The ultimate balance of flavour and nourishment! A veggie-friendly spin on a family favourite! Underneath a layer of creamy potato & carrot mash, lies a succulent and flavoursome layer of falafel mince and a smooth tomato sauce. Warm your soul while you reward your tastebuds!
A Very Veggie Cottage Pie
A Very Veggie Cottage Pie
with potato carrot mash & falafel “mince”
Hands on Time: 15 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Carrot
- Celery Stalk
- Celery Stalks
- Cooked Chopped Tomato
- Cottage Pie Pizazz
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Outcast Classic Falafel Mix
- Peas
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Sugar/Sweetener/Honey
- Butter
MASH
Preheat the oven to 200°C. Boil a full kettle. Place the Carrot and potato pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
REHYDRATE
In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
ASSEMBLE THE GOODNESS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced Carrot and diced onion until soft, 2-3 minutes (shifting occasionally). Add in the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Allow to fry until crisping up, 4-5 minutes shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir in the cottage pie pizazz, the cooked chopped tomato and 200ml of water (adding more if necessary). Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). During the last minute, mix through the peas, seasoning, a sweetener, and 1⁄2 the chopped parsley.
FINISH UP
When the mince mixture has reduced, spoon into an ovenproof dish. Evenly spread the veg mash over the top. Bake in the oven until the mash is starting to brown, 7-8 minutes – keep a close eye on it to make sure it doesn’t burn!
A LITTLE COTTAGE ON YOUR PLATE!
Plate up a generous helping of cozy cottage pie and sprinkle over the remaining chopped parsley. Go on, Chef... indulge!
MASH
Preheat the oven to 200°C. Boil a full kettle. Place the Carrot and potato pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
REHYDRATE
In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
ASSEMBLE THE GOODNESS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced Carrot and diced onion until soft, 3-4 minutes (shifting occasionally). Add in the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Allow to fry until crisping up, 4-5 minutes shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir in the cottage pie pizazz, the cooked chopped tomato and 300ml of water (adding more if necessary). Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). During the last minute, mix through the peas, seasoning, a sweetener, and 1⁄2 the chopped parsley.
FINISH UP
When the mince mixture has reduced, spoon into an ovenproof dish. Evenly spread the veg mash over the top. Bake in the oven until the mash is starting to brown, 7-8 minutes – keep a close eye on it to make sure it doesn’t burn!
A LITTLE COTTAGE ON YOUR PLATE!
Plate up a generous helping of cozy cottage pie and sprinkle over the remaining chopped parsley. Go on, Chef... indulge!
MASH
Preheat the oven to 200°C. Boil a full kettle. Place the Carrot and potato pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
REHYDRATE
In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
ASSEMBLE THE GOODNESS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced Carrot and diced onion until soft, 3-4 minutes (shifting occasionally). Add in the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Allow to fry until crisping up, 4-5 minutes shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir in the cottage pie pizazz, the cooked chopped tomato and 400ml of water (adding more if necessary). Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). During the last minute, mix through the peas, seasoning, a sweetener, and 1⁄2 the chopped parsley.
FINISH UP
When the mince mixture has reduced, spoon into an ovenproof dish. Evenly spread the veg mash over the top. Bake in the oven until the mash is starting to brown, 7-8 minutes – keep a close eye on it to make sure it doesn’t burn!
A LITTLE COTTAGE ON YOUR PLATE!
Plate up a generous helping of cozy cottage pie and sprinkle over the remaining chopped parsley. Go on, Chef... indulge!
MASH
Preheat the oven to 200°C. Boil a full kettle. Place the Carrot and potato pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
REHYDRATE
In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
ASSEMBLE THE GOODNESS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced Carrot and diced onion until soft, 5-6 minutes (shifting occasionally). Add in the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Allow to fry until crisping up, 4-5 minutes shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir in the cottage pie pizazz, the cooked chopped tomato and 500ml of water (adding more if necessary). Simmer until reduced and thickened, 15-20 minutes (stirring occasionally). During the last minute, mix through the peas, seasoning, a sweetener, and 1⁄2 the chopped parsley.
FINISH UP
When the mince mixture has reduced, spoon into an ovenproof dish. Evenly spread the veg mash over the top. Bake in the oven until the mash is starting to brown, 7-8 minutes – keep a close eye on it to make sure it doesn’t burn!
A LITTLE COTTAGE ON YOUR PLATE!
Plate up a generous helping of cozy cottage pie and sprinkle over the remaining chopped parsley. Go on, Chef... indulge!
Frequently Asked Questions
What is the preparation time for A Very Veggie Cottage Pie?
The preparation time for A Very Veggie Cottage Pie with potato carrot mash & falafel “mince” is between 15 and 35 minutes.
What is the total time required to make A Very Veggie Cottage Pie with potato carrot mash & falafel “mince”?
The total time required to make A Very Veggie Cottage Pie with potato carrot mash & falafel “mince” is between 45 and 60 minutes.
How many servings does A Very Veggie Cottage Pie provide?
4 servings
What are the main ingredients in A Very Veggie Cottage Pie?
Carrot, Celery Stalk, Celery Stalks, Cooked Chopped Tomato, Cottage Pie Pizazz, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Outcast Classic Falafel Mix, Peas, Potato
What is the nutritional information of A Very Veggie Cottage Pie?
Calories: 513, Carbs: 94 grams, Fat: grams, Protein: 21 grams, Sugar: 23.6 grams, Salt: 831 grams
How do I prepare A Very Veggie Cottage Pie?
MASH: Preheat the oven to 200°C. Boil a full kettle. Place the carrot and potato pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. REHYDRATE: In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. ASSEMBLE THE GOODNESS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion until soft, 3-4 minutes (shifting occasionally). Add in the rehydrated falafel mixture and work quickly to break it up as it starts to cook. Allow to fry until crisping up, 4-5 minutes shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Stir in the cottage pie pizazz, the cooked chopped tomato and 300ml of water (adding more if necessary). Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). During the last minute, mix through the peas, seasoning, a sweetener, and 1⁄2 the chopped parsley. FINISH UP: When the mince mixture has reduced, spoon into an ovenproof dish. Evenly spread the veg mash over the top. Bake in the oven until the mash is starting to brown, 7-8 minutes – keep a close eye on it to make sure it doesn’t burn! A LITTLE COTTAGE ON YOUR PLATE!: Plate up a generous helping of cozy cottage pie and sprinkle over the remaining chopped parsley. Go on, Chef... indulge!
What should be prepared from my kitchen to make A Very Veggie Cottage Pie?
Carrot, Celery Stalk, Celery Stalks, Cooked Chopped Tomato, Cottage Pie Pizazz, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Outcast Classic Falafel Mix, Peas, Potato
How many calories does A Very Veggie Cottage Pie have?
513 calories
How much fat content does A Very Veggie Cottage Pie have?
grams
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