Care to Cook

Rosemary Shrager’s Vegetarian Cottage Pie!

What you will need:

Ingredients

• 500g Butternut Squash
• 2 Tablespoons of Cooking Oil
• 1 Tin of Chickpeas
• 1 Onion
• 1 Celery Stick
• 1 Large Carrot
• 2 Garlic Cloves
• 1 Tablespoon of Plain Flour
• 2 Teaspoons of Dried Thyme
• 1 Tin of Chopped Tomatoes
• 2 Vegetable Stock Cubes for the Vegetable Stock
• 800g Potatoes
• 50g Butter
• 100ml Milk
• 100g Cheddar Cheese
• 1 Tablespoon Horseradish Sauce (Optional)
• Salt & Pepper

Equipment

• Apron
• Teaspoon
• Frying Pan
• Ovenproof Dish
• Measuring Jug
• Potato Masher
• Knife & Fork
• Cooking Spoon
• Colander
• Casserole Dish or 2 Saucepans
• Ovenproof Gloves
• Measuring Scales

Method

1. Measure all your ingredients.
2. Peel 800g of potatoes.
3. Chop the potatoes.
4. Peel your butternut squash.
5. Scoop out the seeds.
6. Chop the butternut squash into 1cm cubes.
7. Wash your hands and put on your apron.
8. Preheat the oven to 210 degrees or gas mark 7.
9. Put 2 tablespoons of oil in a frying pan. Heat on medium.
10. Add the diced onion to the frying pan and cook until soft.
11. Add the chickpeas to the frying pan.
12. Add the diced celery.
13. Add the chopped carrots.
14. Cook all the vegetables in the frying pan for 5 minutes.
15. Put 2 tablespoons of oil in a large saucepan or casserole dish and add the butternut squash.
16. Add the cooked vegetables to the butternut squash and mix well.
17. Add the flour to the vegetable mixture and stir.
18. Measure 400ml of boiling water in a measuring jug.
19. Carefully add two vegetable stock cubes to the boiling water.
20. Gently stir the boiling water and stock cubes together and make your vegetable stock.
21. Add the 400ml vegetable stock to the saucepan or casserole dish.
22. Add the thyme to the saucepan or casserole dish.
23. Add the garlic to the saucepan or casserole dish.
24. Mix the ingredients together.
25. Leave to simmer for 30 minutes on the hob with no lid.
26. Boil the potatoes in salted water for 15 minutes until soft.
27. Drain the potatoes with a colander.
28. Add the butter to the potatoes.
29. Pour the milk to the potatoes.
30. Add the grated cheese to the potatoes.
31. Add the horseradish cream to the potatoes.
32. Mash all of that together using the potato masher until it is all mixed in.
33. Check the vegetable mix, add salt and pepper if needed.
34. Pour the vegetable mix into an ovenproof dish.
35. Add the mash potato on top of the vegetable mix. You can use a fork to spread it.
36. Place the dish into the preheated oven to cook for 20 minutes.