Our Ambassadors: Kate Ferdinand

KATE FERDINAND’S

MEATLESS COTTAGE PIE

 

 

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INGREDIENTS

• 2 packs Meatless Farm Plant-Based Mince
• 4 sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 1 tbsp coconut oil
• 1 onion, roughly diced
• 2 carrots, grated
• 2 tbsp tomato puree
• 200ml vegetable stock
• 3 tbsp Worcester sauce or vegan alternative
• Handful of grated cheese

METHOD

1. Preheat your oven to 200C/180C fan.
2. Bring a pan of water to the boil and add the sweet potatoes, simmering for 10 mins, then drain and return to the pan. Season the potatoes with salt, pepper and garlic and then mash until nice and smooth.
3. Heat half of the coconut oil in a frying pan over a high heat. Add the Meatless Farm Plant-Based Mince and fry, turning regularly, until browned. You could also add Jamaican curry powder, all purpose seasoning, garlic powder and salt and pepper at this point.
4. When browned, transfer the Meatless mince to a bowl.
5. Heat the remaining coconut oil on medium heat and fry the onions and carrots for 5-6 mins. Add in the tomato puree and give everything a good stir. Add the Meatless mince back in to the pan and stir.
6. Pour in your vegetable stock, bring to the boil and simmer for 20 mins. Remove from the heat and add in the Worcestershire sauce (or vegan alternative).
7. Now we’re ready to build! Spoon the mince mixture into a large oven-proof baking dish. Top with the sweet potato mash and then top with the grated cheese. Bake in the oven for 20 mins until the cheese is bubbling. Tuck in!