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The term “comfort food” gets thrown around a lot these days, but cottage pie may be the perfect embodiment of it. We're not sure who invented it, but we’re certainly grateful it exists. What’s more comforting than meat and potatoes combined in a harmonious casserole? A cottage pie featuring meat made from plants, that’s what. This hearty Impossible™ Cottage Pie showcases all the classic flavors one expects from this traditional delicacy.
There are several steps during the actual cooking of this recipe, but it’s all worth it in the end. Plus, it’s all very easy. You can make things move along a little quicker by multitasking. Step one? Preheat your oven to 200°C. While that’s going, prep and boil your potatoes. The potatoes take around 20 minutes to cook through, so you can pivot to prepping all the vegetables that will go inside your glorious cottage pie. Once those tasks are complete, you’ll cook the Impossible™ Beef, cook the vegetables, combine them, and then mash up the potatoes.
Now it’s time to assemble the pie in your casserole dish. Spread the Impossible Beef and veggie mixture on the bottom of the dish, then add the mashed potatoes on top. Bake for 30 minutes, top with some crushed potato chips if you please, and garnish with parsley. You’ve done it: a warm, comforting, and filling meal. Enjoy!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef
- 2 Pounds Russet Potatoes (or sub for 4 ½ cups Instant Mashed Potatoes)
- 8 Ounces White mushrooms
- 1 Yellow onion
- 3 Cloves Garlic
- 1 large carrot
- 1 stalk celery
- 1 Cup Fresh or frozen peas
- 1 Cup Fresh Parsley
- 2 Tablespoons vegetable oil
- 2 Tablespoons Soy Sauce
- 1 Cup Vegetable stock
- 4 Ounces Butter (1 stick) or plant-based butter
- 1/2 Cup Milk or plant-based milk
- 1 1/2 Ounce Small Bag Potato Chips, crushed (optional)
- 3 1/2 Teaspoons Kosher Salt, divided plus additional to taste
- Fresh Black Pepper, to taste
COOK THE POTATOES
Preheat your oven to 200°C. Peel and cut the potatoes into chunks. Place the potatoes into a pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook for about 20 minutes or until cooked through.
PREPARE THE VEGETABLES
While the potatoes are cooking, rinse and thinly slice the mushrooms, peel and dice the onion, peel and finely chop the garlic cloves, and finely dice the onion, carrot, and celery. Set aside. Wash and chop half of the parsley leaves and reserve the other half of remaining sprigs for garnish.
COOK THE IMPOSSIBLE BEEF
Place a sauté pan over medium high heat and add 15 ml of vegetable oil into the pan. When the pan is very hot, add the Impossible Beef and break into pieces, allow to brown in the pan for about 2-3 minutes. Season with 4.5 grams kosher salt and fresh pepper. Then stir the Impossible Beef with a flat spatula, scraping the bottom of the pan, and continue cooking and browning until almost fully cooked, around 5 minutes. Remove from the pan and set aside on a dish.
COOK THE FILLING
Reduce the heat to medium, and add remaining 15 ml oil, and the mushrooms, to the pan. Season the mushrooms with a pinch of kosher salt and pepper, cook for about 2 minutes or until the mushrooms have released their liquid. Once the liquid reduces completely, add the onions, garlic, carrots, and celery and cook until soft, about 6-10 minutes. Add the soy sauce, vegetable stock and peas, and bring to a boil. Add the cooked Impossible Beef and the chopped parsley. Set aside.
MAKE THE MASHED POTATOES
Mash the cooked, hot potatoes in a mixing bowl with a masher, a hand mixer, a ricer, or a food mill. Heat the milk in a microwave for 30 seconds or in a pan on the stove top, add to the potatoes, and then add the butter and season with 6 grams kosher salt. Mix until fully incorporated. Season to taste and add additional salt and freshly ground black pepper if needed.
BAKE THE PIE
In a casserole dish, place the Impossible Beef mixture on the bottom and top with the mashed potatoes, spreading evenly. Bake in a preheated oven for 30 minutes. Remove from the oven, top with the crumbled potato chips and garnish with the reserved parsley sprigs. Serve while piping hot!
SERVE, SHARE AND ENJOY
Makes 3-4 servings.
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