Recipe Inspiration

Ingredients...

40g unsalted butter

200g peeled and finely chopped onion

2 finely chopped garlic cloves

250g leek, finely shredded

250g carrot, finely chopped

250g celery, finely chopped

300ml dry white wine

1ltr Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)

1kg meat free mince

250g fresh or frozen peas (defrosted)

2.5kg peeled King Edward potatoes, cut into quarters

400g grated smoked cheese (applewood smoked cheddar)

1 pinch ground nutmeg

5 egg yolks

A good twist of freshly ground pepper

Sea salt

Method...

1. Preheat the oven to 180°c

2. Melt the butter in a suitable pan on a medium heat. Add the onion, garlic, leek, carrot and celery, gently fry until they are tender with not too much colour

3. Add the white wine and reduce by half

4. Pour in the Essential Cuisine Premier Rich Vegetable Jus, stir in the meat free mince, bring to the simmer

5. Cover with a lid and cook for 20 minutes in the oven, remove and stir in the peas. Season to your taste with freshly ground pepper and sea salt

6. Meanwhile, boil the potatoes until tender, drain well and push through a sieve or ricer. Beat 1⁄2 of the grated cheese into the warm mash and season to taste with sea salt, freshly ground pepper and ground nutmeg, finally beat in the egg yolks

7. Place the pie mix into a suitable dish

8. Spoon the cheese mash into a piping bag with a large nozzle, pipe the potato onto the pie mix. Sprinkle the remaining cheese on top

9. Bake for 20 minutes until piping hot and golden brown on top. Your Vegetarian Cottage Pie is now ready to serve with your choice of vegetables and buttered new potatoes

Chefs Tip

Fill the base of the pie first and chill to set, add the mash potato when the base is cold to prevent it from moving - bake as per instructions