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ImpossibleTM Cottage Pie

A delicious Impossible Cottage Pie with a filling made from Impossible Beef, carrots, celery, onion, green beans, peas, and corn, and a topping of mashed potatoes.
  • 6Servings
  • Not Too Tricky
  • 19Ingredients
  • 20 minPreparation
  • 45 minCooking
  • 65 Total TimeTotal Time

This spiced Cottage Pie is filled with Impossible™ Beef Made From Plants, veggies, warm spices, and is topped with Yukon Gold mashed potatoes. It's perfect for all the meat and potato lovers out there! And it's easy to make this recipe 100% plant-based by using plant-based cheese, milk, butter, and Worcestershire sauce alternatives. Add this comforting classic to your regular dinner menu rotation, because this Impossible™ Cottage Pie recipe is sure to please. Enjoy!

19 Ingredients

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  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 1 Cup green beans, chopped
  • 1 Cup frozen peas
  • 1 Cup frozen corn
  • 2 Tablespoons Butter
  • 1 Tablespoon Flour
  • 1 Tablespoon Tomato paste
  • 3 dashes Worcestershire or soy sauce
  • 1 Cup vegetable stock
  • 1 1/2 Teaspoon Kosher salt, plus more to taste
  • 1/2 Teaspoon Freshly Cracked Black Pepper
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Grated Ginger
  • 1/2 Teaspoon garam masala
  • cilantro for garnish
6 steps
  1. Cook the Impossible Beef

    Add oil to a large pan over medium-high heat. Crumble Impossible Beef into the pan, and cook until well seared and golden brown. Flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Season with salt and pepper. Remove from pan, and set aside.

  2. Cook the Veggies

    To the same pan, add in the carrot, celery, onion, garlic, smoked paprika and ginger. Sauté until the vegetables are tender.

  3. Make the sauce

    Spread the veggies to the exterior of the pan. Add in two tablespoons of butter to the center, allow to melt. Add one tablespoon of flour to the butter, stirring to incorporate, and cook until the flour is browned. Add one tablespoon of tomato paste, and stir to incorporate. Add three dashes Worcestershire sauce, garam masala, and curry powder, and cook until the sauce begins to thicken. Add one cup of vegetable stock slowly, stirring to incorporate, and bring to a simmer and cook until the sauce coats the back of a spoon, about 10-15 minutes. Remove from heat, and set aside.

  4. Add the Impossible Beef

    Return the Impossible Beef back to the pan, and add green beans, peas and corn and stir to thoroughly combine. While the Impossible Beef filling is cooling, make the potato topping.

  5. Make the Potato Topping

    Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil and add in the peeled potatoes. Boil until potatoes are fork tender, and then drain the potatoes. Put them back in the pot and add butter, milk, parmesan, salt, and pepper. Mash until smooth.

  6. Bake and Enjoy

    Using a deep 8x8 inch baking dish, add the Impossible Beef filling and top with the potatoes. Bake for 20 minutes or until the top is golden brown. Remove from oven and allow to cool before serving. Enjoy!

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