Swede & Parsnip Cottage Pies! Chunks of root vegetables in meaty gravy with crunchy potato on top!

Swede & Parsnip Cottage Pies! Chunks of root vegetables in meaty gravy with crunchy potato on top!

From the Page

Even just for a minute... Pies are a bit part of Scottish cuisine. All very meaty of course. So, this is my version of a vegan cottage pie. It has big chunks of swede and parsnip (though you could use carrots and turnips as well) mixed into a rich onion and pepper gravy topped with classic mashed potato and baked until crispy on top. It's perfect served with mushy peas, which I'll post up the recipe for later. I made mine in mini pies but, of course, you could put it all in a dish and make one big pie as well. Simmer the swedes for about 35-40 minutes, or until just tender. During the last 15 minutes add in the parsnips, they should cook in much less time. Preheat your grill to 160 degrees. Boil the potatoes until very tender (at least 30 minutes, more is fine). Drain and mash well with salt and nuttelex. Now get all the rest of the ingredients ready and close to hand to make your gravy. In a small saucepan heat the olive oil and sauté the onions until soft and translucent. Add the flour and stir constantly for a minute or two. Add the stock powder and soy sauce to the boiling water and add about 1-2 tbsp to the flour and onions in the pan. Stir well to make a very thick flour and onion paste. Add the rest of the hot stock in small amounts and stir vigorously as you do so to make sure there are no lumps (this isn't as hard as people think, just don't add too much water at once and make sure the water is still hot). Once you have added all the stock add the black pepper. You should now have a fairly thick but pourable gravy.

Visit Page

Found on

 

Related