Vegetarian Cottage Pie

Ingredients for  4  Servings

• 900g

  Potatoes, peeled and chopped
• 6 tbsp

  Low fat natural yogurt
• 4 tbsp

  Parsley, chopped
• 1

  Red onion, peeled and chopped
• 2

  Carrots, peeled and chopped
• 2

  Celery sticks, finely chopped
• 2

  Garlic cloves, peeled and crushed
• 350g

  Quorn mince
• 400g

  Can of chopped tomatoes
• 2 tsp

  Dried oregano
• 1

  Egg, beaten
• 1

  Vegetable stock cube
• -

  Low calorie cooking spray
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain, return to the pan and mash until smooth. Add the parsley and yogurt, season and set aside.
2. While the potatoes are cooking, spray another pan with low calorie cooking spray and place over a high heat. Add the onion, carrots, celery, garlic and peas and stir-fry for 4-5 minutes. Add the Quorn mince and stir-fry for a further 4-5 minutes. Stir in the tomatoes, stock cube and oregano and stir well. Bring to the boil, the remove from the heat.
3. Preheat the oven to 200°C/Fan 180°C/Gas 6.
4. Transfer the vegetable mixture to a medium sized pie dish and top with the potato mixture. Rough up the surface with a fork. Brush with the beaten egg and bake for 25-30 minutes or until the top is golden. Remove from the oven and serve with vegetables of your choice.