What are the main ingredients in A Very Veggie Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Sugar/Sweetener/Honey, Butter

A Very Veggie Cottage Pie

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

with potato carrot mash & falafel “mince”

Hands on Time: 15 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Potato - 200g
Carrot - 120g
Outcast Classic Falafel Mix - 55g
Celery Stalk - 1
Onion - 1
Garlic Clove - 1
Cottage Pie Pizazz - 20ml
Cooked Chopped Tomato - 200g
Peas - 50g
Fresh Parsley - 3g

Download the Recipe

Serves 2

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!

Potato - 400g
Carrot - 240g
Outcast Classic Falafel Mix - 110g
Celery Stalks - 2
Onion - 1
Garlic Cloves - 2
Cottage Pie Pizazz - 40ml
Cooked Chopped Tomato - 200g
Peas - 100g
Fresh Parsley - 5g

Download the Recipe

Serves 3

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!

Potato - 600g
Carrot - 360g
Outcast Classic Falafel Mix - 165g
Celery Stalks - 3
Onions - 2
Garlic Cloves - 3
Cottage Pie Pizazz - 60ml
Cooked Chopped Tomato - 300g
Peas - 150g
Fresh Parsley - 8g

Download the Recipe

Serves 4

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!