Cheesy Chicken Cottage Pie

Hello Beans

Today I have a yummy recipe for you. This was a little concoction I made randomly one evening to use up some Veg. I really like the combination of tomatoes, cheese, and chicken. 24819163_10155968965813829_1944628584_o


4 Small-Medium White Potatoes
3 Carrots
1 Large Cauliflower
1 Tin of Chopped Tomatoes
1/2 a bag of Linda McCartney chicken pieces or alternative
1 Large Onion
1 Yellow Bell Pepper
70g Mushrooms
3 Cloves of Garlic
2 tbsp Tomato Puree
1tbsp Paprika
3 tbsp Nooch (nutritional yeast)
70g Vegan Cheese (I used violife mozzarella specific for pizza)
1 Vegetable stock cube

For the mash topping
1 Medium Turnip
3/4 Small-Medium Sweet Potatoes
1 good tbsp of Vegan Butter
30g vegan cheese for the mash
Salt and Pepper
Sprinkle with herbs – I used Italian

Method (Serves 4-6)

Chop all of your dry ingredients into small size. Fry in a large pan for 10 mins with some water or oil of your choice.

Add the tomato puree. Mix. Then add your tinned tomatoes. Mix again.

Add your stock cube mixed with hot water. Just enough to cover all the ingredients.

Leave to simmer for 30mins to an hour on a medium heat. Leave the lid off for the last 10 mins, add your cheese, herbs, and nooch at this stage.


At the same time, cook your potatoes and turnip for the mash topping. Once soft (30 minutes) mash them with your other ingredients and butter.

Heat your oven to 200° Fan or 210°  Normal. Add your mix and your mash on top. Level it out with a fork. Top with some more cheese and herbs (optional)

Cook for 45mins-1 hour or until golden and crispy on top.



We serve ours with a topping of Bisto Gravy (the original red tub is Vegan).

Enjoy Beans!