Rustic Plant-Based Mince & Spinach Cottage Pie

Name: Rustic Plant-Based Mince & Spinach Cottage Pie with Cheesy Mash Topping & Parsley
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 Carrot; 1 Celery; 200 g Plant-Based Mince; 1 packet Parmesan Cheese; 1 packet Parsley; 3 Potato; 1 sachet Savoury Seasoning; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ¼ cup water

with Cheesy Mash Topping & Parsley

Recipe Development TeamUpdated on July 21, 2026

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Calories

:

540 kcal

Protein

:

31g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Soy
Milk
Wheat
Gluten
May contain traces of allergens

If there's one thing we know how to do well, it's creating delicious pie concoctions that are sure to give you an aroma-filled kitchen! In this edition, plant-based mince and spinach come together in perfect matrimony, with some extra tasty veggies and an easy potato mash. Our stomachs are already grumbling!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Brown Onion

1

Carrot

1

Celery

200 g

Plant-Based Mince

(Contains: Soy May be present: Wheat, Gluten)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Parsley

3

Potato

1 sachet

Savoury Seasoning

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

¼ cup

water

Nutritional Values

Energy (kJ)2260 kJ

Calories540 kcal

Fat23.4 g

of which saturates13.6 g

Carbohydrate49 g

of which sugars16.9 g

Dietary Fibre16.7 g

Protein31 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

1

• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Finely chop carrot and celery.
• Thinly slice brown onion (see ingredients).

TIP: Save time and get more fibre by leaving the potato
unpeeled!

2

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then return to pan.
• Add the butter and milk and mash until smooth.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot with a generous pinch of salt, tossing, until softened, 4-5 minutes. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

TIP: For best results, drain the oil from the pan at the
end of this step.

4

• To the pan with the lamb, add tomato paste, the
water, stock concentrate and savoury seasoning.
Stir to combine.
• Add baby spinach leaves and cook, stirring, until
just wilted, 1 minute.
• Return cooked veggies to pan, stirring to combine.

5

• Preheat grill to medium-high.
• Transfer veggie mince filling to a baking dish.
• Spread mash over the top and sprinkle over
Parmesan cheese.
• Grill pie, until the mash is golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!