1 tbsp olive oil

1 stalk celery, chopped

2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces

2 tbsp thyme chopped

200ml red wine

400g can chopped tomato

200ml vegetable stock

410g ready to eat quinoa

950g potato, peeled and cut into chunks

25g lactose free butter

85g vegetarian mature cheddar, grated

Serves - 4


Heat the oil in a frying pan, then fry the celery and the carrots and all but a sprinkling of thyme. Pour in the wine, stock and the tomatoes and simmer for 10 mins.

Tip in the quinoa, then cover and simmer for another 10 mins until the carrots still have a bit of bite.

Meanwhile, boil the potatoes for 15 mins until tender, drain well, then mash with the lactose free butter and season to taste.

Pile the quinoa mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme.

The pie can now be covered and chilled for 2 days, or frozen for up to a month.

Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.

Recipe adapted from: Good Food
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