BREAKDOWN:

Serves 6
499 calories
59g carbohydrates
20g protein
20g fats

INGREDIENTS:

 

1 tbsp. of olive oil

1 white onion, diced

2 cloves of garlic, minced

1 tsp. of salt

1 tsp. of pepper

2 sprigs of fresh thyme

1 tsp. of fresh rosemary

1 tbsp. of Worcestershire sauce

2 tbsp. of tomato puree

1 cup of vegetable broth 

1 carrot, grated

1 cup of frozen peas

350g of mince alternative

​

FOR THE POTATOES:

1-2lb of Marie piper potatoes

4 tbsp. of vegan margarine or butter

1 cup of grated strong cheese alternative

1 tsp. of salt

1/2 tsp. of pepper

​

METHOD:

1. To a hot pan on medium heat with the oil, add the diced onion, garlic, salt, pepper, thyme, rosemary, Worcestershire and tomato puree and cover with a lid to simmer for 5-8 minutes or until the onion browns.

2. In a separate pan of boiling water, peel and add the potatoes and bring to a boil before reducing the heat to simmer for 12-15 minutes or until a knife pierces the largest potato easily.

3. Add the vegetable broth, grated carrots, frozen peas and mince alternative to the pan with the spices and onions and cover with a lid to simmer for 15 minutes.

4. Once the potatoes have cooked, strain them of the remaining water before adding in the vegan margarine or butter, grated cheese, salt and pepper and use a mashing utensil to create a creamy mash topping.

5. Preheat the oven to 180 degrees / gas mark 4.

6. In a large ovenproof baking dish, place the mince layer down before topping with the creamy potato mash and remove to the oven to bake for 20-22 minutes. I like to add some additional cheese to the top of my pie before adding it the oven for an extra crispy potato topping!

7. Enjoy!