Impossible^TM Cottage Pie

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 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from pan, and set aside.

Cook the Veggies

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

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.

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.

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 the remaining 4 tablespoons butter, milk, parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth.

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!