About this recipe:An easy to make cottage pie thats great for getting your five a day, easy to cook and can be re-heated, made vegetarian or vegan, and can be frozen. You can easily make this a vegetarian cottage pie by omitting the mince, or substituting tinned lentils for the mince. You can make it vegan by using margarine and soya milk for the mash.
Boil or steam the broccoli, cauliflower, leek and carrots for 15 to 25 minutes, depending on how soft you like your veg.
Separately, boil the potatoes until soft. Drain and mash with milk and butter.
Meanwhile, add the olive oil to a frying pan. Fry the onion for 5 minutes till soft. Add the chopped peppers and mince and cook till brown (you can skip the mince if you want a vegetarian cottage pie, or add a tin of lentils or beans).
Crumble in the OXO® cube and stir into the mince (use a vegetable stock cube if making a vegetarian pie).
Add the mince mixture along with the steamed veg into a pie dish. Spoon over the creamy mashed potato and spread it out to the sides of the dish. Add a pinch of mixed herbs and black pepper on the top for show.
Bake in a 180 C / Gas 4 oven until hot and bubbly.
Add vegetables that need using up, such as mushrooms, cabbage, peas, sweetcorn, spinach, lentils or remove the mince and make it vegetarian.
Made a delicious vegan version - used a vegetable stock cube, and replaced the milk and butter in the mashed potato with red palm and canola oil (also added some spring onions and rosemary). Wasn't clear on where I should add the veg stock, so I poured about 150ml over the vegetables before layering on the mashed potato. I omitted the mince (of course!) and also left out the carrots as I didn't have any. It was really lovely, even my meat-eating mum couldn't get enough - will definitely make again! - 12 Feb 2012