What are the main ingredients in Vegan Plant-based Mince Cottage Pie?

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

What is the nutritional information of Vegan Plant-based Mince Cottage Pie?

Calories: 662, Carbs: 102 grams, Fat: grams, Protein: 37.3 grams, Sugar: 21.5 grams, Salt: 1376 grams

How do I prepare Vegan Plant-based Mince Cottage Pie?

DINNER IS READY: Plate up the cottage pie, top with a sprinkle of the golden breadcrumbs, and garnish with the chopped parsley. Enjoy, Chef! COTTAGE PIE: Spoon the loaded mince into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until starting to brown, 8-10 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour. SAUCE: Add the cooked chopped tomato, the remaining cooked garlic, and 200ml of water to the pan. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add seasoning, and a sweetener (to taste). FOR THE FILLING: While the potatoes are cooking, return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until lightly browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds. GOLDEN CRUMBS: Return the pan to medium heat with a drizzle of oil. Add the breadcrumbs and toast until golden, 2-3 minutes. Remove from the pan. MAKE THE MASH: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ of the cooked garlic, a knob of vegan butter (optional), and a splash of water or vegan milk. Mash with a fork, season, and cover.

What should be prepared from my kitchen to make Vegan Plant-based Mince Cottage Pie?

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

Vegan Plant-based Mince Cottage Pie

My, my, it’s time for some cottage pie, Chef! This vegan version stands up to any traditional recipe, with a golden dome of baked mash potato covering a mouthwatering medley of browned Green Fields vegan mince dotted with carrot, silky onion & coated in a tomato sauce. Finished with panko breadcrumbs and fresh parsley.

Vegan Plant-based Mince Cottage Pie

with fresh parsley & golden breadcrumbs

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cooked Chopped Tomato
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Fields Vegan Mince
NOMU Spanish Rub
Onion
Onions
Panko Breadcrumbs
Potato

From your kitchen:

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

Photo of Vegan Plant-based Mince Cottage Pie

Serves 1

MAKE THE MASH
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ of the cooked garlic, a knob of vegan butter (optional), and a splash of water or vegan milk. Mash with a fork, season, and cover.
GOLDEN CRUMBS
Return the pan to medium heat with a drizzle of oil. Add the breadcrumbs and toast until golden, 2-3 minutes. Remove from the pan.
FOR THE FILLING
While the potatoes are cooking, return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until lightly browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds.
SAUCE
Add the cooked chopped tomato, the remaining cooked garlic, and 100ml of water to the pan. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add seasoning, and a sweetener (to taste).
COTTAGE PIE
Spoon the loaded mince into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until starting to brown, 8-10 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour.
DINNER IS READY
Plate up the cottage pie, top with a sprinkle of the golden breadcrumbs, and garnish with the chopped parsley. Enjoy, Chef!

Garlic Clove - 1
Potato - 200g
Panko Breadcrumbs - 50ml
Carrot - 120g
Onion - 1
Green Fields Vegan Mince - 150g
NOMU Spanish Rub - 10ml
Cooked Chopped Tomato - 100g
Fresh Parsley - 3g

Download the Recipe

Serves 2

MAKE THE MASH
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ of the cooked garlic, a knob of vegan butter (optional), and a splash of water or vegan milk. Mash with a fork, season, and cover.
GOLDEN CRUMBS
Return the pan to medium heat with a drizzle of oil. Add the breadcrumbs and toast until golden, 2-3 minutes. Remove from the pan.
FOR THE FILLING
While the potatoes are cooking, return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until lightly browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds.
SAUCE
Add the cooked chopped tomato, the remaining cooked garlic, and 200ml of water to the pan. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add seasoning, and a sweetener (to taste).
COTTAGE PIE
Spoon the loaded mince into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until starting to brown, 8-10 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour.
DINNER IS READY
Plate up the cottage pie, top with a sprinkle of the golden breadcrumbs, and garnish with the chopped parsley. Enjoy, Chef!

Garlic Cloves - 2
Potato - 400g
Panko Breadcrumbs - 100ml
Carrot - 240g
Onion - 1
Green Fields Vegan Mince - 300g
NOMU Spanish Rub - 20ml
Cooked Chopped Tomato - 200g
Fresh Parsley - 5g

Download the Recipe

Serves 3

MAKE THE MASH
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ of the cooked garlic, a knob of vegan butter (optional), and a splash of water or vegan milk. Mash with a fork, season, and cover.
GOLDEN CRUMBS
Return the pan to medium heat with a drizzle of oil. Add the breadcrumbs and toast until golden, 2-3 minutes. Remove from the pan.
FOR THE FILLING
While the potatoes are cooking, return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until lightly golden, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until lightly browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds.
SAUCE
Add the cooked chopped tomato, the remaining cooked garlic, and 300ml of water to the pan. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat, add seasoning, and a sweetener (to taste).
COTTAGE PIE
Spoon the loaded mince into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until starting to brown, 8-10 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour.
DINNER IS READY
Plate up the cottage pie, top with a sprinkle of the golden breadcrumbs, and garnish with the chopped parsley. Enjoy, Chef!

Garlic Cloves - 3
Potato - 600g
Panko Breadcrumbs - 150ml
Carrot - 360g
Onions - 2
Green Fields Vegan Mince - 450g
NOMU Spanish Rub - 30ml
Cooked Chopped Tomato - 300g
Fresh Parsley - 8g

Download the Recipe

Serves 4

MAKE THE MASH
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ of the cooked garlic, a knob of vegan butter (optional), and a splash of water or vegan milk. Mash with a fork, season, and cover.
GOLDEN CRUMBS
Return the pan to medium heat with a drizzle of oil. Add the breadcrumbs and toast until golden, 2-3 minutes. Remove from the pan.
FOR THE FILLING
While the potatoes are cooking, return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until lightly golden, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until lightly browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 30-60 seconds.
SAUCE
Add the cooked chopped tomato, the remaining cooked garlic, and 400ml of water to the pan. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat, add seasoning, and a sweetener (to taste).
COTTAGE PIE
Spoon the loaded mince into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until starting to brown, 8-10 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour.
DINNER IS READY
Plate up the cottage pie, top with a sprinkle of the golden breadcrumbs, and garnish with the chopped parsley. Enjoy, Chef!