Meatless cottage pie


Ingredients 9
Servings 5
Time

Ingredients

  • 250
    g
    large brown mushrooms, sliced
  • 3
    cloves garlic, crushed
  • 500
    g
    mixed frozen vegetables
  • 410
    g
    whole peeled tomatoes, chopped
  • 15
    ml
    origanum
  • 80
    ml
    sour cream
  • 410
    g
    butter beans, drained
  • salt and pepper
  • 750
    ml
    mashed potato
 

Method

 
Preheat the oven to 190 ºC (375° F). Spray a deep 24 cm ovenproof dish with non-stick spray. Fry the mushrooms and garlic in a little oil. Add the frozen vegetables and stir-fry for another 5 minutes. Add the tomatoes and origanum and simmer for a few minutes until the sauce thickens slightly. Mash the butter beans slightly if desired and add to the vegetable mixture with the sour cream. Season to taste with salt and pepper. Turn into the prepared oven dish and spoon the mashed potato on top. Spread evenly and bake for 25 minutes uncovered, or until the potato browns on top. Serve with wholewheat bread and salad, if desired.
 

Read more on: pulses  |  bake  |  shallow-fry
 

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