Tex-Mex Cottage Pie

This is a family favourite in our house, so much so that I start to panic when my freezer is running low! It’s a perfect batch cook recipe. I like to make double quantities and portion up, freeze then hey-presto, quick dinner! Just defrost thoroughly, top with grated vegan cheese – I like to use spicy jalapeno – and bake at 180C for 35-40 minutes. It keeps for 3-4 months in the freezer or 3 days in the fridge.
If you’re following Slimming World then leave the cheese off the top and it’s Syn free. Serve with a big salad, crusty bread or your favourite green veggies.
Tex-Mex Cottage Pie
Serves 8


1 x 220g pack of vegan mince (I like Vivera) OR 1 x 400g can green lentils, rinsed and drained
1 x 400g can kidney beans in chilli sauce
1 x 400g can cannellini beans, rinsed and drained
1 x 400g can reduced salt and sugar baked beans
1 x 400g can chopped tomatoes
1 x 500g carton passata
2tsp minced garlic
2tsp minced chilli
1tsp ground cumin
1 onion, diced
2 peppers, chopped
To top: 6 large sweet potatoes, peeled, chopped
500g butternut squash – I use frozen cubes
Optional: 40g grated vegan cheese – I use Tesco free from jalapeno cheese
Add all of the filling ingredients to a large pan. Simmer 25-30 minutes until thick, stirring occasionally.
Spoon into individual dishes or 2 large oven dishes.
Steam the butternut squash and sweet potatoes until tender.
Mash until smooth. Spoon over the filling and smooth the top.
Top with cheese if using.
Heat oven 180C. Bake 45-50 minutes until bubbling and golden.