Veggie Cottage Pie
By Alpro RecipesComfort food at its best! This veggie cottage pie is hearty, healthy, and perfect for a cosy night in.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 2 medium onions, finely chopped
- 2 tbsp of mild olive oil, or vegetable oil
- 300 g of carrots, peeled & cut into 1cm dice
- 2 cloves garlic, finely chopped
- 1 tbsp of vegetable oil or 25g hard margarine
- 15 g of coriander, chopped
- 400 g of canned tomatoes
- 1 vegetable stock cube dissolved in 300ml boiling water
- 1 380g carton cooked kidney beans, drained & rinsed
- 2 tbsp of worcestershire sauce
- 500 g of fresh or frozen soya mince
- 5 tbsp of alpro soya no sugars alternative to milk
- 900 g of white or red potatoes, peeled, cut into 5cm size cubes
Method
6 stepsStep 1
For the mash : cook the peeled potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro Soya Drink, 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.