Saturday, 18 October 2014


Sweet-Potato Vegetarian Cottage Pie.

Vegetarian Mince:
5 mushrooms, chopped
2 small onions, chopped
1/2 can of lentils
50g peas
50g Quorn mince
250g tomato passata
4 tsp vegetarian gravy powder
60ml water

Topping:
1 large sweet potato, chopped
20g organic butter plus extra for frying
organic cheese
salt & pepper

Vegetarian mince is one of my favourites. You can have it with jacket potato or brown rice, or in this case, as part of a cottage pie. Great autumn food to keep your tummy warm.

Place your chunks of sweet potato (leaving the skins on) in a pot with water to boil, let them cook for around 10-15 mins until softened before draining. During this time, place your chopped onions in a pot with a little butter and cook until they are softened. Add the remaining ingredients and cook for 10-12mins, stirring occasionally to cook evenly. Pour the mince into a ceramic oven dish. Place the drained potato chunks into a mixing bowl and add the butter, mash well until smooth and then place evenly on top of the mince, smoothing over with a fork.
Grate the cheese on top and season to taste. Place the ceramic dish in a pre-heated oven of 180C, and bake for around 10 mins, until the cheese has slightly browned.