Mini Veggie Cottage Pies
- Easy
- Main, Vegetarian
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Mini Veggie Cottage Pies – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 1 tbsp olive oil
- 2 onions, diced
- 2 garlic cloves, crushed or finely chopped
- 250g carrots, diced
- 200g mushrooms, diced
- 1 tsp mixed herbs
- 125g red lentils
- 1 heaped tbsp tomato puree
- 1 tin (400g) of chopped tomatoes
- 350ml veg stock
- 4 large potatoes
- 100ml milk
- 25g butter (optional)
- 75g grated cheese (optional)
- Salt and Pepper
Equipment
- Sharp knife, chopping board, large frying pan, foil or a lid for the pan, spatula, grater, saucepan, baking tray (if oven cooking), fork, spoon, large bowl
Allergens
- Dairy (milk), Gluten (flour), Celery (stock)
Method
- Preheat the oven to 180°C, Gas Mark 5 if baking your potatoes.
- Chop the onions and garlic, dice the carrots and mushrooms and prick the potatoes with a fork (5 times each)
- Boil the kettle for the stock.
- Microwave the potatoes on high for 5 minutes
- OR bake the potatoes for 45-55 minutes. Start making your filling (step 6 onwards) after 35 minutes.
- Heat the oil on a medium heat, fry the onion for 3-4 mins to soften, then stir in the garlic and fry for a further 3 mins.
- Make up 350ml of stock with the boiled water.
- Add a little more oil and stir in the diced carrot and mushrooms. Fry gently for 3-4 mins.
- If microwaving the potatoes turn them over and cook for a further 4-5 mins until soft and heat the grill to medium
- Add and stir in the tomatoe puree, herbs, tin of tomatoes, lentils and stock.
- Simmer gently for 8-10 mins more then cover with foil or a lid and simmer for a further 15-20 mins until the lentils are softened.
- Remove the potatoes from the oven or microwave and leave to cool a little.
- Cut them in half and use a spoon to scoop the potato out into a bowl.
- Mash with the milk, salt and pepper and butter.
- Grate the cheese.
- Stir spinach into your pie mix if using. It will quickly wilt!
- Fill each potato skin with the veggie pie filling.
- Spoon the mashed potato on the top and fluff with a fork.
- Sprinkle with grated cheese (optional).
- Place your mini ‘pies’ in the oven for 15 – 20 minutes.
- Or place them under the grill for 5-6 minutes to gently brown the top.
- Serve with any spare sauce and enjoy!
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