Vegetarian cottage pie recipe
 A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces300g/10½oz parsnips or swede, peeled, cut into piecesknob of buttersplash milk salt and freshly ground black pepper 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into pieces 300g/10½oz parsnips or swede, peeled, cut into pieces knob of butter splash milk salt and freshly ground black pepper 1 tbsp rapeseed or groundnut oil1 onion, peeled, finely chopped1 garlic clove, peeled, crushed to a paste with the edge of a knife1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves300g/10½oz vegetarian mince, fresh or frozen400g/14oz can cannellini beans, drained and rinsed400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional)salt and freshly ground black pepper steamed green vegetables, to serve 1 tbsp rapeseed or groundnut oil 1 onion, peeled, finely chopped 1 garlic clove, peeled, crushed to a paste with the edge of a knife 1 large carrot, peeled, finely chopped 1 leek, trimmed, thinly sliced 2 tsp chopped fresh thyme leaves 300g/10½oz vegetarian mince, fresh or frozen 400g/14oz can cannellini beans, drained and rinsed 400g/14oz can chopped tomatoes 1 tbsp tomato purée sugar, to taste (optional) salt and freshly ground black pepper steamed green vegetables, to serve Method Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well.Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside.To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. Add the butter and mash using a potato masher or ricer. Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. To make the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, leek and thyme and continue to fry for a further 5 minutes, or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes, stirring continuously, or until golden-brown. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables. Bake for 20 minutes, or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables.