Lunch/Dinner Vegetarian Cottage Pie
Serves : 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 1 tsp olive oil
- 1 onion, roughly chopped
- 2 carrot, peeled and roughly chopped
- 1 tbsp roughly chopped thyme leaves
- 2 tbsp tomato puree
- 400g vegetarian mince
- 1 tbsp plain flour
- 1 reduced salt vegetable stock cube
- 2 tbsp reduced sugar and salt brown sauce
- Freshly ground black pepper
- Nutmeg, freshly ground, optional
- 125g baby spinach leaves
- 600g ready made mash potatoes
- 320g frozen peas
- 300ml vegetable gravy
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the grill to high and set a kettle to boil.
-
Heat a frying pan until medium hot. Add the oil, onion and carrot and fry for 3-4 minutes until just softening.
-
Stir in the thyme and cook for 1 minute, then add the tomato puree and cook for another minute.
-
Add the vegetarian mince and stir through then add the flour and cook for 2 minutes.
-
Add the stock cube and 500ml water and bring to the boil. Turn the heat down and simmer for 5-10 minutes until just thickened.
-
Meanwhile, heat the mash in the microwave according to packet instructions.
-
Stir the brown sauce, plenty of black pepper and nutmeg then add the spinachand cover with a lid. Steam cook for a couple of minutes, then stir the wilted spinach into the mince.
-
Tip into a medium ovenproof baking dish. Spoon the hot mash over the top, then place under the grill for 5 minutes until golden brown and bubbling.
-
While the pie grills, tip the boiling water into a saucepan, add the peas and return to the boil. Simmer for 2 minutes then drain. Make up the vegetarian gravy.
-
Divide the pie between serving plates and pile the peas alongside then pour the gravy over the top.
