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
Ingredients
- The Mince
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2 tablespoons
olive oil
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1
Large White Onion, chopped
-
2
Garlic cloves, crushed
-
2 cups
white mushrooms, chopped
-
1/2 teaspoon
smoked paprika
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1/2 cup
White wine
-
1/2 teaspoon
paprika
-
1/2 teaspoon
chilli powder
-
1 packet
Quorn mince (or 12 ounces any veggie mince)
-
1 x 14 ounces
tin of tomatoes
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1 x 14 ounces
tin of kidney beans, drained
-
2 cups
vegetable stock
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1 tablespoon
Worcestershire sauce
- The Topping
-
3 pounds
potatoes, peeled and diced into large chunks
-
2 tablespoons
butter
-
1 tablespoon
single cream
-
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.
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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.
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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.
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