FRY’S Mince Cottage Pie, Spag Bol And Chilli Non Carne

Recipe and photo credit by - Frys vegetarian

FRY’S Mince Cottage Pie, Spag Bol And Chilli Non Carne Recipes. Hello, friends.

FRY’S Mince Cottage Pie, Spag Bol And Chilli Non Carne:

Cottage Pie:

Ingredients:

1 box FRY’S Mince & vegan gravy

Water (for the gravy)

Cornflower (to thicken)

1 large onion (chopped)

1 punnet fresh mushrooms (chopped)

2 carrots – peeled and finely chopped

½ cup garden peas

Black pepper

1 tablespoon olive oil

6 large potatoes – peeled, cooked and mashed

Vegan margarine (for mashed potatoes)

Sheese dairy free medium cheddar cheese (to top it all!)

Method:

1.) Firstly, heat the olive oil in a large pan – add the onions and fry until soft. 

2.) Add the mushrooms, carrots and peas and sauté for a few minutes. 

3.) Make the FRY’S vegan gravy while the vegetables are sautéing.

4.) Mix in the FRY’S mince and vegan gravy. Add the black pepper to taste.

5.) Heat through for 10 minutes. If needed, stir in a little cornflower to help thicken the mix.

6.) Spoon the mixture into a large pie dish and cover with the mashed potato.

7.) Grate some Sheese dairy-free cheese over the top and place in a pre-heated oven (Gas Mark 6) until golden brown.

FRY’S Mince Cottage Pie, Spag Bol And Chilli Non Carne:

FRY’S Mince Cottage Pie, Spag Bol And Chilli Non Carne

Spag Bol:

Ingredients:

1 box FRY’S Mince

1 tin chopped tomatoes

1 large onion (chopped)

Several sun-dried tomatoes (finely chopped)

2 cloves of garlic (minced)

1 punnet fresh mushrooms (chopped)

1 tablespoon tomato puree

Black pepper

Finely chopped fresh basil

1 tablespoon olive oil

Spaghetti

Method:

1.) Heat the olive oil in a large pan – add the onions and fry until soft.

2.) Add the mushrooms and garlic and sauté for a few minutes. 

3.) Mix in the tomatoes, sun-dried tomatoes.

4.) FRY’S mince and tomato puree. Add the black pepper and fresh basil to taste.

5.) Heat through for 10 minutes. 

Serve with spaghetti and garlic bread.

Chilli Non Carne:

Ingredients:

1 box FRY’S Mince

1 tin red kidney beans

1 tin chopped tomatoes

1 large onion (chopped)

2 cloves of garlic (minced)

1 punnet fresh mushrooms (chopped)

1 tablespoon tomato puree

Black pepper

Chilli (mild or hot according to preference)

1 tablespoon olive oil

To serve with: Baked potatoes/rice/tacos

Method:

1.) Heat the olive oil in a large pan.

2.) Add the onions and fry until soft. 

3.) Add the mushrooms and garlic and sauté for a few minutes. 

4.) Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree. Add the black pepper and chilli to taste,

5.) Heat through for 10 minutes. 

Serve: With baked potatoes/steamed rice/Mexican tacos/grated cheddar Cheese.

So what do you think of these recipes? Do you fancy trying any? Recipe and photo credit by – Frys vegetarian

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and photo credit by - Frys vegetarian

10 Comments

  1. Chic Homeschool Mama
    16th February 2012 / 11:27 pm

    Love your lighting in that first shot- beautiful!

  2. Amber
    16th February 2012 / 11:43 pm

    I wish I could so much get my potatoes on top to look so perfect.

  3. i- lostinausten
    17th February 2012 / 7:53 am

    What an awesome dish! Looks really delicious!

  4. Anonymous
    17th February 2012 / 8:35 am

    Mnm making me hungry

  5. 17th February 2012 / 10:28 am

    Chic Homeschool Mama, Thanks for the comment credits to Frys Vegetarian for the photos and recipes 🙂

  6. 17th February 2012 / 10:29 am

    Amber, thanks for the comment 🙂

  7. 17th February 2012 / 10:30 am

    i-lostinausten, thanks for stopping by 🙂

  8. Our Delightful Home
    17th February 2012 / 1:39 pm

    This looks yummy! PS: I am your newest Linky Follower.Mrs. Delightful

  9. 17th February 2012 / 11:10 pm

    Our Delightful Home, thanks for the comment and the following, hopping over to yours now 🙂

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