With the weather closing in, I’m getting really excited about comfort dishes.
Pies, bakes, you know what I’m talking about!
One of my favourite winter comfort foods is cottage pie. But meat doesn’t tend to agree with my digestion, so I figured I’d just create a version that is kinder to my stomach.
It’s really easy to make, tastes amazing and is packed full of veggies!
My ingredients are below, but you could so easily just pack in whatever are your favourites.
- 800g carrots, peeled and chopped into small pieces
- 500g potatoes, leave them peeled but slice up
- 2 medium parsnips, peeled and sliced
- 100g petits pois
- One pack of frozen soya mince (Tesco and Morrisons sell them)
- 2 Knorr vegetable stock cubes, made up in about half a pint of stock
- Pop the carrots into a steamer for about 10 minutes
- In a pan, boil up the potatoes and parsnips for about 15 minutes, to get them nice and soft and mashable
- Fry up the soya mince for a minute or so
- In a bowl, add all the soya mince, about 3/4 of the carrots and add in the petits pois
- Grease your bakeware of choice, and chuck the bowl of mince and veggies in
- Pour in the stock, making sure it doesn’t overflow too much. Leave the mixture to cool, so that the mash doesn’t go sloppy and melt into the pie!
- Mash up the parsnips, potatoes and remainder of the carrots, til you have a glorious mishmash. Season generously, spread over the pie and bake at about 150 degrees until beautifully brown (about 20-30 minutes)