Mushroom and Nut Cottage Pie
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Prep Time
25 MINS
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Cook Time
50 MINS
- KCals 322
- Carbs 38G
Ingredients
For the mash topping
- 400 g potatoes peeled and cut into 2cm chunks
- 200 g carrots peeled and cut into 1cm dice
- 200 g swede peeled and cut into 1cm dice
- salt and black pepper
For the filling
- 500 g mushrooms finely chopped (they should be the texture of vegetarian mince)
- 1 leek trimmed, rinsed and finely sliced
- 1 onion peeled and finely chopped
- 1 carrot peeled and finely diced
- 2 cloves of garlic peeled and crushed
- 1 tsp dried thyme
- 2 tbsp tomato puree
- 2 tbsp Henderson's relish
- 1 vegetable stock cube made up with 400ml boiling water
- 1 red wine stock pot
- 80 g chopped mixed nuts
- salt and freshly ground black pepper
- low-calorie cooking spray
Instructions
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Place the potatoes, carrots and swede in a pan and cover with cold, salted water. Bring to boiling and cook for around 20 minutes until soft.
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While the mash topping cooks, spray a large saucepan or sauté pan with low-calorie cooking spray and place over a medium heat.
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Add the leeks, onions and carrots and cook for 5 minutes until soft. Add the garlic and thyme and cook for another minute.
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Add the mushrooms and cook for a further 5 minutes.
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Add the tomato puree, stock, stock pot (if using) and Henderson's relish. Stir in the nuts.
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Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until you have a thick consistency.
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Preheat the oven to 200°C.
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Drain and mash the potato, carrots and swede. Taste and season with salt and pepper, if required.
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Pour the filling into an ovenproof dish. Top with the mash and fluff up the top with a fork.
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Bake in the oven for 20-25 minutes, until the top is golden.
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Serve!