Store Cupboard Veggie Cottage Pie

I batch cooked a load of cottage pie for tea and lunches this week. I used up A LOT of ingredients from the stores.

Things banished from the cupboards include:

100g dried soya mince (a bit of a faff to prepare but so cheap)

1 x 400g tin Haricot Beans

1 x 400g tin cut green beans

1 x 400g tin green lentils

1 x 400g carton of pasatta

Frozen peppers, onion and sweetcorn

2 ginormous sweet potatoes

2 tiny jacket potatoes

Cheese

Last of the BBQ sauce (adds a kick)

all but 2 of my carrots

Stock

Tomato Puree

Herbs

You see the picture? That is the overflow cottage pie, I have another dish twice the size of that cooling down in the kitchen.

What’s the difference between a cottage pie and a shepherd’s pie? Apparently Cottage Pie traditionally uses Beef mince, and Shepherd’s Pie traditionally uses Lamb.

I used neither, but soya mince more resembles beef mince than it does lamb, that is why this is a veggie cottage pie.