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
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
No extra notes