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Magic Mince Cottage Pie
Vegan version of a classic using 'The Vegetarian Butcher' Magic Mince
- 0 Minute
- 10 Servings
Ingredients
- 60.00 g Knorr Gluten Free gravy granules for Meat Dishes
- 10.00 g Knorr Professional Mixed Herbs puree
- 20.00 ml vegetable oil
- 200.00 g onions
- 200.00 g carrots
- 1.00 x bay leaf
- 600.00 g The Vegetarian Butcher Magic Mince
- 1,000.00 g potatoes
- 50.00 g tomato puree
- 3.00 g Seasoning salt pepper
- 150.00 g vegan butter
- 800.00 ml water
Preparation
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For base: Finely dice onions and carrots.
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Sweat in a large pan with vegetable oil and bay leaf for 5 minutes till onions are translucent.
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Add tomato puree and cook for a further 2 minutes.
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Add 'The Vegetarian Butcher' NoMince (which does not need browning) and KNORR Professional Mixed Herbs Puree.
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In separate pan bring water to boil and whisk in KNORR Gravy Granules for Meat Dishes. to thicken.
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Add gravy to mince and cook out for 5 minutes.
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Divide mixture into base of individual dishes.
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For mash potato: Peel and cut potatoes evenly. About 5cm cubes.
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Boil potatoes in pan till soft. Drain well and place back in pan over low heat to dry out for 1 minute.
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Push Potatoes through potato ricer and add vegan butter to enrich.
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Season and pipe mash potato over NoMince in the individual dishes..
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To finish and serve: Melt the vegan butter and brush over the potato topping.
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Cook in combi oven at 175c for 25 minutes till core temperature meets Food Safety Guidelines.
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Suggest serving with Braised red cabbage and tender stem broccoli.
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