Vege Cottage Pie
300g vegetarian mince
3 Med carrots
1 Med onions,
1 Tbsp extra-virgin olive oil
2 Servings vegetarian gravy granules
200g white potatoes
1/2 tsp poly-unsaturated butter
30ml Skim milk
1 Tsp garlic,
2 Tsp black pepper
Peel potatoes and bring to boil in a pan of
water.
Peel and dice carrots and onions into small
pieces, heat oil in a pan and sauté gently for a few minutes.
Drain oil from pan and add veggie mince and
water (as directed on packet) and place back on heat. Stir in a
little garlic, and a pinch of pepper and let simmer.
Pre-heat oven to 190°C.
When potatoes are nearly cooked for mashing,
add 2 tbsp gravy granules to mince and stir continuously for a few
minutes while it thickens.
Drain potatoes. Add butter and splash of
milk and mash until very smooth and creamy!
Using an oven proof dish, empty mince into
bottom and tap dish on side a few times to settle mixture.
Very gently, and not in large lumps as they
will sink, using a spoon and fork spread mash completely over
surface.
Put pie into oven. Cook until wisps of mash
start to brown slightly at the tips. |
