Gluten-Free Vegetarian Cottage Pie

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Cottage pie is typically made with ground beef. This version uses lots of vegetables and vegetarian sausage.

Difficulty: Easy

Hands-on: 10 minutesTotal: 8 hours 40 minutes

Serves: 6

Ingredients

  • 1 large onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 stalk celery, diced
  • 1 lb. gluten-free vegetarian sausage, diced
  • 1½ cups gluten-free vegetable stock
  • ½ tsp. hot paprika
  • ½ tsp. crushed rosemary
  • 1 Tbsp. gluten-free vegan Worcestershire sauce
  • ½ tsp. dried savory
  • ⅛ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. cornstarch
  • ¼ cup minced fresh parsley
  • 2¾ cups plain mashed potatoes

Directions

  • In a large nonstick skillet, sauté the onion, garlic, carrot, parsnip, celery, and vegetarian sausage until the sausage is browned, about 5–6 minutes. Transfer the mixture to a greased 4–6-quart slow cooker.
  • Add the stock, paprika, rosemary, Worcestershire sauce, savory, salt, and pepper to the slow cooker. Stir.
  • Cook on low for 8 hours. In a small cup, mix cornstarch with 1 tablespoon water. Stir into sausage mixture.
  • In a medium bowl, combine parsley and potatoes. Spread on top of the sausage mixture in the slow cooker. Cover and cook on high for 30 minutes or until the potatoes are warmed through.

Recipe Information

Serves: 6

Ingredients

  • 1 large onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 stalk celery, diced
  • 1 lb. gluten-free vegetarian sausage, diced
  • 1½ cups gluten-free vegetable stock
  • ½ tsp. hot paprika
  • ½ tsp. crushed rosemary
  • 1 Tbsp. gluten-free vegan Worcestershire sauce
  • ½ tsp. dried savory
  • ⅛ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. cornstarch
  • ¼ cup minced fresh parsley
  • 2¾ cups plain mashed potatoes

Directions

  • In a large nonstick skillet, sauté the onion, garlic, carrot, parsnip, celery, and vegetarian sausage until the sausage is browned, about 5–6 minutes. Transfer the mixture to a greased 4–6-quart slow cooker.
  • Add the stock, paprika, rosemary, Worcestershire sauce, savory, salt, and pepper to the slow cooker. Stir.
  • Cook on low for 8 hours. In a small cup, mix cornstarch with 1 tablespoon water. Stir into sausage mixture.
  • In a medium bowl, combine parsley and potatoes. Spread on top of the sausage mixture in the slow cooker. Cover and cook on high for 30 minutes or until the potatoes are warmed through.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat17g
Saturated Fat3g
Cholesterol0mg
Sodium1170mg
Total Carbohydrate34g
Dietary Fiber2g
Sugars4g
Protein18g