Root Veggies Cottage Pie - Vegan 

Like Autumn in a bowl, this seasonal take on a comfort-food classic champions proudly British root vegetables. The twist? A pumpkin and potato mixed topping. A touch of sweet balanced by the full-on flavour of Colman’s Cottage Pie seasoning mix – who could resist seconds? 

  • 4 Minutes 
  • 10 Minutes 
  • 55 Minutes


  • 1 sachet Colman's Cottage Pie mix
  • 1 leek
  • 1 carrot
  • 1 celery stick
  • 2 garlic cloves
  • 1 tin kidney beans
  • 1 tin cannellini beans
  • 1 tin black-eyed beans
  • 2 tins chopped tomatoes
  • 1 spring rosemary
  • 200 ml water
  • salt to taste
  • pepper to taste

For the potato layer:

  • 3 large potato peeled and chopped
  • 1/2 pumpkin peeled and chopped
  • 1 small celeriac peeled and chopped
  • Dash of almond milk


  1. Chop all the veggies in small pieces. Add the leek,garlic, celery and carrot to a large pan and fry for 5 minutes.

  2. Add in the Colman's Cottage Pie seasoning pack and the rosemary, stir everything together and cook for another few minutes.

  3. Add in all the beans and the tinned tomatoes. Add the water and mix again. Cover with the lid and cook on a simmer for 25-30 minutes.

  4. In the meantime boil the potatoes, pumpkin and celeriac until soft. Drain and water put them back in the pan with a dash of almond milk, with a potato masher mash them down until smooth.

  5. Layer the bean filling into a baking dish. Spreads the mash on top, bake in the oven for 25-30 minutes, until crispy on top.