Herby Double Plant-Based Mince Cottage Pie
with Mash Potato Topping & Garlicky Greens
- Soy
- Wheat
- Gluten
- May contain traces of allergens
This classic comfort dish is the perfect way to warm up. Imagine a hearty hug on a plate, with a rich, plant-based meaty filling topped and a fluffy blanket of mashed potatoes. Happiness is just a bite away!
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Green Beans
1 packet
Parsley
400 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
3
Potato
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Celery
1 packet
Rosemary
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. • Grate the carrot. Finly chop celery. Pick and finely chop rosemary.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, celery and rosemary until softened, 4-5 minutes. • Add plant-based mince and cook in batches, breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add the water, Worcestershire sauce and stock concentrate and cook, until slightly reduced, 1-2 minutes. TIP: Add a dash of water to loosen the mixture, if needed.
• Preheat the grill to medium-high. • Transfer the filling to a baking dish. Spread the mash over the top. Drizzle with olive oil. • Grill until golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!
• Meanwhile, trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing until tender, 3-4 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1-2 minutes. • Season to taste, then remove pan from heat.
• Roughly chop parsley. • Divide plant-based cottage pie with mash potato topping and the garlicky greens between plates. • Garnish with parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The dish delivers hearty, comforting flavours overall, though many found it quite salty due to the combined stock, garlic and herb seasoning, and plant-based mince. Some also found the tomato paste flavour too strong, while the garlicky greens and cheesy mash were widely praised.
- Ease of prep: Most found it straightforward and easy to pull together, though a few noted it involves a moderate number of steps.
- Suggestions: Many reviewers recommend reducing salt by using less seasoning or stock, as the ingredients are already salty on their own. Some suggested swapping the vegan cheese for regular cheese, adding extra vegetables like peas, mushroom, or onion to the mince, and using tomato sauce in place of tomato paste for a milder flavour.
- Leftovers: Several reviewers enjoyed the dish so much they went back for seconds, though some noted the serving size felt a little small for larger appetites.
- Portions: A few reviewers felt the amount of mince and mash topping was not quite enough, with some suggesting an extra potato would improve the topping coverage.
