Shepherds pie is a great favourite in our house. It's meat free, but it's still sometimes called shepherds pie, shepherdess pie or cottage pie. I decided to call this version Cottage Garden Pie as it's stacked with vegetables. I can just imagine someone going out into their cottage garden and picking all the veg they need for dinner, then bringing it in with warm earth still clinging to it.
That's not me!
The best I do in our garden is a few pots of herbs. Oh well, we can't all be Alan Titchmarsh.
- Courgettes (zucchini)
- Turnip (swede)
And it's suitable for my vegan husband as I used dairy free spread in the mash.
The onions, mushrooms, carrots and courgettes are in the savoury mince you can see bubbling away, This is then transferred to two large ovenproof dishes, topped with a layer of turnip and then a layer of potato with
Oh and I forgot, there are peas in it too. Even more veg!!!!
It's alright, you can say it. I don't mind. I'm a genius, aren't I?
Cottage Garden Pie
A cottage pie packed tight with vegetables. your whole family will love this dish and it freezes well for those busy evenings.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 6 medium carrots, chopped
- 1 large courgettes (zucchini), chopped
- 1 cup frozen peas
- 5 large flap cap mushrooms
- 454g frozen vegetarian (soya) mince
- 1 ½ pints/3 ¼ cups vegetable stock (3 or 4 cubes)
- 1 large glass red wine
- 4 tbsp tomato puree
- 3 tbsp HP brown sauce
- a good grinding of salt and pepper
- 400g turnip/swede, chopped
- 1 small or half a medium cauliflower, broken into florets
- 1 kg potatoes, chopped
- 4 tbsp butter or margarine
- a good grinding of salt and pepper
1. In a large pot, saute the onion and garlic gently in the olive oil until the onion is soft. 2. Add the carrots and cook gently for 5-10 minutes until the carrots begin to soften too. 3. Add the courgette and cook for a couple of minutes, then add the mushrooms and peas and cook for another couple of minutes.4. Add the soya mince, vegetable stock, wine, tomato puree and brown sauce and stir in well. Bring to the boil, then reduce to a simmer, cover and cook for 30 - 40 minutes until the flavours have combined well and the sauce has thickened. Stir occasionally. When it is ready, season.5. While the savoury mince is cooking, steam or boil your turnip, cauliflower and potato in separate pans. Once it is soft, mash and season the turnip, then mash together the cauliflower and potato with some butter and season this too.6. Once everything is ready, assemble your two large pies. First fill each dish with savoury mince, then add a layer of turnip and finish with a layer of mashed cauliflower and potato.7. Pop one dish in a pre-heated oven (200c/180c fan/gas mark 6) for about 20-25 minutes until the potato is golden and the dish is piping hot. Once cool, pop the other dish in the freezer to save for another night.8. Serve with even more veg! You are a hero!!!
Yield: 2 large family sized pies
Here are some of Cooper's dishes:
- Cooking with Cooper - Cheese and Pesto Pinwheels
- Cooking with Cooper - Coconut Ice
- Easy Peanut Butter and Jam Flapjacks
- Fudgey Malteser Brownies
- In Grandma's Kitchen - Truffles
And on the topic of children in the kitchen, Waitrose have a Making for Mum Competition running just now.
To enter you need to take a photo of what your children make for you this Mother's Day or what they have made on previous Mother's Days.
They will show the best photos on their site, and their favourites will also win prizes, from flowers and wine, to a day at the Waitrose Cookery School. Not bad huh? All for a photo.
You can find out more on their facebook page and you have until the 12th of March 2013 to get your entries in.
Disclosure: Waitrose asked me to promote this competition and as I said I was happy to, they are treating me to some wine to enjoy this Mother's Day. Thank you Waitrose. One happy Mummy!