Vegetable cottage pie
- 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 (3½oz) frozen peas
- 2 tbs chopped fresh parsley
- Salt and ground black pepper
- 1kg (2¼lb) sweet potatoes, peeled and cut into chunks
- 75g (2½oz) Cheddar, grated
If you haven’t got a can of mixed beans, double up on the frozen peas.
- To make mash: Cook the potatoes in boiling water for about 10 mins until tender. Drain, reserving cooking water.
- 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.
- Add 300ml (½ pint) 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.
- 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.
- 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 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
- 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.