eCook Meal
Vegan Plant-based Mince Cottage Pie
with fresh parsley & golden breadcrumbs
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R60.98
for 4 servings · R15.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Green Fields Vegan Mince
- Panko Breadcrumbs
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Green Fields Vegan Mince, NOMU Spanish Rub, Onion, Panko Breadcrumb, Parsley, Potato, Tomato
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! 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. 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. 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.
What should be prepared from my kitchen to make Vegan Plant-based Mince Cottage Pie?
Carrot, Garlic, Green Fields Vegan Mince, NOMU Spanish Rub, Onion, Panko Breadcrumb, Parsley, Potato, Tomato
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