Vegetable Cottage Pie
- RECIPE MAKES: 2 portions
- COOK TIME: 80 minutes
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Boil the sweet potato in a pan of boiling water until soft, then drain.
Add ProZero and butter to the sweet potato and mash until smooth.
Heat the vegetable oil in a large saucepan over a medium-high heat.
Add butternut squash, onions, carrots, mushrooms, celery, parsnips, garlic, Worcestershire sauce, mixed herbs and tomato puree and cook for 5 minutes, until the vegetables start to brown.
Stir in the tinned tomatoes and vegetable stock.
Let the mixture simmer until sauce has reduced.
Divide the mixture into the 2 oven proof dishes.
Top with the sweet potato mash and bake in oven for 40 minutes, until golden brown.
ProZero is a food for special medical purposes and must only be used under medical supervision.
- 800g Sweet potato, peeled and diced
- 40ml ProZero
- 20g Butter
- 5ml Vegetable oil
- 50g Butternut squash, peeled and diced
- 50g Onions, sliced
- 50g Carrots, peeled and diced
- 50g Mushrooms, sliced
- 50g Celery, sliced
- 50g Parsnips, peeled and diced
- 1 Garlic clove, crushed
- 2tsp Worcestershire sauce
- 1tsp Dried mixed herbs
- 2tsp Tomato puree
- 50g Tinned chopped tomatoes
- 150ml Vegetable stock
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