05 March 2013

Cottage Garden Pie


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.

My shepherds pie usually features onions, carrots and mushrooms, but this is jam packed with vegetables. It's a great family dish and a sneaky way of adding extra veg into your family's diet. Are you ready to count with me?

  1. Onions
  2. Mushrooms
  3. Carrots
  4. Courgettes (zucchini)
  5. Turnip (swede)
  6. Cauliflower
  7. Potato
Yes, seven is the lucky number and Cooper loves this. Whoop! Whoop!

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 hidden cauliflower mixed in. I pop one dish in the freezer for another evening and one in the oven to cook until the mash is golden.

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?



print recipe

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.
Ingredients
  • 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
Instructions
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!!!
Details
Total time:
Yield: 2 large family sized pies


Cooper loves this dish, but he wasn't able to help with much more than the mashing of the potatoes, but if you want to see him hard at work in the kitchen, then head over to Baby Centre to see his series Cooking with Cooper.

Here are some of Cooper's dishes:
  1. Cooking with Cooper - Cheese and Pesto Pinwheels
  2. Cooking with Cooper - Coconut Ice
  3. Easy Peanut Butter and Jam Flapjacks
  4. Fudgey Malteser Brownies
  5. 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.

It can be something they have whipped up in the kitchen a la Cooper or it could be a card they have designed or a special gift they have made for you.

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!

22 comments:

  1. Nice pie and great name for it.

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  2. I am loving the veggie packed version Jacqueline, and just think Cooper LOVED it. Now that's a bonus.

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    Replies
    1. It really is a bonus Val. I always feel like doing a little dance when he eats lots of veg!

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  3. Ooh, thanks for the reminder to check on Cooper's cooking.
    He looks like such a little bite of sweet, he makes all of us want to eat him up - unlike my wee nephews who would have set the kitchen on fire even making something that didn't require flame. I have NO idea how you've managed to have a son who actually can keep tidy and do things without excessive force and all.

    I'm sure it's none of Graham's influence!

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    Replies
    1. Haha, you may be right, but he does like a bit of rough & tumble with his daddy & he goes to a martial arts class now too.

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  4. looks gorgeous and very similar to my cottage pie too, that vegetarian mince stuff really comes into its own in this type of dish doesn't it? gorgeous!

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    Replies
    1. It really does & it's great to have different textures in a dish.

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  5. I have just found this site while looking for some low calories recipes for the 5:2 diet. It’s so good to find a few more vegetarian recipes , I tend go through phases of cooking the same things and when I’m getting bored of them I can’t remember what else I used to make – so it’s great to get some inspiration.

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    Replies
    1. I think we all do that Deemjay, old favourites come out again and again :)

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  6. A great way to use your veggies!
    Loving little Cooper cooking, such a lovely age.

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    Replies
    1. It is a great age. I'm enjoying every minute of it Nic :)

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  7. Delicious! I love dishes which are primarily vegetables. I have no interest in "every thing in moderation". Some foods are clearly better nutritional value that others! Beautiful pictures, too.

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  8. Very interesting, never have eaten a pie like that- for crust you're using potatoes and cauliflower (not pie dough)? Is that a traditional way to prepare a pie crust in the UK?

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    Replies
    1. We do some pies in the UK that are just topped with mash and no pastry in sight. We also do pies with pastry.

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  9. I loved reading this funny post! i agree here! This is a fabulous & very appetizing garden pie! Yummmm!

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  10. I love the name of your dish! The filling looks so delicious, have not used soya mince for a long time but you have made it look very appealing!

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    Replies
    1. I hope you go back to it then Anne, it is rather good.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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