Prep
15-30 mins
Cook
1 HR 10 MIN
Ingredients
1
Large white onion
2
Carrots
2
Celery sticks
200 g
Flat portobello mushrooms
60 g
Tomato puree
1
Glass of red wine
1 tsp
Of garlic puree
2 cans
Of Heinz Beanz
1 tin
Of Heinz tomato soup
4
Large baking potatoes
200 g
Vegan cheddar cheese
1
Small bunch of parsley
200 g
Brussels sprouts
100 g
Of Heinz made for veggiez balsamic & rosemary sauce
Instructions
Step 1
Cottage Pie \n Place the four large baking potatoes on a baking tray place in a 200°C oven and cook until the flesh is soft.
Step 2
In a large pan add diced onion carrot celery and mushrooms and cook until golden brown and soft. Then add the tomato puree and cook for a further 2 minutes then add garlic puree. Add 1 tin of Heinz Beanz. With the remaining tin drain the sauce and use this sauce to mix into the onion carrot and celery mix setting the remaining beans aside. Next add a glass of red wine and a tin of Heinz tomato soup and continue to cook your mixture for another 20 minutes until thick and rich
Step 3
To make the potato bean mash remove the flesh of the baked potatoes and place in a bowl with drained Heinz Beanz. Roughly mash with a potato masher seasoning with salt and half of the vegan cheese.
Step 4
In a large ovenproof dish add the vegan cottage pie filling top with the potato beans mash and sprinkle over the remaining vegan cheese. Place in a 200°C oven for 30 to 40 minutes.
Step 5
Garnish the cottage pie once cooked with finely chopped parsley.
Step 6
Balsamic roasted sprouts\n preheat oven to 425°F (220°C).
Step 7
Slice the stem off of the Brussels sprouts and then halve them.
Step 8
On a prepared baking sheet spread out the brussels sprouts cover in the Heinz Made for Veggiez Balsamic & Rosemary sauce and bake for 15-20 minutes. Allow to cool for 5 minutes before serving.