Veggie Loaded Easy Cottage Pie

Cottage pie is a traditional British dish that dates back to the 18th century. It was originally made with leftover meat, but this vegetarian version is just as delicious!

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.

Print Recipe

Easy

Veggie Loaded Easy Cottage Pie

Cooking Method: Baking Cuisine: British Courses: Dinner, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Beginner Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 200 gram Carrots
• 150 gram Peas
• 150 gram Onion
• 2 clove Garlic
• 2 teaspoon Olive Oil
• 1 cup Vegetable Stock
• 2 tablespoon Tomato Paste
• 1 teaspoon Mixed Herbs
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Peel and chop the potatoes, carrots, onion, and garlic.
3. In a large pot, boil the potatoes until tender. Drain and mash them with a fork or potato masher.
4. In a separate pan, heat olive oil and sauté the onion and garlic until softened.
5. Add the carrots, peas, vegetable stock, tomato paste, mixed herbs, salt, and black pepper to the pan. Cook for 5 minutes.
6. Transfer the vegetable mixture to a baking dish and spread it evenly.
7. Top the vegetables with the mashed potatoes, spreading them evenly to cover the vegetables.
8. Bake in the preheated oven for 30 minutes or until the top is golden brown.
9. Let it rest for 10 minutes before serving.
10. Enjoy your Veggie Loaded Easy Cottage Pie!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 8g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.