Veggie Chilli Cottage Pie

• The Mince
• 2 tablespoons olive oil
• 1 Large White Onion, chopped
• 2 Garlic cloves, crushed
• 2 cups white mushrooms, chopped
• 1/2 teaspoon smoked paprika
• 1/2 cup White wine
• 1/2 teaspoon paprika
• 1/2 teaspoon chilli powder
• 1 packet Quorn mince (or 12 ounces any veggie mince)
• 1 x 14 ounces tin of tomatoes
• 1 x 14 ounces tin of kidney beans, drained
• 2 cups vegetable stock
• 1 tablespoon Worcestershire sauce
• The Topping
• 3 pounds potatoes, peeled and diced into large chunks
• 2 tablespoons butter
• 1 tablespoon single cream
• 1 cup grated cheddar

1. In a saucepan saute the onions, and garlic in olive oil, covered for 10 minutes, or until soft. Add the mushrooms and smoked paprika and cook (uncovered) for 2 minutes.
2. Add the white wine and cook for 2 minutes. Add all other mince ingredients and cook for 35 minutes on a medium heat, stirring occasionally.
3. Meanwhile, boil the potatoes until soft enough to mash (takes about 20 minutes). Drain and mash the potatoes. Mix in the butter and double cream.
4. Adjust seasoning (salt, pepper and sugar to taste) on the mince and mash. Pour the mince into a large baking dish. Spoon and smooth the mash over the mince. Top with grated cheddar.
5. Put a grill onto a high heat. Put the pie under the grill until the topping is melted and golden. Serve.

olive oil, white onion, garlic, white mushrooms, paprika, white wine, paprika, chilli powder, packet, tomatoes, kidney beans, vegetable stock, worcestershire sauce, potatoes, butter, cream, cheddar

Taken from food52.com/recipes/18413-veggie-chilli-cottage-pie (may not work)