We’re heading into the autumn and winter months, and cosy food is exactly what we need! This cottage pie recipe is simple, wholesome and delicious, and comes with a twist. There’s some really great ingredients included in this recipe, and if you are a meat eater, you can easily swap out the Quorn mince for regular beef.
Cottage pie is a long-standing family favourite when it comes to dinnertime. Packed with nutrients, and perfect for a big family meal or some handy meal prepping.
If you want to make Vegetarian Sweet Potato Cottage Pie, keep reading!
What you’ll need to make Vegetarian Sweet Potato Cottage Pie
1 large bag of Quorn Mince (or standard beef mince)
1kg sweet potatoes, peeled & cut into chunks
2 onions, sliced
150g dried apricots, chopped
2 x 400g cans chickpeas
2 x 400g cans chopped tomatoes
1tsp cumin
200ml vegetable stock
1tsp chilli powder
Grated cheese
1tsp paprika
Method:
– In a large pan, boil the sweet potatoes in water for around 15-20mins, or until soft. When cooked, drain and set aside.
– While the potatoes cook, fry the onions until soft. Then add the spices, apricots, chopped tomatoes and chickpeas.
– Add the stock, bring the pan to the boil and simmer for 15mins. Then, stir in the Quorn Mince and simmer for another 15 mins.
– Get a large, ovenproof baking dish and add the cooked mixture. Mash the sweet potato, adding salt/pepper/herbs for seasoning if you wish, then add it on top of the mixture in the dish.
– Sprinkle some cheese on top, and place under the grill until golden & crispy. Then, serve & enjoy!
It’s as easy as that! A delicious and healthy homemade dish. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.