Vegetarian cottage pie

Preheat oven to 200°C/400°F.
Spray a large pan with oil and add the mirepoix (diced onion, celery and carrot) and allow to soften for 10 minutes over a medium heat.
Stir in chopped tomatoes, tomato puree, Worcestershire sauce, bay leaf, thyme, salt and pepper, water and stock cubes.
Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
Add the minced seitan for the last 10 minutes to thicken the mix.
Meanwhile, dice & boil celeriac until very tender, drain and mash with creme fraiche until as smooth as you wish.
Heat oil in a pan and gently saute leeks, then add them to the celeriac mash; season well.
Pour seitan mix into a shallow ovenproof dish and top with celeriac mixture. Bake for 20-30 minutes, until top is golden brown.
Serves 4
NB: You can use potato in this recipe but using celeriac instead reduces the calories by 75%


Things to try at home


oil for spraying
250g minced seitan (or soy flavoured quorn/soya)
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, finely chopped
1 400g tin chopped tomatoes
2 tbsps tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp fresh thyme leaves, chopped
salt and pepper
300ml boiling water
2 strong vegetable stock cubes (or 1 tsp vecon)
500g celeriac, peeled and cubed
100g half-fat crème fraîche
1 tsp groundnut oil
2 young leeks, trimmed and sliced (pound-coin width)

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