Vegetarian Cottage Pie With Herbed Butter Recipe

About this recipe

A comforting and hearty halal-friendly cottage pie made with spiced ground beef, fresh vegetables, and creamy mashed potatoes, baked to golden perfection. Perfect for a satisfying dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pack (25 g) Snapin Nutmeg Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Dhani Pure Black Pepper Whole

Instructions

1. 1. Preheat the oven to 400°F. Heat 3 tablespoons of canola oil in a large skillet over medium heat.
2. 2. Add 1 finely chopped onion and 1 diced carrot to the skillet. Cook, stirring occasionally, until softened, about 10 minutes.
3. 3. Add 1/2 cup of flour mixed with water to the skillet to create a thick paste. Cook, stirring occasionally, until lightly browned, about 10 to 12 minutes.
4. 4. Sprinkle 1 tablespoon of flour over the vegetables. Stir well and cook for 2 minutes.
5. 5. Pour in 1/4 cup of vegetable stock and add 2 teaspoons of oregano and a pinch of nutmeg. Stir and cook for 3 to 5 minutes, or until the mixture thickens. Season with salt and pepper to taste.
6. 6. Transfer the vegetable mixture to a 9-inch square baking dish, spreading it out evenly.
7. 7. Spoon 2 cups of flour mixed with water over the vegetable mixture, spreading them evenly. Use a fork to create a textured surface on the mixture.
8. 8. Dot the top of the mixture with 1 tablespoon of butter, cut into small pieces.
9. 9. Bake in the preheated oven for 35 minutes, or until the top is golden brown and the filling is bubbling.
10. 10. Remove from the oven and let cool for 5 minutes before serving.