Everyone has their own version of their favourite pie filled with mince and veggies.

This pie comes in many shapes and forms, and the good thing is you can fill it with any vegetable you have left in your fridge. And you can use your leftover potatoes in any way you like — mashed or in slices.

I have made many variations on this pie already: filled with cauliflower or broccoli and mince, adding bechamel (white sauce), slices of potatoes instead of mash, and adding a crunchy layer of cheese on top. It all works. Feel free to make your own version but be sure to use plant-based mince and plant-based milk for your mash.

The reason for choosing the version below is because it is a quick version of the beloved pie, adapted from a basic recipe as found in the magazine of the Dutch supermarket Jumbo.

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Cottage pie

20 minutes preparation + 20 minutes cooking (in the oven) — serves 2 to 3

• 1 pack of Vivera plant-based mince (or any other plant-based mince)
• 2 leeks
• 200grams petit pois or peas (frozen)
• 750grams potatoes
• 200ml soya milk
• Salt and pepper
• Ground paprika spices
• Oil

1. Preheat the oven to 200 degrees.
2. Bring a large pot of water to a boil. Add a pinch of salt.
3. Peel the potatoes and cut into equal pieces.
4. Boil the potatoes for 10-12 minutes.

5. Wash the leek and cut into thin rings.
6. Heat some oil in a pan and once hot, add the leek. Fry the leek for 8-10 minutes or until it softens.
7. Add the petit pois or peas to the leek. Fry for another 3 minutes or until the peas are defrosted.
8. Season the Vivera mince with half a tablespoon of pepper.
9. Add the Vivera mince to the vegetable mix and heat through for another 2-3 minutes.
10. Season the vegetable and mince mix with a teaspoon of salt, half a tablespoon of pepper, and one tablespoon of ground paprika spices (add more or less of each to taste). Heat through for another minute.

11. Drain the potatoes.
12. Add the soya milk to the potatoes and mash into a puree. Season with salt and some peper.
13. Grease an oven dish. Spread out half of the potato mash on the bottom. Add the vegetable and mince mixture on top, cover with the remaining potato mash.
14. Heat in the oven for 15-20 minutes. Note: depending on the strength of your oven, you may want to move the oven dish higher into the oven for the last 10 minutes so the potatoes get a slightly crispier layer.

Enjoy your meal!

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Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!