Vegetarian Cottage Pie

Serves 4

A vegetarian version of the traditional favourite.

450 g/1 lb potatoes, cut into chunks
A knob of butter or margarine
15 ml/1 tbsp milk
350 g/12 oz/3 cups leftover cooked vegetables, finely chopped
2 slices of wholemeal bread, chopped
400 g/14 oz/1 large can of baked beans
10 ml/2 tsp Marmite or Vegemite
30 ml/2 tbsp boiling water
2.5 ml/1⁄2 tsp dried mixed herbs
Salt and freshly ground black pepper
50 g/2 oz/1⁄2 cup Cheddar cheese, grated
3 tomatoes, sliced

  1. Cook the potatoes in plenty of boiling, lightly salted water until tender. Drain and mash with the butter or margarine and the milk.
  2. Mix the vegetables with the bread and beans in a 1.2 litre/2 pt/5 cup ovenproof serving dish.
  3. Blend the Marmite or Vegemite with the water and stir in, adding herbs and seasoning to taste. Stir into the dish until thoroughly mixed.
  4. Top with the mashed potato, then the cheese. Arrange the tomatoes round the edge.
  5. Bake in a preheated oven at 200°C/400°F/gas 6 for about 35 minutes until golden brown and piping hot.