Chefs Vegetarian Recipe of the Week, Debbie Fry’s Cottage Pie

Serves 4

Ingredients

• 1 box Fry’s Meat Free Mince
• 1/2 medium onion, chopped
• 2 tomatoes, skinned and chopped
• 500g potatoes
• 2 tbsp Margarine
• 1/4 cup soya milk
• 1 tin lentils
• 1 tsp dried mixed herbs
• 10 ml olive oil

Method

1. Preheat oven to 180oC.
2. Boil potatoes until soft (approximately 20 minutes) and mash.
3. Add margarine and milk.
4. Saute onion and tomatoes in a little oil until soft.
5. Add frozen Mince and 200ml water. When Mince had defrosted, add gravy powder which is stirred in 10ml water (supplied with veggie Mince).
6. Cook until thickened (8 minutes).
7. Add drained lentils. Place in casserole dish.
8. Cover mashed potato – place in oven until top is crisp and lightly browned (10 minutes).
9. Optional Add streamed cubed carrots and peas to Mince mixture.

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