• 1 tbsp vegetable oil
  • 100g frozen chopped onion
  • 454g pack frozen meatfree mince
  • 300ml vegetable stock, made with 0.5 vegetable stock cube
  • 1 tbsp tomato purée
  • 150g frozen sweetcorn
  • 150g frozen British garden peas
  • 500g frozen mashed potato
  • 4 carrots, peeled and sliced on the diagonal
  • 2 tsp cornflour
  • 2 tbsp frozen chopped parsley


  1. 1

    Heat the oil in a large shallow pan. Add the frozen onion and cook for 3 minutes to soften. Add the frozen meatfree mince and stir-fry for 3 minutes.

  2. 2

    Add the stock and tomato purée, bring to the boil, then reduce the heat, cover and simmer for 5 minutes. Add the frozen sweetcorn and peas and cook for a further 3 minutes.

  3. 3

    While the mince is cooking, defrost and heat the mashed potato in the microwave: put it in a microwave-proof bowl with 2 tbsp water, cover with cling film and cook on high for 5 minutes, stirring once. Cook the carrots in a pan of boiling water for 5-7 minutes, or until just tender.

  4. 4

    Mix the cornflour with 1 tbsp cold water to make a paste. Stir into the mince mixture and simmer for a further 1-2 minutes until thickened and bubbling.  Divide the mince between 4 x 500ml individual heatproof dishes. Preheat thegrill to high.

  5. 5

    Stir the parsley into the mashed potato, then cover and microwave on high for 1 minute. Spoon the hot mash over the mince to cover, roughing up the surface with a fork. Place the dishes on a baking sheet and pop under the grill for 5 minutes until the potato is just golden. Drain the carrots and serve with the cottage pies.

Nutritional Details

Each serving provides
  • Energy 2232kj 533kcal 27%
  • Fat 19.2g 27%
  • Saturates 4.4g 22%
  • Sugars 17.9g 20%
  • Salt 2.29g 38%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

52.2g carbohydrate 2.3g fibre 36.7g protein

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