Veggie cottage pie with rosti topping
- 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
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.