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ImpossibleTM Jamaican Curry Autumn Cottage Pie Recipe

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Impossible Jamaican Curry Autumn Cottage Pie made with Impossible Burger
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  • 4Servings
  • Showing Off
  • 26Ingredients
  • 30 minPreparation
  • 90 minCooking
  • 120 Total TimeTotal Time

This Cottage Pie Recipe made with Impossible™ Beef is a culinary mashup of three traditional dishes, and a huge step up from your average Taco Tuesday. Created by special guest Chef Craig Wong(opens in a new tab), executive chef and owner of Patois Toronto, this recipe showcases Chef Wong’s specialty—combining Caribbean soul food and Asian elements in celebration of his Jamaican-Chinese heritage. Here we celebrate the merging of great food ideas from various cultures, made with Impossible Beef.

First of all, what is a cottage pie? It’s an old-fashioned rustic dish from rural England—in other words, a meat pie with a crusty topping. When most people think of a cottage pie, they think of the classic Shepherd’s Pie, which is traditionally made with ground beef and a mashed potato topping. But this Impossible Jamaican Curry Cottage Pie will take you on a long journey from the English countryside, through India and Jamaica, all the way to your very own kitchen. The crust is made from a variety of mashed root vegetables and squashes. And, of course, Impossible Beef rounds out the dish.

The traditional Shepherd’s Pie, while heartwarming and comforting, could be described as “safe” in the flavor department. Not this version. In addition to Impossible Beef, you’re going to need everything from oyster sauce to turmeric to coconut milk, along with a variety of root vegetables of your choosing, curry and some very hot peppers like the Scotch Bonnet. Oh—and rum, of course!

Once you have all your ingredients, take a few minutes to read through the steps. The result is a meal your family will love.

26 Ingredients

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  • 12 Ounce Package Impossible Beef
  • 2 Tablespoons Canola oil
  • 1/4 Cup Garlic, chopped
  • 1 Chili (scotch bonnet or any spicy pepper)
  • 2 Tablespoons Pimento (allspice), ground
  • 2 Sprigs Thyme
  • 1 Ounce Rum (optional)
  • 3 Tablespoons Oyster sauce (optional)
  • 3 Tablespoons Dark soy sauce
  • 1/2 Cup Panko breadcrumbs
  • 1 1/2 Cups Vegetable stock
  • 2 Tablespoons Canola oil
  • 2 Cups Vegetable stock
  • 1 Tablespoon Garlic
  • 2 Tablespoons Butter (use plant-based butter as a substitute)
  • 1/4 Cup Curry powder
  • 1 Tablespoon Turmeric
  • 1/2 Can Coconut milk
  • 1 1/2 Pounds Mixed root vegetables,(carrots, pumpkin, squash, sweet potato, celeriac, etc) large 1.5” Diced
  • 2 Tablespoons Salt
  • 3 Tablespoons Salt
  • 3 Pounds Yellow flesh potatoes, peeled, sliced 1/4 inch thick, and punched into a round shape, then soaked in cold water
  • 1/4 Cup Melted unsalted butter
  • 1/2 Bunch Chives, finely chopped
  • 1 Onion, finely diced
  • 1 Onion, finely diced
5 steps
  1. COOK THE IMPOSSIBLE BEEF

    Ingredients used

    • 12 Ounce Package Impossible Beef
    • 2 Tablespoons Canola oil
    • 1/4 Cup Garlic, chopped
    • 1 Chili (scotch bonnet or any spicy pepper)
    • 2 Tablespoons Pimento (allspice), ground
    • 2 Sprigs Thyme
    • 1 Ounce Rum (optional)
    • 3 Tablespoons Oyster sauce (optional)
    • 3 Tablespoons Dark soy sauce
    • 1/2 Cup Panko breadcrumbs
    • 1 1/2 Cups Vegetable stock
    • 1 Onion, finely diced

    Preheat your oven to 350 F on convection. Heat a medium-size frying pan over medium-high heat. Chop one onion. Sweat the chopped onions, then add Impossible Beef and brown for 5 mins. Add garlic and cook until fragrant for about 2 mins. Add thyme and pimento. Deglaze with rum if desired, add oyster sauce and soy sauce, and stir together. Next, add panko crumbs and stock. Allow this to come up to a simmer and reduce the heat for 5 minutes to allow flavors to meld. Scoop out the Impossible Beef into an even layer at the base of the casserole dish. Reserve.

  2. COOK ROOT VEGETABLES & STOCK

    Ingredients used

    • 2 Tablespoons Canola oil
    • 2 Cups Vegetable stock
    • 1 Tablespoon Garlic
    • 2 Tablespoons Butter (use plant-based butter as a substitute)
    • 1/4 Cup Curry powder
    • 1 Tablespoon Turmeric
    • 1/2 Can Coconut milk
    • 1 1/2 Pounds Mixed root vegetables,(carrots, pumpkin, squash, sweet potato, celeriac, etc) large 1.5” Diced
    • 2 Tablespoons Salt
    • 1 Onion, finely diced

    Heat a shallow pot over medium heat. Add canola oil. Chop an additional half an onion. Sweat onions and garlic for 3 minutes. Add butter, curry powder and turmeric and cook until fragrant. Add coconut milk, salt and stock. Bring to a simmer. Add root vegetables, simmer for 20-25 minutes until vegetables are tender. Using a slotted spoon, scoop out root vegetables over the Impossible Beef reserved from Step 1. Pour half of the curry sauce over the Impossible Beef if you like your cottage pie traditional, or pour all the curry sauce in for a moist and saucy pie.

  3. ASSEMBLE

    Ingredients used

    • 3 Tablespoons Salt
    • 3 Pounds Yellow flesh potatoes, peeled, sliced 1/4 inch thick, and punched into a round shape, then soaked in cold water
    • 1/4 Cup Melted unsalted butter

    Arrange the sliced potatoes in overlapping layers on top of the curried root vegetables. Cover the entire surface of the cottage pie. Then brush the potato slices with melted butter. Sprinkle salt over it evenly.

  4. BAKE

    Ingredients used

    • 1/2 Bunch Chives, finely chopped

    Cover with parchment paper, tightly seal with 2 layers of aluminum foil. Bake for 45 mins, then remove foil and parchment paper and bake for 15-20 minutes more, until slightly browned.

  5. SERVE, SHARE, AND ENJOY

    Remove from the oven and sprinkle with chopped chives.

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