British Cottage Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: British
Serves: 6
Ingredients
  • Unbaked pie crust (your own or pre-made)
  • 1 tablespoon unsalted butter
  • 1 medium onion, minced
  • ½ cup chopped organic carrots
  • 5-6 white or cremini mushrooms, chopped
  • 1 cup frozen organic green peas
  • ½ bag Gardein Beefless Ground (frozen, not thawed)
  • 1 cup hot water
  • 2 teaspoons Better than Bouillon No Beef Base
  • 1 teaspoon cornstarch
  • 2 teaspoons vegan Worcestershire sauce
  • 1 Tablespoon tomato paste
  • 2 cups leftover mashed potatoes
  • ¼ cup cream
  • ¼ cup milk (or eliminate the cream and milk and use ½ cup half and half, if that’s what you have on hand)
  • 1 cup grated sharp white cheddar (I like Cabot Seriously Sharp White Cheddar)
  • Freshly ground black pepper
  • Paprika, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. While the oven heats, either make your own pie crust or take the lazy way out (which is what I did) and use one of the Pillsbury pre-made pie crusts. Leave the package out for about 10-15 minutes before you unroll one of the crusts and lay it in a deep dish pie plate. Once the oven is at the right temperature, prick the pie crust all over with a fork, and place the pie plate on a rimmed baking pan. Bake for 15 minutes until just starting to brown. Remove from oven and cool on a wire rack.
  3. Meanwhile, heat a large non-stick skillet over medium-high heat and melt the butter. Saute the onion until translucent, followed by the carrots, and then the mushrooms. Add the frozen peas and cook for just a minute or two while you assemble your other ingredients. Turn off the heat, and when the veggies are cooled a bit, place them in a medium mixing bowl because you’re going to need the skillet again.
  4. In a blender, mix the water and Better than Bouillon No Beef Base together. Buzz in the cornstarch, Worcestershire sauce, and tomato paste. Better than Bouillon has a fair amount of sodium, so I don’t add salt and pepper at this point.
  5. Sauté the frozen crumbles in your now empty skillet for about 3-4 minutes, add the bouillon mixture, and cook for another 2-3 minutes, until the mixture thickens. Add the reserved vegetables to the skillet.
  6. Rinse out the bowl that held the veggies, and add the leftover mashed potatoes. Since the leftover mashed potatoes are probably cold, you might want to put them in the microwave for a few minutes to make them easier to manipulate. Using a potato masher, mash in the milk and cream (or the half and half), and then add the shredded white cheddar, and freshly ground pepper. Combine well.
  7. Put the meat and veggie mixture into the slightly cooled pie shell and spread the mashed potato mixture evenly over the top. You can sprinkle a bit of paprika on the potatoes if you’d like. Bake at 350 degrees for 20 minutes. Let sit for about 5-8 minutes before serving. Enjoy!
Notes
© 2018, Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/british-cottage-pie/