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    Vegetarian Cottage Pie with Parsnip and Apple Mash

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    Vegetarian Cottage Pie with Parsnip and Apple Mash

    The sweet and creamy parsnip and apple mash is a great alternative to traditional mashed potato for this and many other dishes.

    • Low Fat
    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4

    Ingredients

    • For the filling:
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 onion, finely chopped
    • 100g carrots, peeled and diced
    • 300ml vegetable stock
    • 2 tbsp Waitrose tomato purée
    • 1 tsp Waitrose Cooks’ Ingredients Dried Wild Rosemary
    • 2 tbsp redcurrant jelly
    • 350g pack fresh Quorn™ Chicken Style Pieces
    • 100g frozen peas
    • For the mash:
    • 4 medium parsnips, peeled and cubed (about 600g)
    • 2 large Bramley apples, peeled, cored and cubed (about 400g)
    • 15g butter

    Method

    1. Prepare the mash by placing the parsnips in a pan and covering with cold water. Bring to the boil and cook for about 8 minutes. Add the apples and continue cooking for another 3-4 minutes until both are tender. Strain well then mash with the butter and some seasoning. Cover and keep warm.
    2. Preheat the oven to 200°C, gas mark 6. Heat the oil in a pan and sauté the garlic and onion for 3-4 minutes. Add the carrots, stock, tomato purée, rosemary, redcurrant jelly and Quorn™. Stir well, season and simmer for about 5 minutes to heat through. Stir in the peas. Tip the filling into a 1.2 litre shallow pie dish, top with the mash and spread out evenly with a fork.
    3. Cook for 25-30 minutes until the mash is starting to turn golden and the filling is piping hot. Serve with some lightly cooked courgette and mangetout.

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    Cook's tips

    Add some grated vegetarian hard cheese to the mash just before you cook the pie.
    Vary the mash topping and try potatoes and carrot, or sweet potatoes instead.

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    3 stars

    Glossary