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Veggie Cottage pie
Soya
Main
Vegetarian
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For the Mash::
900g white or red potatoes, peeled, cut into 5cm size cubes
4-6tbsp Alpro Soya Original alternative to milk
15g (3tbsp) coriander, chopped (optional)
1 tbsp vegetable oil or 25g hard margarine
For the filling::
2 tbsp vegetable oil / mild olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
300g carrots, peeled & cut into 1cm dice
1 stock cube dissolved in 300ml boiling water
500ml carton tomato passata or 400g canned tomatoes
2 tbsp. Worcestershire sauce
380g carton cooked Kidney beans, drained & rinsed
500g fresh or frozen soya mince
Seasoning
Delicious served with green vegetables and freezes well.
Ingredients
For the Mash::
900g white or red potatoes, peeled, cut into 5cm size cubes
4-6tbsp Alpro Soya Original alternative to milk
15g (3tbsp) coriander, chopped (optional)
1 tbsp vegetable oil or 25g hard margarine
For the filling::
2 tbsp vegetable oil / mild olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
300g carrots, peeled & cut into 1cm dice
1 stock cube dissolved in 300ml boiling water
500ml carton tomato passata or 400g canned tomatoes
2 tbsp. Worcestershire sauce
380g carton cooked Kidney beans, drained & rinsed
500g fresh or frozen soya mince
Seasoning
Delicious served with green vegetables and freezes well.
Preparation
1
For the mash Cook the prepared potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro Original, coriander and seasoning. Cover with a lid and put to one side.
2
To make the filling: Heat the oil in a medium size pan and cook the onion, garlic and carrots over a medium heat for 15 mins. Stir frequently to prevent sticking.
3
Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.
4
Season to taste then pour into a 31 x 24 cm ovenproof dish.
5
Pre heat the grill on a medium – hot setting.
6
Pile the mash on top of the pie and drizzle with the oil or ‘dot’ with margarine and grill until the top is golden brown.
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