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
Vegan Plant-based Mince Cottage Pie
with fresh parsley & golden breadcrumbs
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vegan Plant-based Mince Cottage Pie?
The preparation time for Vegan Plant-based Mince Cottage Pie with fresh parsley & golden breadcrumbs is between 25 and 40 minutes.
What is the total time required to make Vegan Plant-based Mince Cottage Pie with fresh parsley & golden breadcrumbs?
The total time required to make Vegan Plant-based Mince Cottage Pie with fresh parsley & golden breadcrumbs is between 45 and 60 minutes.
How many servings does Vegan Plant-based Mince Cottage Pie provide?
4 servings
What are the main ingredients in Vegan Plant-based Mince Cottage Pie?
Carrot, Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Fields Vegan Mince, NOMU Spanish Rub, Onion, Onions, Panko Breadcrumbs, Potato
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?
Carrot, Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Fields Vegan Mince, NOMU Spanish Rub, Onion, Onions, Panko Breadcrumbs, Potato
How many calories does Vegan Plant-based Mince Cottage Pie have?
662 calories
How much fat content does Vegan Plant-based Mince Cottage Pie have?
grams
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