Vegan Cottage Pie with Butter Bean Mash
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Try this healthy and tasty Vegan Cottage Pie with Butter Bean Mash. It's filling, satisfying and packed with veggie and quorn nutrients. The light, smooth and creamy butter bean mash topping is so delicious.
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£0.85
Makes: 4
Vegan Cottage Pie with Butter Bean Mash
Try this healthy and tasty Vegan Cottage Pie with Butter Bean Mash. It's filling, satisfying and packed with veggie and quorn nutrients. The light, smooth and creamy butter bean mash topping is so delicious.
Ingredients
- 3 tins butter beans £0.99
- 350 g of quorn mince (£1.49)
- 500 g frozen vegetable medley (£0.43)
- 3 cloves of garlic (£0.09)
- 2 white onions (£0.20)
- 2 tbsp tomato puree (£0.20)
Cupboard Essentials
- ½ tbsp Worcester sauce
- 400 ml vegetable stock
- 1 tsp dried thyme
- 1 tbsp olive oil
Method
Preheat oven to 185°C
- Start by dicing the onion and mincing two of the garlic cloves. Add to a medium frying pan and gently fry for around 5 minutes with a tbsp of olive oil and the dried thyme.
- Meanwhile, boil the kettle and measure out 400ml of vegetable stock. When the onions are translucent, stir in the tomato puree. Also add the quorn and frozen vegetable medley mix along with 200ml of the vegetable stock and the Worcester sauce at this stage.
- While the filling of the cottage pie is simmering, rinse and drain all of the butter beans and add to a blender with the remaining stock. Also add some salt, pepper and a garlic clove. Blend until you get a creamy, mash consistency.
- After around 10 minutes, the filling should have reduced and you can pour it into your small baking tray (mine was 25cm x 20cm). Spread the creamy mash on top and use a fork to add some impressive patterns on top! Pop in the oven for 20 minutes and you’re good to go.
Oh and Merry Christmas by the way! Have a great one xx
Nutrition
Servings: 4 servings
Fat: 7g
Calories: 369kcal
Carbohydrates: 44g
Protein: 26g
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