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

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

Cottage Pie

Ingredients:

• 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:

1. Heat the olive oil in a large pan – add the onions and fry until soft. 
2. Add the mushrooms, carrots and peas and sauté for a few minutes. 
3. Make the FRY’S vegan gravy while the vegetables are sautéing.
4. Mix in the FRY’S mince and vegan gravy .
5. Add the black pepper to taste.
6. Heat through for 10 minutes.
7.  If needed, stir in a little cornflower to help thicken the mix.
8. Spoon the mixture into a large pie dish and cover with the mashed potato.
9. Grate some Sheese dairy-free cheese over the top and place in a pre-heated oven (Gas Mark 6) until golden brown.

Spag Bol:

Ingredients

• 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:

1. Heat the olive oil in a large pan – add the onions and fry until soft.
2. Add the mushrooms and garlic and sauté for a few minutes. 
3. Mix in the tomatoes, sun-dried tomatoes.
4. FRY’S mince and tomato puree.
5. Add the black pepper and fresh basil to taste.
6. Heat through for 10 minutes. 
7. 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

Method:

1. Heat the olive oil in a large pan.
2. Add the onions and fry until soft. 
3. Add the mushrooms and garlic and sauté for a few minutes. 
4. Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree.
5. Add the black pepper and chilli to taste,
6. Heat through for 10 minutes. 

Serve:

• With baked potatoes/steamed rice/Mexican tacos/grated cheddar Cheese.

Recipe and photo credit by - Frys vegetarian