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Vegetable cottage pie

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vegetable cottage pie
vegetable cottage pie
  • Makes: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This vegetable cottage pie has a comforting mashed sweet potato topping. It makes a great vegetarian main and is a fantastic way to eat more vegetables. This vegetable cottage pie is cooked in individual ovenproof dishes and can be made in advance making it perfect for when you've got a busy week ahead. Our vegetable cottage pie has all the veg you would expect but don't be afraid to add a few extra that you having laying around. It's much better to use them up then let them go to waste!

Ingredients

  • 1 tbs oil
  • 1 large red onion or white onion, peeled and chopped
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced or cut into chunks
  • 1 vegetable stock cube
  • A few thyme sprigs
  • 410g can mixed bean salad, drained and rinsed
  • 100g frozen peas
  • 2 tbs chopped fresh parsley
  • Salt and ground black pepper
For the mash:
  • 1kg sweet potatoes, peeled and cut into chunks
  • 75g Cheddar, grated

If you haven’t got a can of mixed beans, double up on the frozen peas.

Method

  1. To make mash: Cook the potatoes in boiling water for about 10 mins until tender. Drain, reserving cooking water.
  2. Meanwhile, heat the oil in a large frying pan and cook the onion for a few minutes, then stir in the carrots and parsnips and cook for another 2-3 mins.
  3. Add 300ml of the potato cooking water to the pan, along with the crumbled stock cube, and thyme sprigs. Bring to the boil, cover and cook for 15 mins.
  4. Stir the mixed beans, peas, parsley and seasoning into the vegetable mixture, then divide it between 4 individual ovenproof dishes. Take out the thyme sprigs.
  5. Mash the sweet potatoes and stir in half the cheese and seasoning to taste. Spoon mash over the vegetable mixture and sprinkle with rest of the cheese.
To serve now: Set the oven to 190°C. Bake the pies on a baking sheet for 30 mins until piping hot and the cheese has melted. Serve with green vegetables, if you like.
To freeze: Freeze pies uncooked or baked. Cool the pies. Openfreeze,
then pack individually in freezer bags. Use within 2 months.
To serve from freezer: Thaw in the fridge. If pies are unbaked, cook as above for 30-40 mins. If already baked, reheat each pie in the microwave for 3 mins until piping hot.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 590(kcal)
  • Fat 12.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(9 ratings)

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