Veggie Cottage pie
Ingredients
Delicious served with green vegetables and freezes well.
- 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.
Delicious served with green vegetables and freezes well.
- 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
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.
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Made with...Soya Original
Available in 500ml
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