Monday, 29 February 2016

Vegan Welsh Cottage Pie with Laverbread Mash

You will find many variations of vegetarian and vegan Shepherds Pie here, but I've never featured a Cottage Pie on my blog, not sure why as I have made them many times - perhaps its because it doesn't really look that pretty to photograph.

So what is the difference between a Shepherds Pie and a Cottage Pie.  Traditionally a Shepherd Pie made with minced lamb and Cottage Pie with chunks of beef, but for vegetarians and vegans this is often substituted with minced mushrooms or a mock meat substitute. 
Here is my version of a vegetarian Cottage Pie made with the addition of Welsh leeks which give it a little sweetness and topped with seaweed - Welsh Laverbread mash.  I was prompted to make a Welsh version of Cottage pie when I saw a Scottish twist on a Cottage Pie. 

I am sure you will find a Irish version and with respect, we all know there is no shortage of English variations of the humble Cottage Pie.



For those of you who read my blog will know that I am not that crazy about mash, for me its kinda baby food but I decided to elevate it with the addition of jet green Laverbread and then it was baked int he oven to give it a crisp golden topping, it was rather lush. 
And if your not keen on a mash topping, then thinly slice the potatoes (here I pretentiously call them dragon scales!) , brush the potato slices with the laverbread or sprinkle over some red chilli powder* and bake until golden.

I think this vegan Welsh Cottage Pie was a meal in itself, but if you wish serve it with some greens.  I am sharing this with CookBlogShare hosted by Snap Happy Bakes.; Sunday Fitness and Food Fitness hosted by Marathons and Motivationand Tinned Tomatoes for Meat Free Mondays. and finally Hearth and Soul Hop hosted by April and Swathi.

Vegan Welsh Cottage Pie with Laverbread Mash or Potato 'Dragon Scales' Slices
Serves 6
Ingredients
2 tablespoons oil
1 small onion, minced
2 medium leeks, sliced
3 carrots, peeled and sliced into half moons
250g chestnut mushrooms, sliced
350g -450g  soy mince
600ml vegetable stock
1 tablespoon vegan Worcester Sauce
2 tablespoons tomato paste
2 teaspoons dried parsley
Salt and pepper to taste
For the potato topping - Laverbread Mash or Dragon Scales
Method
In a wide pan, heat the oil and add the onion first, to soften for 10 minutes, then stir in the leeks and garlic and saute for 10 minutes until beginning to soften.
Then stir in the carrots, saute for a few minute before throwing in the mushrooms.
Stir in the veggie mince and stir well to combine with the vegetables.
Then add the Worcester, tomato paste and parsley and stock.
Bring to a boil, then reduce the heat and cook for 30 minutes until the liquid has reduced considerably.
Taste and adjust seasoning if necessary.
For the potatoes
800g potatoes, peeled 
Cook potatoes that have been sliced thickly sliced 
Or cook until really soft and mash with 2 - 4 tablespoons laverbread.
Spoon the Cottage Pie mixture into an ovenproof dish or dishes for individual ones.
Top with potato 'dragon scale' slices or Laverbread mash.
See note*
Bake in preheated oven for 30 - 35 minutes or until golden and bubbling from the sides. 
Serve immediately.  

13 comments:

  1. This sounds wonderful! We just got back from a trip to London (we live in Maine) & my kids loved having cottage pie at the Pubs! I'm excited to try this vegan version. Pinned :-) I would love for you to share it at my Sunday Fitness Food Link-Up at www.marathonsandmotivtion.com

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  2. Thank you so much Angela, lovely to make your acquaintance. You may not be able to find laverbread where you are, so feel free to give that a miss. Just joined at your request, may join in again.

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    1. Thank you for joining in! One of my favorite things about blogging is reading things from people all over the world! Looking forward to trying you recipe.

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    2. Your so welcome and Thank you so much for the warm invitation. I hope you will be able to join in with the #EatYourGreens challenge that I co-host with a fellow blogger. If not, no worries - the invitation is there.

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  3. I love the idea of a vegan Cottage Pie, such a great way to cut back on eating too much meat! The potato scales look so pretty and appealing and I was also interested to learn about Laverbread which I was not familiar with. Thank you so much for sharing with us at the Hearth and Soul Hop. Sharing. Have also followed you on Twitter, Instagram and Pinterest :-)

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    1. Thank you April. I will repay the compliment with twitte too.

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  4. Love the sound of the potato dragon scale slices :-) Delicious! Thanks for sharing #CookBlogShare

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    1. Thanks Hayley, I know a little corny but it grabs peoples attention.

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  5. Looks delicious pie, I haven't tried yet. Thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

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  6. Featuring on this week's hop.

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  7. I love laverbread, definitely giving this a go. My husband is Welsh and hates laverbread, my children and I are English and we love it!x

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    1. Not many people like laverbread, an acquired taste but good to know you like it. Have you seen the Laverbread Scones recipe on my bog, really delicious.

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