Veggie Cottage Pie Recipes

GOLDEN VEGGIE SHEPHERD'S PIE

Golden veggie shepherd's pie image

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

Provided by Barney Desmazery

Time 2h15m

Number Of Ingredients 16

Ingredients

50g butter
2 onions, chopped
4 carrots, diced
1 head of celery, chopped
4 garlic cloves, finely chopped
200g pack chestnut mushrooms, sliced
2 bay leaves
1 tbsp dried thyme
500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
100ml red wine (optional)
1.7L vegetable stock
3 tbsp tomato purée
2kg floury potato, such as King Edwards
85g butter
100ml milk
50g cheddar, grated

Steps:

To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
Simmer for 40-50 mins until the lentils are very soft.
Season to taste, take off heat, then stir in 3 tbsp tomato purée.
While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

Nutrition Facts : Calories 449 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium

ITALIAN VEGGIE COTTAGE PIE

Italian veggie cottage pie image

An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper

Provided by Katy Greenwood

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

Ingredients

4 tbsp olive oil
2 aubergines, cut into chunks
2 large garlic cloves, crushed
16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
2 tsp dried oregano
400g spinach, washed
50g plain flour
400ml milk
125g cheddar, grated, plus extra to top
800g ready-made mashed potato (fresh not frozen)

Steps:

Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

Nutrition Facts : Calories 432 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

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