Vegan Cottage Pie
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Hearty mushroom stew topped with mashed potatoes and baked to golden perfection
Feeds
6Person
Preparation time
60Min.
easy
Ingredients
- For the Mushroom Stew
- 30 ml (2 tbsp) oil
- 1 onion, diced
- 15 ml (1 tbsp) Rajah Medium Curry Powder
- 15 ml (1 tbsp) Robertsons Paprika
- 1 tablespoon crushed garlic
- 2 carrots, thickly sliced into rounds
- 250 g Portobello mushrooms, halved
- 250 g Button mushrooms halved
- 15 ml (1 tbsp) Robertsons Masterblends Rosemary & Garlic Seasoning
- 1 sachet (50 g) tomato paste
- 1 Knorr Vegetable stock pot
- 500 ml (2 cups) boiling water
- 3 Bay leaves
- 1 cup peas (fresh or frozen
- 15 ml (1 tbsp) Robertsons Thyme
- 7,5 ml (1 tsp) Robertsons Black Pepper
- A handful of fresh parsley, chopped
- For the Mash
- 8 medium-sized potatoes, peeled and cubed
- 7,5 ml (1 tsp) salt
- 43 g (3 tbsp) vegan butter
- 60 ml (¼ cup) coconut cream
- 7,5 ml (1 tsp) Robertsons Ground White Pepper
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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