If you’re vegetarian like me, you will constantly be on the lookout for new recipes which add depth of flavour to mealtimes. This is one of my favourite – cottage pie. It’s good, hearty, comforting food, and as an added bonus it’s low in fat too. You can use any kind of vegetarian alternative as a meat substitute, but I tend to use the UK branded Quorn meat.

This recipe should take about 20 minutes to make and it will serve four diners. As a tasty side dish, butter some bread, or serve a small side salad along with it.

You’ll need the following ingredients:

650g bag of potatoes, peeled and chopped

2 tbsp of low-fat semi-skimmed milk (to make the topping for the pie)

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For the tasty filling:

 A dash of olive oil for frying the mince

350g bag of Quorn mince or veggie mince alternative

1 carrot, chopped

1 onion, chopped

90g of frozen peas and carrots or any mixed vegetable

170ml vegetable stock

1 tbsp tomato purée

Salt and pepper

Preheat the oven to 180°C, Gas Mark 4

1. Firstly put the potatoes in a pot and boil them until tender. Drain them and add the milk to the potatoes and mash until all lumps are removed. You can add salt and pepper to the potatoes if you wish.

2. Then heat the oil in a pan, add the onion and carrot and fry on a low heat until they become soft.

3. Add the veggie mince, frozen peas or vegetables, the stock, tomato purée and salt and pepper. Simmer for five minutes before placing the mixture in an ovenproof dish. Smooth the potato mixture over the mince.

4. Bake for 20 minutes until the topping is crispy and golden brown.

5. Serve with fancy bread or a side salad – I find a lettuce mix works well. Alternatively, serve with garden peas.