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VEGAN COTTAGE PIE

VEGAN COTTAGE PIE

Ingredients:
For the Mash
  • 900g potatoes, peeled, cut into 5cm size cubes
  • 4-6tbsp  Soya drink
  • 15g (3tbsp) coriander, chopped (optional)
  • 1 tbsp soybean oil
For the filling
  • 2 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 300g carrots, peeled & cut into 1cm dice
  • 1 stock cube dissolved in 300ml boiling water
  • 400g canned tomatoes
  • 2 tbsp. Worcestershire sauce
  • 380g  cooked Kidney beans, drained & rinsed
  • 500g  soya mince

Instructions:

  • For the mash Cook the prepared potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro drink, coriander and seasoning. Cover with a lid and put to one side.
  • To make the filling: Heat the oil in a medium size pan and cook the onion, garlic and carrots over a medium heat for 15 mins. Stir frequently to prevent sticking.
  • Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.
  • Season to taste then pour into a 31 x 24 cm ovenproof dish.
  • Pre heat the grill on a medium – hot setting.
  • Pile the mash on top of the pie and drizzle with the oil or ‘dot’ with margarine and grill until the top is golden brown.
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