Not-at-all Cottage Pie: a vegetarian alternative
Serves 4
Ingredients: (for the base)
- 300g Quorn mince
- 300g tin of chickpeas
- 8 medium sized mushrooms cut into chunks
- 1 small (or half a large) brown onion, diced
- 1 clove of garlic
- 1/2 tsp cumin
- 1/2 tsp mixed herbs
- 1/2 tsp oregano
- Salt and pepper
- 1 oz (30g) butter (or butter alternative) to make a roux
- 1 dessert spoon of flour (I use rice flour, but plain is fine) for the roux
- 600ml of vegetable stock
For the mash:
- 2 large sweet potatoes
- Olive oil
- Salt and pepper
- Mixed herbs
Method: (for the main)
- Melt the butter and soften the onion, add the garlic and cumin and fry for around a minute
- Make a roux by adding the flour then gradually add the stock until it is all incorporated and smooth
- Add all remaining ingredients and cook gently for 10-15 minutes
Method: (for the mash)
- Peel and chop the sweet potatoes and boil them until soft (around ten minutes)
- Drain and mash with around 1 tbsp of olive oil, salt and pepper to taste and a sprinkling of mixed herbs
Put the main mix in an oven proof dish and spread the mash evenly over the top, using a fork to rough the potato into peaks.
Cook in a pre-heated oven at 190°C (fan) for 30 minutes and serve with fresh greens.
This recipe can easily be gluten free and vegan by using rice flour, checking to make sure your vegetable stock cube (if used) is gluten free and vegan (you’d be surprised how many aren’t) and by using a dairy alternative ‘butter.’
Click here to read my short blog on how the name for this recipe came about