Vegetarian Cottage Pie


serves 4
2 baking potatoes, approx 310g each
56 ml milk
40 g butter or vegetarian margarine, softened

for the filling

2 tbsp vegetable oil
1 onion, peeled and finley chopped
225 g fresh or frozen vegetarian mince, or 75g dried tvp mince, soaked according to packet instructions
1 level tbsp mild chili powder
2 red peppers, finely chopped
2 fat cloves garlic, crushed
1 tbsp dried oregano
1 x 400 g tin chopped tomatoes
1 x 400 g tin blackeyed beans, drained
juice of a small lemon
1 tsp sugar
salt and freshly ground black pepper


Pre-heat oven to 200°C/400°F/gas mark 6.

You will need a 1.7 litre capacity pie dish.

for the potatoes

Bake the potatoes in their jackets (this will take approximately 1 1/2hrs)

for the filling

1. In a large saucepan, gently fry the onion in the oil until pale golden (approximately 15 minutes).

2. Add the vegetarian mince, chilli powder, red pepper and garlic, and fry gently for 10 minutes.

3. Add the oregano, tomatoes and blackeyed beans.

4. Cover and simmer, stirring occasionally, for 10 minutes.

5. Stir in the lemon juice and sugar, and season with plenty of salt and pepper. Transfer mixture to pie dish.

6. Then finish off the potatoes: As soon as the potatoes are cooked, warm the milk and three quarters of the butter in a large saucepan.

7. Scoop out the centres of the hot potatoes, and push them through a wire sieve into the saucepan. Beat thoroughly, and season to taste.

8. And finally, bake: Pile the mashed potato over the filling, spreading it with a fork to create an attractive appearance. Dot the top with the remaining butter, and bake until brown and crusty (approximately 30 minutes).

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