Author Notes: Cottage Pie is a lovely traditional British Pub dish- but my recipe is with a couple of twists: I’ve used Quorn mince instead of the traditional beef (to make it vegetarian friendly!) and added a few spices to pack in some lovely flavours! Complete comfort food! —Chef_Mel
Serves: 6
Ingredients
The Mince
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2
tablespoons olive oil
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1
Large White Onion, chopped
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2
Garlic cloves, crushed
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2
cups white mushrooms, chopped
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1/2
teaspoon smoked paprika
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1/2
cup White wine
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1/2
teaspoon paprika
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1/2
teaspoon chilli powder
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1
packet Quorn mince (or 12 ounces any veggie mince)
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1 x 14
ounces tin of tomatoes
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1 x 14
ounces tin of kidney beans, drained
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2
cups vegetable stock
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1
tablespoon Worcestershire sauce
The Topping
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3
pounds potatoes, peeled and diced into large chunks
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2
tablespoons butter
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1
tablespoon single cream
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1
cup grated cheddar
Directions
- In a saucepan sauté the onions, and garlic in olive oil, covered for 10 minutes, or until soft. Add the mushrooms and smoked paprika and cook (uncovered) for 2 minutes.
- Add the white wine and cook for 2 minutes. Add all other mince ingredients and cook for 35 minutes on a medium heat, stirring occasionally.
- Meanwhile, boil the potatoes until soft enough to mash (takes about 20 minutes). Drain and mash the potatoes. Mix in the butter and double cream.
- Adjust seasoning (salt, pepper and sugar to taste) on the mince and mash. Pour the mince into a large baking dish. Spoon and smooth the mash over the mince. Top with grated cheddar.
- Put a grill onto a high heat. Put the pie under the grill until the topping is melted and golden. Serve.