So, I had a serious craving for cottage pie. Why? Who the hell knows. It's insane given that we're in the middle of a serious heatwave. 100 degree weather anyone? Yeah. But, cottage pie is what I wanted so cottage pie is what I made.
Monday
Lunch: Leftover cottage pie, grapes, homemade graham crackers and banana bites.
Dinner: Pasta with olive oil, grape tomatoes, fresh basil and red pepper
Tuesday
Lunch: Fruit salad, pb & j pocket and sweet potato chips
Dinner: Taco rice and green salad
Wednesday
Lunch: Leftover cottage pie, grapes and rice pudding
Dinner: Tostada bowl
Thursday
Lunch: Pb & banana sandwich, grape tomatoes and nectarine slices
Dinner: Ramen, cucumber salad and orange wedges
Friday
Lunch: cucumber salad, potato dumplings and grapes
Dinner: Tacos
So, how does one make veggie cottage pie? Well, I'll tell you.
In a large pan, saute one minced swede, one minced turnip and a couple of minced carrots. Once softened, stir in some veggie crumbles. Add a ladle or so of hot stock (or water, if so inclined). Let this simmer a minute. Then, take a can of Heinz Vegetarian Baked Beans and puree them. Mix in some vegan Worcestershire sauce, and whatever herbs and spices you like (cinnamon, oregano, cumin and thyme are my favorites). Pour this over the veggie mixture. Give it a good stir and let it simmer for a few minutes. Add in a "whack" of tomato paste. Simmer another few minutes. Pour this mixture into a baking tray, top with mashed potatoes. Score the mashed potatoes and then brush with a little melted vegan margarine. Pop into the oven for a couple of minutes until the mashed potatoes get lovely little golden-brown bits.
Wait a few minutes to consume, or be a daredevil and shovel the molten cottage pie goodness into your mouth straight away. Either way is good.
Oh, and what's a banana bite you may be wondering? It's a banana sliced in half, spread with nutella, and then cut into bite sized pieces which are individually wrapped and frozen. Yum!
