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Vegetarian Cottage Pie

A comforting vegetarian pie featuring savory Quorn mince and beans topped with a creamy potato and parsnip mash.

VegetarianHealthyDinnerComfort Food
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
47.4g
per serving
189.6 g total
Fat
8.6g
per serving
34.2 g total
Protein
22.1g
per serving
88.5 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
1
Sugar
optional, to taste
CondimentsSauces
1
tbsp
Tomato Purée
thick paste
Dairy
15
g
Butter
one knob
30
ml
Milk
one splash
LegumesPulses
400
g
Cannellini Beans
canned, drained and rinsed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
peeled and crushed to a paste
2
tsp
Thyme
fresh leaves, chopped
OilsFats
15
ml
Rapeseed Oil
or groundnut oil
Other
300
g
Quorn
vegetarian mince meat alternative
Vegetables
500
g
Potatoes
floury variety such as King Edward or Maris Piper, peeled and cut into pieces
300
g
Parsnips
peeled and cut into pieces
300
g
Swede
alternative to parsnips, peeled and cut into pieces
1
1
Onion
peeled and finely chopped
1
1
Carrot
large, peeled and finely chopped
1
1
Leek
trimmed and thinly sliced
400
g
Tomatoes
canned, chopped

Method

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