Vegan Bulgolgi Cottage Pie

A cosy, fusion twist for the colder nights, layering rich Korean-inspired flavours with classic comfort food warmth to create a deeply satisfying, fully vegan winter bake..

Comfort food has a special kind of magic, and this Vegan Bulgogi Cottage Pie might just be spellbinding enough to become a new favourite at The Green Grimoire. Imagine deeply savoury, gently spicy, Korean-inspired vegan bulgogi layered beneath creamy mashed potatoes, finished with a bubbling blanket of melted vegan cheese. It’s hearty, nourishing, full of umami, and completely plant-based. If you already love my vegan bulgogi recipe (and I’ll link it in the post), this is the perfect way to transform it into a comforting, crowd-pleasing bake.

Vegan Bulgogi Cottage Pie Recipe

Ingredients

Bulgogi Filling

Use your favourite vegan bulgogi or The Green Grimoire Vegan Bulgogi recipe (linked below). You’ll need about:

• 3 cups cooked vegan bulgogi (tofu, mushrooms, soy curls, tempeh, or seitan)

• 1 tbsp neutral oil (optional, for sautéing)

• 1 medium onion, finely diced

• 1 cup frozen peas or edamame

• Salt + pepper to taste

• Splash of water or veggie stock if mixture feels dry

  
  

Mashed Potato Topping

• 4–5 medium potatoes, peeled + chopped

• 2–3 tbsp vegan butter

• ¼–½ cup plant milk (unsweetened) if you like using

• Salt + black pepper to taste

• Optional: 1 tbsp nutritional yeast for extra richness

  
  

🧀 Vegan Cheese Layer

• 100-150g grated vegan cheese (Plant based Cathedral City is my go to)

  
  

Method

1. Prepare your vegan bulgogi ahead of time using your existing recipe. Set aside.

2. In a large pan, heat oil. Sauté onion 3–4 minutes until translucent. Add carrot, and mushrooms. Cook until softened and lightly caramelised. Stir in cooked vegan bulgogi, peas/edamame, and a splash of water/stock if needed. Simmer 2–3 minutes so everything melds together. Taste and adjust seasoning and leave to cool.

3. Whilst the mixture cools, place potatoes in salted water, bring to a boil, and cook until fork-tender (about 12–15 minutes). Drain and mash with vegan butter, plant milk, salt, pepper, and optional nutritional yeast. Set aside.

4. Preheat oven to 190°C fan assisted).Spread the bulgogi filling evenly in a baking dish. Spoon mashed potatoes over the top and smooth gently. Sprinkle the shredded vegan cheese evenly over the potatoes.

5. Bake 20–25 minutes until the top is melted, bubbly, and lightly golden. For extra crisp-cheesy edges, broil for 2–3 minutes at the end.

6. Let rest 5 minutes. Garnish with scallions, sesame seeds, or chilli flakes if desired. Serve hot.

VVitch Tips

• Best Vegan Cheese: Look for vegan cheeses that melt well; Violife and Cathedral City are some of my favourites.

• Gluten-Free: Use gluten-free soy sauce/tamari and ensure bulgogi base is gluten-free.

• Oil-Free Option: Sauté veggies in veggie broth and skip vegan butter.

• Make-Ahead Friendly: Assemble fully, chill, then bake when needed.

• Extra Flavour Boost: Add a drizzle of gochujang or a pinch of Korean chilli flakes before serving.

• Cooling the filling: It is essential to allow the filling to cool before topping with mash. This allows the filling to thicken up and create a solid foundation for the mash and stops it from sinking into the filling.

  
  

This Vegan Bulgogi Cottage Pie feels like the warmest kitchen spell: cosy, bold, nourishing, and now topped with a luxuriously melty vegan cheese crust. If you try it, let me know over on how it turned out and don’t forget to pair it with the linked vegan bulgogi recipe to unlock its full flavour magic.

May your kitchen stay warm, your meals compassionate, and your plate always full of plants.

Blessed be,

Sam x