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Wednesday, 14 January 2015

Vegetarian Cottage Pie Recipe

I am currently in a food coma after scoffing down half of an enormous cottage pie; I would have tried to squeeze in the rest (it was so good) - but my husband took care of that, thankfully! I love finding vegetarian versions of old classics, especially when it is a dish that I never really enjoyed because of the taste/texture of the meat used. It's quick and easy, especially if you cheat with the mash topping; I use ready-made, just to speed up the process.

  • For the mash (if you are not cheating):
  • 600g potatoes
  • 250g swede
  • 250g carrots

For the filling:
  • 1 tsp vegetable oil
  • 1 medium onion chopped
  • 2 carrots (chopped small)
  • 1 courgette (grated)
  • 2 garlic cloves (chopped fine)
  • 300g vegetarian mince
  • 100g mushrooms sliced
  • 400g chopped tomatoes (1 tin)
  • 50ml water
  • 2 vegetable stock pots/cubes
  • 2 tsp curry powder
  • 2 tsp cornflour
  • Salt & pepper to season
  • Small handful of cheddar 

1. For the mash, cook the potatoes, carrots and swede  in a large saucepan of boiling water until tender - (approx 20 minutes.)

2. Heat the oil in a large pan and fry the onion, garlic and carrots for a few minutes, until softened. Stir the curry powder through, then add the vegetarian mince, tinned tomatoes, stock pots/cubes, water, mushrooms and grated courgette. Bring the mixture to the boil, then lower the heat and simmer for 20 minutes. Taste and season to your liking with salt & pepper.

3. Warm a large baking dish underneath the grill whilst mashing the carrots, swede and potatoes.

4. Blend the cornflour with 1 tbsp cold water and use it to thicken the filling. Pour the mixture into the baking dish and spoon the vegetable mash on top. Sprinkle with a bit of cheddar and grill for about 8-10 minutes. Now stuff your face, trying to stop before you explode!

You are welcome.

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