Healthy Vegan - 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 withSunday Fitness and Food Fitness hosted by Marathons and Motivation; and 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
250grams chestnut mushrooms, sliced
350grams -450grams  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
800grams 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.