. Then add the soy sauce, balsamic vinegar and stock. Throw in the bay leaves, stir and cover. Simmer for about 25 minutes. Preheat the oven to 200 degrees/180 fan.

Melt the butter in a frying pan then add the plain flour. Whisk together and cook for about 30 seconds until the colour deepens. Slowly add the oat milk, whisking as you do. Once all the milk has been added, gently cook the béchamel for a minute - it will continue to thicken as it cooks. Season with the mustard, and some salt and pepper to taste.

Grab a oven proof dish and prepare to assemble the pie/lasagne. Start with a base of the ragu, spoon some into the bottom of the dish, followed by a generous amount of the creamy béchamel then the thinly sliced potatoes. Repeat the process, adding some cheese in between on top of the béchamel between the layers. Finish by topping the whole thing with more béchamel and plenty of cheese. Cover with foil and bake for about an hour, until the potatoes have softened.

Remove the foil after an hour and continue to cook for another 20 minutes until all the cheese has melted and is bubbling. Serve immediately.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.