Vegetarian Cottage Pie
This hearty vegetarian shepherd's pie is a comforting and satisfying dish perfect for any day of the week. The flavorful filling is made with Quorn, cannellini beans, and vegetables, all simmered together in a rich tomato sauce. Topped with creamy mashed potatoes and parsnips, this dish bakes to perfection in the oven, creating a golden-brown crust that pairs wonderfully with the flavorful filling. Serve this delicious pie with some steamed green vegetables for a wholesome and balanced meal that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz floury potatoes, such as King Edward
- 300g/10½oz parsnips
- knob of butter
- splash milk
- salt and freshly ground black pepper
- 1 tbsp rapeseed or groundnut oil
- 1 onion
- 1 garlic
- 1 large carrot
- 1 leek
- 2 tsp chopped fresh thyme
- 300g/10½oz Quorn
- 1 x 400g/14oz can cannellini beans
- 1 x 400g/14oz can chopped tomatoes
- 1 tbsp tomato purée
- salt and freshly ground black pepper
- , to taste (optional) sugar
- steamed green vegetables
Instructions
- 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 12â15 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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