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Vegetarian Cottage Pie
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Vegetarian Cottage Pie

This deliciously comforting, healthy cottage pie, packed full of vegetables, has you sorted for winter! It’s freezer-friendly too – so you can whip up a batch and enjoy anytime!

Makes 4-6
Prep Time 20 minutes
Cook Time 50-60 minutes
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Tomato Paste

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

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madewith image
Method
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.
Step 4
Mashed Potato:
Step 5
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.
This recipe also makes a great side dish - serve with crumbed or grilled chicken.
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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
400 g can Wattie’s Cannellini Beans in Springwater,* drained
400 g can Wattie’s Savoury Tomatoes
Handful fresh parsley leaves, chopped
750 g potatoes, peeled and chopped
25 g butter
2 Tbsp milk
½ cup grated low fat cheese
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