Name: Vegetarian Cottage Pie
Prep time: 20 min
Cook time: 60 min
Yield: Makes 4-6 Serves
Cuisine: British
Ingredients: 1 onion, chopped; 1 stick celery, chopped; 2 Tbsp Wattie's Tomato Paste; 1 cup diced pumpkin (150g); 1 cup diced carrots (150g); 1 cup diced kumara (150g); 400g can Wattie's Cannellini Beans in Springwater,* drained; 400g can Wattie's Savoury Tomatoes; Handful fresh parsley leaves, chopped; 750g potatoes, peeled and chopped; 25g butter; 2 Tbsp milk; ½ cup grated low fat cheese

This deliciously comforting, healthy cottage pie, packed full of vegetables, has you sorted for winter! It's great for meal prepping or weeknight dinners.

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Makes 4-6 Serves

Prep Time 20 minutes

Cook Time 50-60 minutes

Easy

Ingredients

1 onion, chopped

1 stick celery, chopped

2 Tbsp Wattie's Tomato Paste

1 cup diced pumpkin (150g)

1 cup diced carrots (150g)

1 cup diced kumara (150g)

400g can Wattie's Cannellini Beans in Springwater,* drained

400g can Wattie's Savoury Tomatoes

Handful fresh parsley leaves, chopped

Mashed Potatoes:

750g potatoes, peeled and chopped

25g butter

2 Tbsp milk

½ cup grated low fat cheese

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Wattie's Cannellini Beans in Springwater

Method

To make the cottage pie :

Step 1

Heat a dash of oil in a deep lidded frying pan or saucepan. Add onion and celery and cook over a low heat until onion softens. Stir in Wattie's Tomato Paste and cook a further minute.

Step 2

Add pumpkin, carrot, kumara and drained Wattie's Cannellini Beans. Pour over Wattie's Savoury Tomatoes and ½ can of water. Bring to the boil. Reduce heat cover and simmer 25-30 minutes or until vegetables are tender. Stir in chopped parsley.

Step 3

Preheat oven to 190°C (fan assisted). Transfer vegetables and sauce to a lasagne-style dish. Top with mashed potato and sprinkle over grated cheese. Bake for 20-30 minutes until potatoes are golden and filling hot.

Mashed Potato:

Step 1

Cook potatoes in lightly salted boiling water until tender. Drain well. Mash potatoes and mix in butter and milk until smooth and creamy.

Tips

* Product available in New World and Pak'n Save.

Make sure you don't let the sauce reduce too much as the vegetables will continue to absorb sauce as they cool.

Add a dollop of your favourite pesto to the vegetable filling if wished before topping with mashed potato.

Add ½ tsp Gregg's Ground Cumin and ½ tsp Gregg's Ground Coriander to the softened onion if wished.

Substitute the winter vegetables for red onions, red and green capsicums, courgettes, eggplant and frozen peas which need to be added with the parsley at the end of cooking.

Replace the chopped parsley with a good dollop of basil pesto.

Top with mashed kumara in place of the potato.

Swap It Out

Try switching out the Wattie's Cannellini Beans for Wattie's Pinto, Red Kidney or Lentils.

You can also try different tomatoes in place of the Wattie's Savoury Tomatoes such as Wattie-s Indian Style, Wattie-s Mexican Style, or Wattie-s Italian Style Tomatoes.

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