VEGAN COTTAGE PIE
Per serving : 417kCal / Carbs 67g / Protein 17g / Fat 9g
Ingredients
1 tbsp olive oil1 brown onion, diced
1 tsp garlic paste
1 large courgette, diced
2 carrots, diced
250g mushrooms, thinly sliced
1 tbsp oregano
2 x (420g) tin kidney beans, drained and rinsed
1 tbsp vegan Worcestershire sauce
125ml Vegetable Stock
1x (400g) tin chopped tomatoes
2 large potatoes, peeled and chopped
80g vegan cheese
How to make it
- Start by preheating oven to 175c/350f/Gas 4.
- Heat olive oil in a large frying pan. Add onion, garlic paste, courgette, carrot, mushrooms and oregano. Cook for 5 minutes.
- Add the kidney beans and continue to cook for another 5 minutes.
- Next, add the Worcestershire sauce, vegetable stock and tinned tomatoes. Allow to simmer for 10 15 minutes while the liquid reduces.
- Meanwhile, add chopped potatoes to a saucepan and cover with salted water.
- Bring water to a boil and cook potatoes for 15-20 minutes or until easily pierced with a fork.
- Once potatoes are cooked, drain, return to the saucepan and mash until smooth.
- Pour the bean and vegetable mixture into an ovenproof dish and spread mashed potato on top. Sprinkle with cheese and season generously with salt & cracked pepper.
- Place in the oven and cook for 15-20 minutes or until cheese has melted.