Heat the oil in a large frying pan, then add the chopped onion and diced carrots, fry for 3 – 4 minutes before adding the garlic, the Meatless Farm Ground and the herbs, continue to fry for 8 – 10 minutes until the mince has browned off.
Add the red wine, Worcester sauce and vegetable stock. Simmer gently for 10 minutes.
Meanwhile cook the potatoes in a large saucepan of boiling salted water until tender, about 15 -20 minutes. Heat the oven 190°C/170°C Fan/Gas Mark 5.
Mix the cornstarch with 1 tsp cold water and add to the mince mixture to thicken slightly, then add the peas. Pour the mixture into an ovenproof dish.
Drain and mash the potatoes with the spread and milk, season and top over the cottage pie base. Sprinkle with grated cheese. Bake in the oven for 30 minutes or until golden brown.
1 pack The Meatless Farm Ground
1 -2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 garlic cloves, crushed
1 tsp dried thyme or mixed herbs
1 pinch ground black pepper
2 tbsp Worcester sauce (optional)
150ml red wine (vegetable stock can be used instead)
350ml vegetable stock
50g frozen peas
2 tsp cornstarch
800g – 900g potatoes, peeled
25g butter or vegan spread
2 – 3 tbsp milk
50g mature Cheddar cheese, grated
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