Plant Based Cottage Pie

COOK TIME - 40-50min
2 SERVINGS

This savory cottage pie is the perfect meatless meal option – saucy, comforting, and full of good-for-you veggies like sweet peas and tender carrots, topped with creamy mash. This will satisfy even the pickiest eaters!

Nutrition PER SERVING
Calories 760 kcal
Fat 34.0 g
Protein 32.0 g
Carbohydrate 82.0 g
Sodium 875 mg
Vegan

fresh ingredients

IN THE KIT

  • 12 oz
    beyond meat
  • 5 oz
    peas
  • 1 oz
    house seasoning
  • 4 oz
    carrot
  • 2 oz
    celery
  • 10 oz
    potatoes
  • 2 oz
    onion/garlic blend
  • 1 oz
    salt free herb seasoning
  • 1⁄2 oz
    flour
  • 2 oz
    oat cream
  • 4 oz
    ketchup/tamari blend

Not Included

Olive oil

Salt & pepper

 

Kitchen Items Needed

Medium saucepan with lid

Potato peeler

Potato masher or fork

Medium ovenproof skillet OR skillet & oven proof dish

Plate

2/3 cup of water

cook along

INSTRUCTIONS

Prep

Preheat broiler with a rack in top the position;

Peel potatoes, then cut into 1-inch pieces;

Trim celery, then thinly slice;

Scrub carrots, then slice into thin rounds.

1Cook Potatoes

Place potatoes in a medium pot ¾ filled with water (enough to cover potatoes) & a pinch of salt. Bring to a boil & cook until potatoes are tender when pierced with a knife, 6–8 minutes. Drain & return potatoes to saucepan.

2Make Mashed Potatoes

To saucepan with potatoes, add oat cream & drizzle of olive oil. Mash until smooth. Season to taste with salt & pepper. Cover with lid, set aside. 

3Sauté Vegetables

Heat 1 tablespoon oil in a medium skillet (oven proof if you have) over high. Add onion/garlic, carrots, celery. Season with salt, pepper. Cook, stirring, until vegetables are tender & beginning to brown, 6–7 minutes. Transfer vegetables to a plate.

4Brown Plant-Based Ground

Heat another drizzle of oil in same skillet over medium-high. Crumble plant-based ground into skillet. Cook, breaking up into bite-sized pieces, until browned in spots, 3–4 minutes. Sprinkle flour & house blend. Stir until combined, about 1 minute. Stir in ⅔ cup water 7 ketchup/tamari/ketchup blend. Bring to a boil; remove from heat.

5Bake & Serve

Return vegetables to skillet with plant-based ground. Stir in peas. Season to taste with salt and pepper. If not using an oven proof skillet, transfer mixture to oven proof dish. Spoon mashed potatoes over top and spread to cover filling. Broil on top oven rack until filling is bubbling and mashed potatoes are browned in spots, 3–4 minutes, shifting skillet if necessary for even browning (watch closely as broilers vary). Enjoy!