Homestyle Plant-Based Mince Cottage Pie
with Cheesy Potato Mash Topping
- Milk
- Wheat
- Gluten
- Soy
This classic comfort dish is the perfect way to warm up. Imagine a hearty hug on a plate, with a rich, meaty filling topped and a fluffy blanket of cheesy mashed potatoes. Happiness is just a bite away!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
200 g
Plant-Based Mince
(Contains: Soy; )
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
2 packet
Potato
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter to potato and season with salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• While the potato is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add soffritto mix, and cook until tender, 3-4 minutes.
• Reduce heat to medium-high, then add garlic & herb seasoning, tomato paste and garlic and cook, until fragrant, 1 minute. • Add the gravy granules and the water and cook, until thickened, 1-2 minutes. • Remove from heat then stir through baby leaves until wilted. Season with salt and pepper.
• Preheat oven grill to high. • Transfer mince filling to a baking dish and spread evenly with the mashed potato. • Sprinkle over shredded Cheddar cheese.
• Grill pie until the top is lightly golden, 3-4 minutes.
• Divide hearty plant-based mince cottage pie between plates to serve. Enjoy!
