Vegetarian Beef Cottage Pie
Discover comfort food reimagined with this hearty Vegetarian Beef Cottage Pie, a plant-based twist on a classic favorite. Packed with rich, savory flavors, this recipe features a filling made from plant-based ground beef, colorful vegetables like carrots, peas, and celery, and a robust blend of aromatic herbs including rosemary and thyme. Topped with creamy mashed golden potatoes infused with butter, milk, and cheddar cheese, this pie is baked to golden perfection for a satisfying meal that's ideal for vegetarians craving traditional flavors. With a cook time of just 40 minutes and tips to achieve a luscious texture, this vegetarian cottage pie is perfect for weeknight dinners or cozy gatherings. Keywords: vegetarian cottage pie, plant-based beef recipe, comfort food, mashed potato topping, baked vegetarian dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound plant-based ground beef
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- to taste salt
- to taste black pepper
- 2 pounds golden potatoes, peeled and quartered
- 4 tablespoons butter
- 0.5 cup milk
- 1 cup grated cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the plant-based ground beef and cook until browned, breaking it up with a spoon, about 5 minutes.
Mix in the tomato paste and cook for a further 2 minutes.
Pour in the vegetable broth and bring to a simmer. Stir in the frozen peas, thyme, rosemary, soy sauce, and Worcestershire sauce. Season with salt and pepper to taste. Let the mixture simmer for 5-10 minutes until slightly thickened.
While the filling is simmering, place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes, then drain.
Return the drained potatoes to the pot. Add the butter and milk. Mash until smooth and creamy. Season with additional salt to taste.
Stir half of the cheddar cheese into the mashed potatoes.
Spread the plant-based beef mixture into an even layer in a baking dish.
Gently spoon the mashed potatoes over the filling, spreading them out smoothly to cover the filling completely.
Sprinkle the remaining cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
Let cool for a few minutes before serving.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 6763 mg | 294% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 57.8 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1560 mg | 120% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 8250 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
