Cottage Pie (VE)

 Preparation and cooking time:

1 hour

Ingredients:

·         500g soy/meat free mince

·         500g potatoes – peeled and diced

·         500g cauliflower – washed and chopped

·         400g tinned chopped tomatoes

·         120g tinned garden peas – drained

·         200g 0% skyr

·         1 large white onion – peeled and diced

·         3 garlic cloves – peeled and chopped/crushed

·         1 Tbsp extra virgin olive oil

·         1 Tbsp loose dried or fresh thyme

·         1 Tbsp loose dried or fresh parsley

·         1 tsp garlic powder

·         Salt and pepper

Method:

1.       Preheat the oven to 150°C

2.       In a large saucepan, boil the potatoes for 15 minutes then add the cauliflower for another 10 minutes

3.       In another pan, heat the olive oil and soften the onion and garlic with the parsley for 2 to 3 minutes

4.       Add the mince to the onion, garlic and parsley and cook until brown

5.       Add the chopped tomatoes and peas to the mince, season with salt and pepper and simmer for 10 minutes

6.       Allow the mince to cool down for about 20 minutes

(This stops the mash layer from collapsing in the middle when the pie is out of the oven)

7.       Drain the potatoes and cauliflower then mash together with the skyr, garlic powder and thyme

8.       Spoon the mince in a deep oven dish then cover with the mash potato and cauliflower mixture

9.       Draw a fork lengthwise across the mash – this will create nice crispy golden brown ridges

10.   Bake at 150°C for 45 minutes

Servings:

6

Nutrition per serving:

281 kcal (VG)

P 19g - C 25g – F 9g