This is what I plan to make tonight for our tea. Although instead of using minced beef, I'll be using quorn which is vegetarian mince. A lot of people who go to my Slimming World group have said that they had made cottage pie using this and it tastes just the same as a ready made cottage pie.
Prep: 35 min
Cook: 1 hr 40 min
Ingredients
For the meat
3 tbsp Olive oil
1 large Onions, chopped
2 Carrots, diced
3 cloves Garlic, finely chopped
675g minced quorn or you could use quorn pieces or chunks.
1 tbsp tomato purée
3-4 drops Worcestershire sauce
3-4 drops Tabasco sauce
175ml dry white or Red wine
300ml chicken or beef stock
salt and fresh ground black pepper
For the topping
1.4kg Potatoes
50ml Milk
2 tbsp mature Cheddar cheese
1 tbsp finely grated Parmesan
Method 1. Pre-heat oven to 180C/gas 4.
2. Heat the oil in a large frying pan and add the onion and carrot, stirring them over a brisk heat but not allowing them to brown.
3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.
4. Increase the heat again and add the quorn, stirring until browned.
5. Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.
7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
