#Recipe – chocolate cheesecake cupcakes

I thought I’d combine a yummy chocolate cupcake recipe with a cream cheese topping, to give the flavour of a chocolate cheesecake – it kind of worked!

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Vegetarian cottage pie
Serves 10
I used a combination of recipes from Jamie Oliver to make this rather delicious wintery meal. I had to use two dishes as there was a lot too!
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Prep Time
25 min
Cook Time
1 hr 25 min
Total Time
1 hr 50 min
Prep Time
25 min
Cook Time
1 hr 25 min
Total Time
1 hr 50 min
For the bottom layer
  1. 3 medium onions
  2. 2 carrots
  3. 2 sticks of celery
  4. 2 sprigs of fresh rosemary
  5. A punnet of mushrooms
  6. olive oil
  7. 2 bay leaves
  8. 600g Quorn mince (2 bags)
  9. 1 teaspoon of mustard
  10. 1 teaspoon of Vegemite
  11. 2 tablespoons of flour
  12. 1 vegetable stock cube
  13. 1 litre of boiling water
  14. 1 glass of red wine
For the top layer
  1. 1 kg white potatoes
  2. 6g of butter
  3. splash of milk
  4. Sprig of rosemary
For the bottom layer
  1. Peel and roughly chop up the raw vegetables until they are quite fine. Keep the mushrooms separate at this stage.
  2. Remove rosemary leaves from stalk.
  3. Place large casserole/stew dish on the hob, with 2 lugs of olive oil. Add the vegetables, except for the mushrooms, add the rosemary and bay leaves too.
  4. Stir the raw vegetables for around 10 minutes, until soft. Then add the mushrooms.
  5. Stir the mushrooms into the soft vegetables and cook for another few minutes.
  6. Stir in the Quorn mince with a wooden spoon.
  7. Add the mustard and Vegemite and give it a good stir, the Vegemite can be quite thick and gloopy.
  8. Add the vegetable stock cube to the litre of boiling water and give it a good stir.
  9. Add half the stock to the vegetables and give it a good stir.
  10. Add the glass of red wine and stir.
  11. Bring to the boil.
  12. Turn the heat down and simmer the mixture for around 30 minutes, then you need to add the rest of the stock.
  13. Simmer gently for another 15 minutes. Whilst we make the potato layer.
For the top layer
  1. Peel all the potatoes and cut them into cubes.
  2. Add them to a pan of boiling water.
  3. Boil the potatoes for around 10 minutes, or until soft.
  4. Drain the potatoes in a colinder and place back in the pan.
  5. Mash the potatoes with the butter and add a splash of milk too.
  6. Once the potatoes are mashed, add more milk if you want it creamier.
Bringing it all together
  1. When the mash is ready and you are happy the bottom layer has stewed for long enough, place into baking dishes (I used Jamie Oliver's pie dish) and spread the mash on top.
  2. Using a fork scrap a criss cross pattern in to the mash.
  3. Add a few springs of rosemary on top.
  4. Bake for 25 minutes and serve.
Notes
  1. Great for batch cooking, freeze up portions ready for a quick meal on another night.
Adapted from Sonia Constant
Adapted from Sonia Constant
MummyConstant http://mummyconstant.com/
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