Cottage pie served 2

Cottage Pie

Prep time  20 minutes

Cooking time 60 minutes

Serves  4


  • 150g Pea Mince
  • 1 red onion
  • 1 clove garlic, minced
  • 1 tbs tomato puree
  • 400g tin tomatoes
  • 2 tbs red wine (optional)
  • 2 stalks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp marmite
  • 1 bay leaf
  • 1 kg potatoes for mash


Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.

Heat 2 tbs oil in a pan, cook the onions for 5 mins until soft. Add garlic and cook for a further minute.

Add the Pea Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan. Simmer for 30 mins.

Season to taste and cook for a further 15-30 minutes until tender.

Meanwhile peel, halve and boil the potatoes for 20 minutes until soft. Drain and allow to steam for 5 minutes. Season the potatoes and then mash until creamy – adding butter/oil/milk/dairy substitute as desired.

Place mince into a greased baking dish, top with creamy mash potato and bake in a preheated oven at 200C/180C Fan for 25-30 minutes until cottage pie is golden and bubbling.

serving suggestion

Seasonal vegetables.