This cottage pie is a great family meal, using veggie mince, veg, tinned tomatoes, garlic, dried herbs, stock cubes, and Worcestershire sauce for a rich, sweet flavour. The pie is topped with a cheesy mash then grilled for a few minutes to make it crispy and golden. Healthy, low-fat, gluten-free and ready in 30 mins. The recipe serves eight so lasted us two days. I added salt to my portion once on my plate to keep the salt content down for the kids. We had the pie on it’s own but it would also be nice with salad or bread.
If you have kids who are cynical about veg then make sure you cut them extra small (the veg not the children)! The ingredients total about £5.50.
30 minute veggie cottage pie (serves 8)
8 smallish mushrooms, cut small
2 sticks celery, cut small
2 smallish carrots, cut small
2 handful frozen peas
300g veggie mince
2 cloves garlic, crushed
Big shake dried mixed herbs
2 tins chopped tomatoes (I use value)
tbsp tomato puree
2 veggie stock cubes (I use OXO reduced salt)
tbsp Worcestershire sauce
450g potatoes, roughly cut (I don’t bother peeling)
2 tbsp butter/margarine
Large handful grated cheddar cheese/grated parmesan
Little milk
Put some oil in a pan and chuck in all the veg. Heat, stirring regularly, for around 5 minutes, until starting to get tender.
Meanwhile boil the potatoes in some water for around 8 mins, until cooked.
To the veg pan, add some more oil, the veggie mince, garlic and herbs and heat for another 10 mins or so, stirring lots, until the veg and mince are cooked and have absorbed all the oil.
Drain the potatoes, add the butter and mash. Add a little milk until you are happy with the consistency. Add the cheese and mix well. Put aside.
To the veg pan, add the chopped tomatoes, tomato puree, Worcestershire sauce and crumble in the stock cubes. Heat for another 5 mins until everything is bubbling and smelling delicious.
Pour the veg mixture in to a casserole dish. Carefully spoon the mash on top and spread it flat, then use a fork to make lines on it. Pop the cottage pie under the grill for a few minutes until the top is golden brown and slightly crispy. Eat! Will last a couple of days in the fridge.
katielovescooking 