Cottage Pie <3

Cottage Pie





​Prep Time: 25 Min
Cook Time:

Yields: 6 + Servings

         POTATOES

• 4 Large Russets, peeled & cut in to quarters
• 4 Tbsp. Unsalted Butter
• 3/4 - 1 C 2% Milk
• 1 C Grana Padano Cheese, shredded
• 1/4 Tsp. Nutmeg
• 1 Tsp. Sea Salt
• Cracked Pepper to Taste

WHAT YOU NEED

         FILLING

• 340g Beyond Beef
• 340g YVES Veggie Ground
• 3 Tbsp. EVOO
• ​2 Yellow Onions, diced
• 3 stalks Celery, diced
• 1 Carrot, peeled & diced
• 3 cloves Garlic, crushed & minced
• 1 Tbsp. Tomato Paste
• 3/4 C Red Wine
• 3 Tbsp. AP Flour
• 800ml PC Brand Plant-Based Beef Broth
• 4 sprigs Fresh Thyme
• 3 Sprigs Fresh Savoury
• 3 Tbsp. Worcestershire Sauce
• 1 Tbsp. Browning Sauce
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Red pepper Flakes
• 1 Tsp. Vegeta Seasoning
• 2 Bay Leaves
• ​Sea Salt

DIRECTIONS

• Heat a large frying pan to medium heat and add in the BEYOND beef. break it apart in to crumbles as it cooks and browns for about 5 - 7 minutes. Remove the beef from the pan and add in the EVOO. Once heated, add the onion, celery, carrot, and pepper flakes. Season with sea salt & pepper, stir, and cook for 5 minutes. Make a well and drop in the garlic. Let that sizzle for about a minute before stirring everything together with the tomato paste. Let that cook another 2 minutes before returning the beyond beef back to the pan along with the YVES veggie crumbles. Cook until the YVES is warmed through.
• Sprinkle in the flour and stir until everything is coated, letting it cook another minute or two to cook out any raw flavour. Pour in the red wine and let that bubble away until almost entirely reduced. Now, add in the Worcestershire sauce, browning sauce, and pour in the broth. bring the meaty mix to a boil and once boiled, reduce heat to medium low. Stir in the garlic & onion powder, vegeta, bay leaves, and drop in the sprigs of thyme & savoury. Simmer uncovered for 35+ minutes until liquid is almost entirely reduced and everything is rich & tender. Taste and adjust salt if desired. Pluck out the bay leaves as well as the sprigs of savoury & thyme.
• In the meantime, add the potatoes to a large pot of cold, salted water and bring to a boil. Once boiled, reduce heat slightly and cook until potatoes are tender. (15 - 20 min) Strain and return the potatoes to the pan. Start mashing before adding in the butter, milk, cheese, nutmeg, salt, and pepper to taste. Mash until desired consistency is achieved. Set aside.

• Preheat oven to 375 F
• To assemble, spray the inside of a large, circular baking dish (About 3 to 3 1/2 qt.) with cooking spray. Spread the meat mixture to form an even layer in the baking dish. Next, spread your potatoes over the meat to coat everything entirely. Sprinkle with additional grana padano if desired.
• Bake 35 - 40 minutes until heated thoroughly. If desired, switch the oven to BROIL 500 F for a couple mins at most to get some additional browning on the potatoes.
• Set on to a wire cooling rack for 10 minutes prior to serving. Garnish with additional savoury and fresh thyme. ENJOY!

HAPPY VEG