Italian Influenced Vegetarian Cottage Pie Recipes

ITALIAN VEGGIE COTTAGE PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
• Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
• Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

VEGETABLE AND LENTIL COTTAGE PIE

Steps:

• Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8-10 minutes over a medium-high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes. Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35-40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened. Remove from the heat, stir in the spinach, and let it wilt. Check the sauce's consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15-20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese. Spread the mash over the filling (see below, Decorative topping). Bake for 30-40 minutes until golden and bubbling. KEYS TO PERFECTION Moist, juicy filling The filling should be moist with plenty of sauce, but not sloppy. Add 2-3 tablespoons of water if it's too dry. Leave the filling to cool before adding the topping, as it will support the mash better. Smooth, creamy mash The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk. Decorative topping Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.

ITALIAN COTTAGE PIE

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
• In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.

ITALIAN INFLUENCED VEGETARIAN COTTAGE PIE

Steps:

• Peel and quater the potatos and place in a pot of salted water to boil at a medium heat.
• Chop the onion roughly and throw into the 4 tablespoons of heated olive oil in a large pot, fry to transparency. Add the garlic paste, salt, celery salt and, if desired, some black pepper. Mix together well.
• Add the Quron mince to the onions and fry lightly to seal the mince. Mix together well. Add to the mince, stock made from the chopped tomatos, tomato puree and ketchup. Season to taste. Keep mixing!
• Line a casserole dish with the drained sweetcorn and layer on the mince mixture.
• Drain the boiled potatos, mash them and gradually add the chedder cheese while mashing. Layer on the cheesy mash on top of the mince. Cover with the mozzerlla cheese and any chedder thats left over.
• Sprinkle on pine nuts and bake in the oven on a medium to high heat untill golden on top.

GOLDEN VEGGIE SHEPHERD'S PIE

Steps:

• To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
• Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
• Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Season to taste, take off heat, then stir in 3 tbsp tomato purée.
• While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

VEGETARIAN COTTAGE PIE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate.
• Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon for 10 minutes. Transfer the mixture to a baking dish.
• Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.