Cottage Garden Pie

A delicious veggie version of a classic and a great way to use your winter box ingredients this week along with some store cupboard staples..


Ingredients (serves 4)


Pie Mixture

450g Organic tofu

50g tamerind paste

Grated ginger thumb size

Large onion

Large carrot

Medium beetroot

2 garlic cloves

400g tin tomatoes

1 Tbsp light soy sauce

5 Bay leaves, finely chopped

Tsp smoked paprika

Salt and pepper to taste 

2 dried figs, finely chopped 



5 potatoes medium

Splash of milk 



  1. Preheat your oven to 200C, squeeze out as much moisture as you can from the Tofu, then crumble on to a greased baking tray, moving with the tamarind paste and fresh ginger, bake for 20 minutes 
  2. Peel your potatoes and boil until soft (around 15 minutes), then mash with a little salt and milk 
  3. Finely chop the garlic and bay leaf and fry gently in a little oil to bring out the flavour 
  4. Chop or grate the onion, carrot and beetroot, add to the pan with the garlic and soften for 5 minutes, turning regularly 
  5. Add the baked Tofu to the pan along with the chopped tomatoes, finely chopped dried figs (trust me on this they totally make it!), soy sauce, paprika and seasoning to taste. 
  6. Cook down gently for another 10 to 15 minutes, added a splash of water if it starts to catch 
  7. Transfer the Tofu and vegetable mixture into an oven proof dish and top with the mashed potato, use a fork to add lines so it crisps up nicely, add grated cheese if you like 
8. Bake for 30 minutes until golden, lovely with gravy or a side salad