Vegetarian cottage pie

Summary Not available

  • 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 clove (crushed to a paste with the edge of a knife)
  • 1 large carrot (finely chopped)
  • 1 leek (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
  1. Preheat the oven to 190C/170C Fan/Gas 5

  2. To make the topping, place the potatoes and parsnips or swede into a large pan of water

  3. Bring to the boil and cook for 12–15 minutes, or until tender

  4. Drain well

  5. Add the butter and mash using a potato masher or ricer

  6. Add the milk, a little at a time, and continue to mash until smooth

  7. Season, to taste, with salt and freshly ground black pepper

  8. Set aside

  9. To make the filling, heat the oil in a large pan over a low to medium heat

  10. Add the onion and fry for 10 minutes, or until softened

  11. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened

  12. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown

  13. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine

  14. Simmer for 5 minutes, or until the sauce has thickened

  15. Season, to taste, with salt and freshly ground black pepper

  16. Taste and add a little sugar to the mixture if needed

  17. Spoon the filling into a large ovenproof dish

  18. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer

  19. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through

  20. Serve with steamed green vegetables

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