Individual veggie cottage pies
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need.
Serves 4
INGREDIENTS
1 onion, finely chopped
2 large carrots, diced
2 garlic cloves, grated
½ tsp dried thyme
300ml of veggie stock
A packet of vegan or veggie mince
1 tin butter beans
1 tin of chopped tomatoes
1 tbsp ketchup
1 generous tsp marmite
2 tsp Dijon mustard
400g of sweet potato, peeled and roughly chopped
400g of potatoes, peeled and roughly chopped
Some butter or olive oil, for mashing
Salt and pepper
METHOD
Preheat the oven to 180c.
Fry the onion in a little olive oil until golden.
Add the carrots, garlic, dried thyme and mince, season well and fry for a minute. Pour in the tinned tomatoes, butter beans, stock, ketchup, marmite and mustard, bring to the boil and simmer for around 20 minutes.
Meanwhile, boil the potatoes and sweet potatoes for about 20 mins and then mash with some oil or butter.
Pour the filling into small oven proof dishes, freezing any leftovers and either pipe or dollop the mash on top.
Sprinkle with cheese and pop in the oven for about 20 - 30 mins, depending on the size of the pies.