This is a lovely, warming dish which is really filling and therefore does not need anything else.  I have used Quorn Mince which is really versatile to use.  For Non Vegetarians you can use minced lamb. It is a very healthy and wholesome dish.

Vegetarian Cottage Pie

Serves 2-4

 

Ingredients for the Mince

 

2tbsp Olive Oil

2 Cloves of Garlic- Finely Chopped

1 Red Onion- Finely Chopped

1 Tin/400g Tinned Tomatoes- Blended

1 Medium or 2 Small Carrots- Finely Chopped

A Good Handful/28g Fresh Chopped Flat Leaf Parsley

1tbsp Worcester Sauce

1tbsp Soy Sauce

1tsp Dried Thyme

1tsp Dried Oregano

1tsp Dried Basil

2 Large Handfuls of Frozen Peas

250g Quorn Mince

Salt

Pinch of Dried Red Chilli Flakes

½ tsp Paprika

 

For the Mashed Potato You Will Need:

6 Medium Potatoes- Boiled in Salt Water and Mashed with;

-1tsp Mustard

-Salt

-Fresh Grounded Pepper

-Good Knob of Butter

-Some Milk to Loosen

 

Method

 

Take the oil in a pan and add the onions. Cook until translucent. Add the garlic and stir. Then add the carrots, dried herbs and cook for a few minutes until the carrots have slightly softened. Add all the other ingredients for the mince. Give this a good stir and add enough water to cover the mince but not over that you cannot see the mince. Cover the pan and let this sauce reduce on low heat for a good 25-30 minutes. Do check in-between that you still have enough water. You will know when it is done when the sauce has reduced and the colour has darkened. Please make sure that you do not completely evaporate the sauce as this dish should still be saucy. Once done leave aside to cool a little.

Transfer the mince into a deep casserole dish and spread the mashed potatoes on top evenly. Bake in a pre-heated oven at 190c until the top turns golden in colour. Serve hot! Yummy.

For a slight variation: You can add some grated cheese in the mash to make it richer. Also what is nice is grated cheese sprinkled on top whilst you are eating!