Vegan Sweet Potato Cottage Pie

This hearty vegan sweet potato cottage pie is the ultimate Autumn comfort food, perfect for a cosy dinner. Featuring a rich and savoury filling of vegan mince and vegetables and topped with creamy, mashed sweet potatoes, this plant-based twist on a classic cottage pie is one of my favourite wholesome dinner recipes.  It’s also a great batch cooking recipe. Simply double the recipe and make one for now and one to freeze for later! I love making cottage pie with sweet potato, it adds just that little bit of sweetness and when combine with my favourite vegan cheese on top – you can’t beat it.

What you need

• sweet potatoes
• white potatoes
• carrots
• french beans
• olive oil
• onion
• celery
• vegan mince
• vegan stock
• tomato puree
• redcurrant jelly
• red wine vinegar
• cornflour
• nutritional yeast
• vegan butter
• vegan cheese
• parsley

How to make vegan cottage pie

Start by prepping your vegetables. Then place the chopped sweet potatoes, white potatoes and carrots in a pan of salted water and bring to the boil. Reduce to a simmer for about 20 minutes until soft. Drain, remove the carrots, put to one side and leave the potatoes in the colander to steam.

Blanche the beans for 2 minutes in boiling salted water and then drain. Cut the carrots into slices. I do this afterwards mainly because it makes it easier to separate them from the sweet potato.Preheat the oven to 180°C fan/200°C/350°F.

Meanwhile, heat the oil in a large frying pan, and add the onions and celery. Fry for about 5 minutes on a medium heat until softened. Add the vegan mince (I used Linda McCartney) and fry for a few minutes to brown.

Add the tomato puree, redcurrant jelly and balsamic vinegar and cook on a low heat.

Now add the carrots, beans, stock, seasoning and increase the heat. Add half the cornflour mix to thicken the sauce and keep stirring until it comes to the boil. If it’s still not thick enough, add the remainder of the cornflour. Lower the heat and cook for a few minutes more and then add to a gratin dish (10” x 8”l). Spread it out evenly in your dish.Mash the potatoes with a knob of butter, nutritional yeast and season. Add a splash of non-dairy milk if it needs it.

Spread the mash over the vegetables and mince and fluff up with a fork all over (see photo). Now add a good sprinkling of grated cheese over the top. I like to use a microplane so that the vegan cheese melts better.

Bake in the oven for approximately 30 minutes until the top has browned. Remove from the oven, sprinkle over parlsey, and allow to cool for 5 minutes. Serve up and dig in!

Store in an airtight container in the fridge, or cover and place in the freezer if meal prepping!

Fancy more comforting vegan recipes?

• Autumn Goulash with Herby Dumplings
• Butternut Squash and Mushroom Pie
• Roasted Tomato Soup
• Winter Vegetable Puff Pastry Turnover

Did you make this vegan sweet potato cottage pie recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

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Vegan Sweet Potato Mash Cottage Pie

This hearty vegan sweet potato cottage pie is the ultimate Autumn comfort food, perfect for a cosy dinner. Featuring a rich and savoury filling of vegan mince and vegetables and topped with creamy, mashed sweet potatoes, this plant-based twist on a classic cottage pie is one of my favourite wholesome dinner recipes.  It's also a great batch cooking recipe. Simply double the recipe and make one for now and one to freeze for later! I love making cottage pie with sweet potato, it adds just that little bit of sweetness and when combine with my favourite vegan cheese on top - you can't beat it.

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

Cook ModePrevent your screen from going dark

MetricUS Customary

Ingredients

• 2 medium sweet potatoes (peeled and chopped into chunks )
• 2 medium white floury potatoes (chopped into chunks )
• 2 carrots (peeled, and cut in half )
• 200 g French beans (trimmed and cut into 4cm lengths)
• 2 tbsp olive oil
• 1 large onion (chopped)
• 1 stick of celery (sliced )
• 500 g vegan mince (I used Linda McCartney)
• 2 tbsp tomato purée
• 1 tbsp recurrant jelly
• 1 tbsp red wine vinegar (or balsamic vinegar)
• 450 ml vegetable stock
• sea salt & pepper (to taste )
• 1 tbsp cornflour (heaped, slaked in a little water to form a paste )
• 100 g nutritional yeast
• vegan butter (just a little for the potatoes (optional))
• 25 g vegan cheese (grated )
• Parlsey (for sprinkling)

Instructions 

• Place the sweet potatoes, white potatoes and carrots in a pan of salted water and bring to the boil. Reduce to a simmer for about 20 minutes until soft. Drain, remove the carrots, put to one side and leave the sweet potatoes in the colander to steam.
• Blanche the beans for 2 minutes in boiling salted water. Drain. Cut the carrots into slices.
• Preheat the oven to 180°C fan/200°C/350°F.
• Meanwhile, heat the oil in a large frying pan, and add the onions and celery. Fry for about 5 minutes on a medium heat until softened. Add the mince and fry for a few minutes to brown.
• Add the tomato purée, redcurrant jelly and vinegar and combine on a low heat. Then add the carrots, beans and stock, season and increase the heat.
• Next, add half of the cornflour mix to thicken the sauce, stir through, and keep stirring until it comes to the boil. If the mixture still is not thick enough, add the remainder of the cornflour. Lower the heat and cook for a few minutes more.
• Pour into the base of a gratin dish (10” x 8”l), spreading out evenly.
• Mash the potatoes until smooth, and then add a knob of butter, the nutritional yeast and season. Spread the mash evenly over the mince and fluff with a fork all over. Sprinkle the grated cheese over the top (optional).
• Bake in the oven for 30 minutes, or until the top has browned. Remove from the oven, and serve topped with a sprinkling of parsley.

Video

Nutrition

Calories: 406kcalCarbohydrates: 65gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 160mgPotassium: 1.612mgFiber: 15gSugar: 10gVitamin A: 21.52IUVitamin C: 35mgCalcium: 88mgIron: 4mg

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