- Vegetarian Cottage Pie.jpg (44.44 KiB) Viewed 36 times
Takes: 55 minutes
Makes: 2 (batches, each serves 4)
No nutritional information available.
Ingredients
- 2 tbsp sunflower oil
- 3 onions, finely chopped
- 4 celery sticks, trimmed and finely chopped
- 4 large carrots, diced
- 1kg Quorn mince
- 2 x 400g can chopped tomatoes with garlic and herbs
- 2 tbsp Worcestershire sauce (optional)
- 600ml hot vegetable stock
- Salt and freshly ground black pepper
- 2 x 400g can baked beans
- 1½kg new potatoes, unpeeled and scrubbed
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Heat the oil in a large saucepan, over a medium heat. Add the onion, celery and carrot, and fry, stirring, for 4 - 5 minutes. Stir in the Quorn, tomatoes, Worcestershire sauce, if using, and stock. Bring to the boil, reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper, to taste. Stir in the baked beans.
2. Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain well and roughly crush using the back of a fork.
3. Divide the Quorn mince mixture between two large overnproof, freezerproof dishes. Spoon over the potatoes to cover both dishes. Set one pie aside to cool, then wrap the dish in a layer of cling film and then foil*.
4. Bake the remaining pie for 20 - 25 minutes until piping hot and the potato topping is golden. Serve with vegetables of your choice, if liked.
*The pie can be frozen for up to 2 months. Defrost overnight in fridge, and then bake as per 4. above.
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