Meatless Farm plant-based Mexican cottage pie

Mexican Cottage Pie

Serves 4-6
45 mins

What if the Mexicans made cottage pie? Wonder no more! We’ve given the humble yet deliciously comforting cottage pie a Mexican makeover using our plant-based mince for the filling.

Ingredients

For the mash

  • 900g sweet potatoes peeled and diced
  • 2 tbsp nutritional yeast
  • 100ml soy milk (or, any plant-based, unsweetend milk)
  • 2 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1 red chilli finely diced
  • Seasoning

 

For the filling

  • 3 tbsp olive oil (2 for mince & 1 for veg)
  • 1 white onion diced
  • 3 garlic cloves minced
  • 1 pack Meatless Farm Mince
  • 2 tbsp chipotle paste
  • 1 tbsp cumin
  • 1 tbsp cayenne
  • 200g salsa
  • 2 x 400g tin chopped tomatoes
  • Vegan beef stock cube crumbled
  • 400g kidney beans drained
  • Seasoning

 

For the topping

  • 100g vegan Cheddar grated
  • 50g vegan tortillas
  • Handful jalapenos

 

To serve (optional)

  • Handful coriander roughly chopped

Preparation

  1. Preheat oven to 180C/ 200C fan/Gas mark 6 and bring a large pan of water to the boil, add the sweet potatoes and cooking for 25 mins.
  2. Whilst your sweet potatoes cook, add 1 tbsp of olive oil to a large, non-stick casserole pan over a medium heat. Add your onion and fry for 3 mins until translucent and then add garlic and fry for a further minute.
  3. Remove from the pan and set aside. In the same pan, add another 2 tbsp of olive oil and increase to a medium-high heat. Gently flake your Meatless Farm mince into the pan and leave for 1 min. Continue to cook for a further 12 mins, moving about until the mince is nicely caramelized (add more oil if needed).
  4. Add your onion and garlic back to the pan along with all other filling ingredients. Bring to the boil, reduce the heat to medium and simmer for 5-10 mins.
  5. Whilst simmering away finish your mash. Drain your softened sweet potatoes and add to a large mixing bowl along with all mash ingredients bar the chilli and seasoning. Use a potato masher to mash together until smooth (add a little more soy milk if you need to loosen slightly). Stir through the chopped chilli, season to taste and set to one side.
  6. Now to assemble! Spoon your chilli into an ovenproof dish and then top with your spicy, sweet potato mash, smoothing as you go to ensure that all the chilli is covered. Cover with half the vegan cheese and pop in the oven for 10 mins. Remove from the oven, sprinkle with the rest of the vegan cheese and jalapenos, pierce all over with nachos and pop in the oven for a further 5 mins.
  7. Sprinkle with coriander and serve for the ultimate spicy twist to a family comfort food fave.

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