Root Veggies Cottage Pie - Vegan

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?

Prep time:

10 min

Cook time:

55 min

Ingredients (Serves 4)

  • 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


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

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

  • 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.

  • 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.

  • 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.

Suitable for freezing.


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