Brown Ale Cottage Pie

It is now that the winter weather really starts to bite. The cheer of Christmas is long gone and it feels like it will never be warm again. Never fear, Bottles & Cans have something to warm up your soul and to bring succour to your weary bones. As usual, we are giving you the vegetarian recipe, but mincemeat can of course, be used instead, but this chef has no idea what to do with meat, so you are on your own with that.



  1. 365g minced Quorn

  2. 2 tablespoons olive oil

  3. 2 red onions, chopped

  4. 2 cloves garlic, crushed

  5. 2 medium carrots, thinly sliced

  6. 250g mushrooms, sliced

  7. 150ml boiling water

  8. 350ml Brown ale

  9. 6 heaped tablespoons of vegetarian gravy granules

  10. Salt and pepper to taste

  11. 2 packets of frozen mash potato

  12. 50g butter    

  13. 4 tablespoons of double cream


  1. Pre-heat the oven to 200 degrees.

  2. Start to microwave the potato - follow the instructions on the packet.

  3. Fry the onions and garlic until translucent, then add the Quorn mince and cook for another 5 minutes.

  4. Add the mushrooms and carrots and continue to cook.

  5. Mix boiling water with the gravy granules. Make sure there are no lumps! 

  6. Add to the onion mix, stir and then add the brown ale.  Simmer until your potatoes are cooked.

  7. Once the potato is ready, add the butter and cream.

  8. Pour the gravy mixture into a large oven-proof dish and then spoon the mash potato onto the top. 

  9. Use a fork to ensure all the mixture is covered and makes a nice furrowed design - you need peaks for extra crunch in the oven!

  10. Place in the oven for 30 minutes or until the mash has little brown crunchy peaks.

  11. Serve immediately and, naturally, with a delicious glass of brown ale.

Preparation Time - 35 minutes

Cooking Time - 40 minutes