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Veggie cottage pie with rosti topping

Meat eaters and vegetarians will love this pie. Packed with loads of vegetables, it's a tasty and nutritious meal.

spoon scooping out baked layered vegetable and potato casserole
Serves
4
Price*
£1.53 Per Serving
Ready in**
1 Hour(s)

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 383 calories, which is 19 percent of your reference intake for calories.
The sugar is rated Low with 10.9 grams, which is 12 percent of your reference intake for sugar.
The fat is rated Low with 8.5 grams, which is 12 percent of your reference intake for fat.
The saturated fat is rated Low with 1.3 grams, which is 7 percent of your reference intake for saturated fat.
Salt is rated at Low with 1.1 grams, which is 18 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,604KJ
383KCAL
19%
FAT
Low
8.5g
12%
SATURATES
Low
1.3g
7%
SUGAR
Low
10.9g
12%
SALT
Low
1.1g
18%
of your reference intake
Typical energy values per 100g: 1,604kJ/383kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 700g medium-sized potatoes
  • 2 tbsp sunflower oil
  • 1 medium onion, chopped
  • 1 stick celery, diced
  • 150g carrots, diced
  • 250g mushrooms, chopped
  • 350g pack Quorn Mince
  • 400g can Asda Green Lentils, drained
  • 3 tbsp Asda Tomato Ketchup
  • 3 tbsp Asda Brown Sauce

How to make it

  1. Preheat the oven to 200C/180C Fan/Fan 6. Put the unpeeled potatoes in a large pan, cover with cold water and bring to the boil. Cover and simmer for 15 minutes. Drain and set aside to cool.
  2. Heat 1 tbsp of the oil in a large pan and cook the onion, celery and carrots, stirring often, for 5 minutes. Add the mushrooms and cook for 5 minutes, stirring often.
  3. Add the Quorn mince, lentils, ketchup, brown sauce and 200ml water. Cover and simmer for 10 minutes. Transfer to an ovenproof dish.
  4. While the Quorn is cooking, peel the potatoes and grate them coarsely. Put in a bowl and toss with the remaining oil. Cover the filling with the potato and bake for 30-35 minutes.