Country Vegetable Cottage Pie

Vegan recipe
  • Ali

I love sharing my passion for health, nutrition, plants and plant medicine with you so I’m thrilled that so many of you have asked about how to eat enough fibre to support the gut. It made me realise that what I now do intuitively, alongside my coaching, is actually very new to a lot of you so today I’m breaking it all down.

If you’re struggling with digestive issues, thinking that post 40 you have to put up with weight gain, mood swings and the worst aspects of IBS (Irritable Bowel Syndrome) and menopause, this is for you! 

I love recommending that we eat 30 different fruits, vegetables and herbs each week. For me that’s about adding fresh or frozen fruits and vegetables into everyday meals. Let’s face it no one ever got less healthy by eating one more vegetable each meal!


10g dried porcini mushrooms (or 50g cheshnut mushrooms and don't soak)

2 large leeks

4 large carrots

500g swede or parsnip

500g celeriac

olive oil

3 sprigs of fresh rosemary

1 teaspoon cumin seeds

2kg potatoes or sweet potatoes peeled and chopped

50ml coconut milk or cream

1 onion

1 teaspoon gluten free yeast extract – I use Meridian available in health shops

3 tablespoons tomato purée

1 x 250g pack of cooked lentils (or use dried and cook before you start).



  1. In a blender, cover the porcini with 600ml of boiling water and allow to sit for 20 mins.
  2. Slice the leeks into 2cm thick rounds and roughly chop the carrots, swede, celeriac or whatever root veg you are using.
  3. Heat 2 tablespoons of oil in a large casserole pan, add the rosemary and fry for 1 minute to crisp up. Remove to a plate and set aside.
  4. Add the cumin seeds and veg to the flavoured oil and cook for 15 minutes, stirring regularly so the veg doesn’t catch and burn.
  5. Cook the potatoes in boiling water for 15 minutes, or until soft. Drain and mash adding 50ml coconut cream or coconut milk (ideally from a can). Mash together and season to taste.
  6. Preheat the oven to 190ºC/375ºF/gas 5.
  7. Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
  8. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
  9. Tip the lentils (juices and all) into the veg pan, and add 200ml water if needed. Bring to the boil, then season to taste. You’re now ready to top with the potato.
  10. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary.


Serve with simple steamed veg – spring greens, broccoli spears etc

If you’re struggling with gut issues, weight loss or weight management, energy levels, menopause or would just like a body MOT I’d love to help you. Through the blog book a free discovery call to find out how I could help you on the path to a brighter future - ring: 07973 843020 or email: [email protected] to book a consultation. For more info on the Arbonne GutHealth Digestion & Microbiome Support go to or ring to discuss how it might help you.