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.

Ingredients:

• 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 

Method:

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.