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Plant-Based Cottage Pie

Plant-Based Cottage Pie – - Recipe

Serve up some English classic comfort food that will surely bring more comfort to your diners once they find out that this decadent, melt-in-your-mouth cottage pie is plant-based and veggie-packed using The Vegetarian Butcher NoMince.

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Ingredients

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Stew

Mashed Potatoes

Garnish

  • Butter, melted 50.0 g
  • Parsley, finely chopped 5.0 g

Serve up some English classic comfort food that will surely bring more comfort to your diners once they find out that this decadent, melt-in-your-mouth cottage pie is plant-based and veggie-packed using The Vegetarian Butcher NoMince.

...

Preparation

  1. Stew

    25 - 30 minutes
    • In a pan, melt the butter, add the onions and saute until translucent.
    • Add the garlic and saute for 30 seconds, then add The Vegetarian Butcher NoMince (blanched beforehand).
    • Cook for 3 minutes, then add the Knorr Tomato paste.
    • Add in the carrots and potatoes, then pour the water and bring to a boil then add the Knorr Beef Broth Base.
    • Simmer for 15 minutes and add the pepper, sugar and peas, then cook for 5 minutes until sauce is thick and reduced.
    • Add the parsley and place in individual containers 3/5 full.

  2. Mashed Potatoes

    10 minutes
    • Prepare the potato mash by boiling the milk and water.
    • Add the Knorr Potato Flakes and whisk to combine. Turn off the heat and cover to leave for 5 minutes.
    • Add the rest of the ingredients and whip to incorporate.
    • Cover the stew with the mashed potatoes and bake in a 350F oven for 20 minutes or until top is golden.  

  3. Garnish

    • Brush with butter and sprinkle parsley over the dish.  
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