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

COTTAGE PIE

Ingredient's 

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

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

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

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

 Mix in the FRY’S mince and vegan gravy – add the black pepper to taste – 

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

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

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

SPAG BOL

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

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

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

Mix in the tomatoes, sun-dried tomatoes,

 FRY’S mince and tomato puree – add the black pepper and fresh basil to taste – 

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

*Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree – add the black pepper and chilli to taste – heat through for 10 minutes. Serve with baked potatoes/steamed rice/Mexican tacos/grated cheddar sheese.

Credits : Frys vegetarian