Veggie cottage pie with rosti topping

Veggie cottage pie with rosti topping

Meat eaters and vegetarians will love this pie. Packed with loads of vegetables, it's a tasty and nutritious meal.

By , 21 September 2015
Veggie cottage pie with rosti topping
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.53 per serving
Nutritional Info
Each 493g serving contains
  • Fat 10.6
    15%
  • Sat Fat 1.7
    9%
  • Sugar 11
    12%
  • Salt 0.6
    10%
  • Cals 412
    21%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 350kJ/84kcal.
Ingredients
  • 700g medium-sized potatoes
  • 2 tbsp sunflower oil
  • 1 medium onion, chopped
  • 1 stick celery, diced
  • 150g carrots, diced
  • 250g mushrooms, chopped
  • 350g pack Quorn Mince
  • 400g can Asda Green Lentils, drained
  • 3 tbsp Asda Tomato Ketchup
  • 3 tbsp Asda Brown Sauce
Method
  • Pre-heat the oven to 200C/180C Fan/Fan 6. Put the unpeeled potatoes in a large pan, cover with cold water and bring to the boil. Cover and simmer for 15 minutes. Drain and set aside to cool.

  • Heat 1 tbsp of the oil in a large pan and cook the onion, celery and carrots, stirring often, for 5 minutes. Add the mushrooms and cook for 5 minutes, stirring often.

  • Add the Quorn mince, lentils, ketchup, brown sauce and 200ml water. Cover and simmer for 10 minutes. Transfer to an ovenproof dish.

  • While the Quorn is cooking, peel the potatoes and grate them coarsely. Put in a bowl and toss with the remaining oil. Cover the filling with the potato and bake for 30-35 minutes.