+ + +

Vegetarian Cottage Pie

+ + + + +

+ +

+ + + Prep Time: less than 30 mins + + Cook Time: 30 mins to 1 hour + + Servings: Serves 4-6 + + + + Source: + + + bbc.co.uk + +

+ +

+ + +

Ingredients

+            
+              For the topping:
+            

+            
+              500g floury potatoes, such as King Edward or
+              Maris Piper, peeled, cut into pieces
+            

+            
+              300g parsnips or swede, peeled, cut into pieces
+            

+            knob of butter

+            splash milk

+            
+              salt and freshly ground black pepper
+            

+            
+              For the filling:
+            

+            
+              1 tbsp rapeseed or groundnut oil
+            

+            
+              1 onion, peeled, finely chopped
+            

+            
+              1 garlic clove, peeled, crushed to a paste with
+              the edge of a knife
+            

+            
+              1 large carrot, peeled, finely chopped
+            

+            
+              1 leek, trimmed, thinly sliced
+            

+            
+              2 tsp chopped fresh thyme leaves
+            

+            
+              300g/10½oz vegetarian mince, fresh or frozen
+            

+            
+              400g/14oz can cannellini beans, drained and
+              rinsed
+            

+            
+              400g/14oz can chopped tomatoes
+            

+            
+              1 tbsp tomato purée
+            

+            
+              sugar, to taste (optional)
+            

+            
+              salt and freshly ground black pepper
+            

+            
+              steamed green vegetables, to serve
+            

+          

+ + +

+ +

+ + + + +

Directions

+            Preheat the oven to 190C/170C Fan/Gas 5.

+            
+              To make the topping, place the potatoes and parsnips or swede into
+              a large pan of water. Bring to the boil and cook for 12–15
+              minutes, or until tender. Drain well.
+            

+            
+              Add the butter and mash using a potato masher or ricer. Add the
+              milk, a little at a time, and continue to mash until smooth.
+              Season, to taste, with salt and freshly ground black pepper. Set
+              aside.
+            

+            
+              To make the filling, heat the oil in a large pan over a low to
+              medium heat. Add the onion and fry for 10 minutes, or until
+              softened. Add the garlic, carrot, leek and thyme and continue to
+              fry for a further 5 minutes, or until softened. Add the vegetarian
+              mince to the pan and fry for a further 3 minutes, stirring
+              continuously, or until golden-brown.
+            

+            
+              Add the drained cannellini beans, chopped tomatoes and tomato
+              purée and stir well to combine. Simmer for 5 minutes, or until the
+              sauce has thickened. Season, to taste, with salt and freshly
+              ground black pepper. Taste and add a little sugar to the mixture
+              if needed.
+            

+            
+              Spoon the filling into a large ovenproof dish. Spread the mashed
+              potato and parsnip (or swede) mixture over the filling in a
+              smooth, even layer.
+            

+            
+              Bake for 20 minutes, or until the topping is golden-brown and the
+              filling is cooked through. Serve with steamed green vegetables.
+            

+          

+ + + + + + +

+ +