Thursday, 14 August 2014

Vegetarian Cottage Pie

Please excuse the seriously dodgy photo!

In case you can't tell what it is from the shockingly bad photo (he only one that came out visible thanks to bad lighting and no proper camera) it's a lovely vegetarian cottage pie!

It tasted lovely so that's the main thing!


  •  Bag of veggie mince (I used Asda's own, I'm not keen on Quorn mince)
  • 4 carrots peeled and chopped
  • 1 large courgette (or other veg of your choice)
  • Frozen peas
  • 1 diced red onion
  • Thinly sliced garlic
  • Half tin chopped tomatoes
  • 1tbsp tomato puree
  • Pint of vegetable stock
  • 2tbsp soy sauce
  • 2tbsp vegetarian gravy granules (used to thicken as I didn't have any corn flour).
  • Salt, pepper, various herbs for seasoning
  • 1 1/2 tbsp margarine
  • 2tbsp soya milk
  • Approx 900g potatoes

  • Preheat oven to 180c
  • Peel, slice then boil the potatoes until tender. Drain and set aside.
  • Whilst the potatoes are boiling, peel and chop the onion and garlic and fry in oil in saucepan until gently softened. Peel, chop and add carrots.
  • Chop and add courgette or other veg to pan.
  • Add the veggie mince, peas and vegetable stock, stir then allow to simmer.
  • Add the tomato puree, tin tomatoes, seasoning, soy sauce and gravy granules. Allow to simmer and continue to stir. 
  • When sauce thickened and carrots soft enough, pour into large oven proof dish.
  • Mash the potatoes with the milk and margarine until smooth and fluffy. Add seasoning. Spread over the veggie mince then smooth over with a fork.
  • Bake for approximately 20 minutes until the topping is crisp. I could have done with leaving mine to cook for a few more minutes but I had a hungry child to feed!

I would say mine would serve 8 to 10 depending on portion sizes. Serve with extra veg.....carrots, peas...what ever you fancy.

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