Vegan Cottage Pie 🤤

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Vegan Cottage Pie 🤤

Well, the weather has gone to absolute shit here, it’s been pissing down with rain for 3-days straight and today we even had hail stones 😳 ❄️

So, on that note, dinner called for something uber comforting tonight 😋 🔥

This is so easy to make, protein packed, and you can make extra to portion it and freeze 🙌🏼

100g TVP
200ml boiling water
300g cooked red or green lentils
1 small onion, finely diced
1 celery stick, finely diced
1 tbsp light soy sauce
1 tbsp balsamic vinegar
2 cloves garlic, minced
1 small piece of ginger, finely grated
200g chopped tinned tomatoes
1 tbsp tomato puree
1 heaped teaspoon of marmite
2 tbsp red bisto gravy granules
1 tsp dried oregano
750g potato (any will do, white, sweet, a mix or both, or if you want a more low-carb dish you could sub with cauliflower mash), diced into small pieces
1 tbsp vegan butter
50ml plant milk
salt & pepper to taste

Start by cooking the potato, either by steaming, boiling or zapping it in the microwave for around 6-8 mins
Next, cover the TVP in boiling water for a few minute to hydrate it
While the spuds are cooking, add the garlic, ginger, onion, celery, balsamic & soy sauce to a medium pan and sauté for 3-4 mins
Add the tomatoes, puree, oregano, marmite & gravy granules, give it all a stir and cover. Simmer on low for around 15 minutes
While the mince is simmering, add the butter & plant milk to the potatoes and mash until they’re nice and fluffy. I use an immersion blender to do the work for me
When the mince is ready, add it to a pan and top with the mash & cheese and pop it under a grill until the cheese is nice and bubbly
Serve & enjoy!

Calories: 320 19p 45c 2f

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