v2 Cottage Pie

Baked cottage pie made with v2 plant-based mince and golden mashed potato

v2 Cottage Pie

19 ratings

2 hours

Feeds 6

This is one of those recipes where you just have to trust us. To get that fluffy potato crust melting into the rich, meaty v2mince filling below… yes, you want to use that much butter.

INGREDIENTS

500g v2mince

Olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, chopped

2 tablespoons gravy powder

2 cups water

1 cup passata

1 tablespoon thyme leaves

1 cup frozen peas

Salt and pepper

6 large potatoes, peeled, boiled and mashed

4 tablespoons butter

1 cup milk

1 tablespoon extra butter, melted

METHOD

1

Preheat oven to 180°C (160°C fan forced)

2

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery and garlic and fry until softened. Add v2mince and brown off, breaking apart with a wooden spoon.

3

Add gravy powder and mix through. Add water, passata and thyme leaves and bring to a boil before turning heat down to low simmer. Add frozen peas and season with salt and pepper. Simmer for 10 minutes until the liquid thickens slightly. Transfer mixture to a large, oven-proof casserole dish.

4

Mash potatoes with 4 tablespoons of butter and milk until smooth and creamy. Top the pie filling with mashed potato and brush over with melted butter.

5

Bake in the oven until mash turns golden brown, about 20 minutes.

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