Prep time 20 minutes
Cooking time 60 minutes
- 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.