Vegetarian cottage pie
This recipe makes the most of tinned beans or lentils and frozen peas for a filling meal that’s accidentally vegan but also very budget friendly
SERVES
5
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
120
MINUTES
Ingredients
1kg of potatoes, peeled and chopped
1 medium turnip, peeled and chopped
30ml oil
1 red onion, peeled & chopped
2 tbsp plain flour
4 medium carrots, peeled & chopped
1 vegetable stock cube
300ml of hot water
1 tin of mixed beans or lentils
150g frozen peas
Method
Boil the potatoes and turnip together until cooked. Drain, mash well, season to taste, and put to one side.
Take a large saucepan and heat the oil on medium. Add the chopped onions and cook until tender before adding the carrots and cooking for a further 4 minutes until they soften a little. Dissolve the stock cube in the hot water to make stock.
Sprinkle the flour on top of the carrots and onions and stir until it absorbs the oil. Add one third of the stock and stir well, making sure you get rid of the lumps. Once you have a thick paste, add the next third of the hot stock and stir again. Repeat with the remainder of the hot stock until you have a thick sauce.
Add the drained beans or lentils and frozen peas to your sauce and stir until they are coated well. Place the mixture in the bottom of a large ovenproof dish then top with the mash.
Bake in the oven at 160℃ for 90 minutes before serving.
