Vegetarian cottage pie

Vegetarian cottage pie
Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Vegetarian cottage pie

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: British
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 6
Calories: 234kcal

Materials

  • 4 potatoes cut into pieces
  • 2 tbsp butter
  • 100 ml splash milk
  • 1 tsp black pepper
  • 1 tbsp oil groundnut
  • 1 onion finely chopped
  • 1 garlic cloves crushed to a paste with the edge of a knife
  • 1 large carrot finely chopped
  • 1 leeks thinly sliced
  • 2 tsp thyme leaves
  • 100 g vegetarian mince fresh or frozen
  • 200 g cannellini beans drained and rinsed
  • 1 tomatoes chopped
  • 1 tbsp tomato purée
  • 1 tbsp sugar to taste (optional)
  • 1 tsp black pepper

Instructions

  • Preheat the oven to 190C/170C Fan/Gas 5
  • To make the topping, place the potatoes and parsnips or swede into a large pan of water
  • Bring to the boil and cook for 12–15 minutes, or until tender
  • Drain well
  • Add the butter and mash using a potato masher or ricer
  • Add the milk, a little at a time, and continue to mash until smooth
  • Season, to taste, with salt and freshly ground black pepper
  • Set aside
  • To make the filling, heat the oil in a large pan over a low to medium heat
  • Add the onion and fry for 10 minutes, or until softened
  • Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened
  • Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown
  • Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine
  • Simmer for 5 minutes, or until the sauce has thickened
  • Season, to taste, with salt and freshly ground black pepper
  • Taste and add a little sugar to the mixture if needed
  • Spoon the filling into a large ovenproof dish
  • Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer
  • Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through
  • Serve with steamed green vegetables

Notes

No extra notes

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 133mg | Potassium: 782mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2312IU | Vitamin C: 36mg | Calcium: 82mg | Iron: 3mg
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