Back to recipes
Vegetable Cottage Pie
- RECIPE MAKES: 2 portions
- COOK TIME: 80 minutes
Method
- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Boil the sweet potato in a pan of boiling water until soft, then drain.
- Add ProZero and butter to the sweet potato and mash until smooth.
- Heat the vegetable oil in a large saucepan over a medium-high heat.
- Add butternut squash, onions, carrots, mushrooms, celery, parsnips, garlic, Worcestershire sauce, mixed herbs and tomato puree and cook for 5 minutes, until the vegetables start to brown.
- Stir in the tinned tomatoes and vegetable stock.
- Let the mixture simmer until sauce has reduced.
- Divide the mixture into the 2 oven proof dishes.
- Top with the sweet potato mash and bake in oven for 40 minutes, until golden brown.
Ingredients
Table
