Although I really love Cottage Pie, I do tend to be left feeling bloated and guilty after eating a whole plate of it. I decided to see if I could make a healthier version, and I am pretty happy with the result! My recipe is below:
Ingredients (Serves 4)
For the Filling:
300g Quorn Mince
250 ml water
1/2 red onion
Coconut oil / olive oil
2 Vegetable Stock Cubes (I swapped them out for Beef stock cubes because I like the taste)
½ Cup Gravy Granules
200ml Balsamic Vinegar
½ Tube Tomato Puree
Salt and Pepper
For the Mash:
4 large Sweet Potatoes
Salt and Pepper
Preparing the Sweet Potatoes: Puncture holes in the top of the potatoes with a fork and put them on a plate in the microwave for 10 minutes. This will speed up the cooking process. Place on a foiled baking tray and bake in the oven at 180C for 30 minutes or until tender.
Start off your filling by Sweating the red onion in a pan with the oil until translucent. This will take around 6-8 minutes.
Add your Quorn Mince into the pan (from frozen) and stir the mixture together at medium heat. Pour in your balsamic Vinegar at this point to top the mince sticking to the bottom of your pan. After 2 minutes add in your stock cubes. Cook for another 2 minutes.
Pour in your water and add the gravy granules, stirring until well combined. Add your herbs and Tomato Puree and bring to a boil.
If the mixture starts to stick- add more water, if it is too watery- add more gravy granules. Continue to add until you are happy with the consistency.
Portion out into Ceramic dishes. Here I am using separate ones but if you are all eating together you can just use one large dish.
Take the Sweet Potatoes out of the oven and slice down the middle. Scoop out the flesh and mash together with some butter, salt and pepper until smooth.
Spoon the mash over your filling and fluff up with a fork.
When you are ready to eat it, bake in the oven for 25 minutes at 180C. Or until bubbling.
Serve with your favourite Vegetables and Enjoy!