Cottage Pie

Cottage pie is such a great comfort food. I always forget how much I love it until I eat it. I also forget how easy it is to make! I use Linda McCartney mince which isn't the easiest to get hold of, but if you've ever had one of the quarter pounders then you'll know how delicious it is.
Alternative minces that are easy to find are Tesco free from (also quite cheap at 2 bags for £2.50) Frys do a nice mince and is sold at Holland and Barrett and Ocados. You could of course swap out the mince for veggies, if you do do this then cook all the veg together at the beginning.

This will make 4 decent portions, or you can do what I do and double up and freeze the leftover mix ready for next time.


Ingredients:

1 large onion diced
1 large carrot diced
1 large handful of garden peas
300g vegetarian mince
500ml vegetable stock
4 tbsp original red bisto gravy granules
1/2 tsp rosemary
1 tsp thyme
pinch of salt and pepper

For the mash -
4-5 large potatoes peeled and chopped small
splash soy milk
tbsp dairy free butter

Pre heat oven to 220c/gas mark 7.

Make the mash potato topping by cooking the peeled chopped potatoes in a large pan of boiling water until potatoes are soft, drain and return to pan with milk and butter and mash until fluffy.

While the potatoes are cooking, heat a small amount of veg oil in a large pan and add onion, carrots and peas. Cook for a few minutes until carrot and onion starts to soften.
Add the veg mince, thyme and rosemary and cook for a few minutes more.
pour in the vegetable stock and bring to the boil. With the gravy granules you can either whisk them straight into the pan or make a very, very thick gravy by adding the granules to a small amount of boiling water, then adding that to the pan and whisking in. Bring to the boil and simmer for 15 minutes until the sauce has thickened and the carrots are soft.
If it needs thickening than add a tablespoon of gravy granules at a time until desired consistency is reached. If you want it thinner then add 100ml more vegetable stock.
Season with salt and pepper.

Pour the mix into an overproof dish until just over half full, then top with mash potato.
Cook in the oven for 20 minutes until the top starts to brown and go slightly crispy.

If you're planning on freezing some of the mix then let cool completely and put in an airtight container. The mix will last 3 months if stored correctly.