Veggie Cottage pie
Delicious served with green vegetables and freezes well.
Ingredients
Delicious served with green vegetables and freezes well.
Serves 6
- 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
Preparation
Step 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.
Step 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.
Step 3
Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.
Step 4
Season to taste then pour into a 31 x 24 cm ovenproof dish.
Step 5
Pre heat the grill on a medium – hot setting.
Step 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.
