Country Cottage Pie

Dinner, Pasta, Healthy
Beginner

This plant-based Country Cottage Pie is a hearty weeknight family meal made extra nourishing with cleverly hidden veggies. Packed with our Pea Protein Mince, beans and an array of vegetables, the rich savoury filling is topped with a creamy potato mash blended with cauliflower for added fibre and goodness. It’s a cosy classic that delivers big flavour, while quietly boosting the veggie intake.

Serves: 4–6

Prep Time: 25 minutes

Cooking Time: 45 minutes

Ingredients

Cauliflower Mash

6 large potatoes, peeled and quartered
250 g cauliflower florets
1–3 Tbsp water or unsweetened plant milk
100 g butter or vegan margarine
Salt & pepper, to taste

Cottage Pie Filling

1 box Fry’s Pea Protein Mince
2 Tbsp olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
250 g portobello mushrooms, roughly chopped
2 garlic cloves, finely chopped
2 sprigs fresh thyme, leaves picked and chopped
2 Tbsp tomato paste
2 Tbsp flour
2 Tbsp soy sauce
2 cups vegetable stock
1 x 410 g tin cannellini beans, drained
2 bay leaves

Method

Steam or boil the cauliflower florets for 10–15 minutes until soft. Blitz with a few tablespoons of water or plant milk until smooth, then set aside.
Place the potatoes in a large pot of salted water and bring to the boil. Simmer until tender, then drain and allow to steam dry for a few minutes.
Mash the potatoes with the butter or margarine, season well, then fold through the cauliflower purée until smooth and creamy.
Preheat the oven to 180°C.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion, carrots, celery and mushrooms and cook for about 10 minutes until softened and lightly coloured.
Add the garlic, thyme and tomato paste and cook for a further 2 minutes.
Sprinkle over the flour and stir to coat the vegetables, then add the Fry’s Pea Protein Mince and cook briefly.
Pour in the soy sauce and vegetable stock, then add the cannellini beans and bay leaves. Simmer uncovered for about 15 minutes until thickened and rich.
Remove the bay leaves, taste and adjust seasoning as needed.
Spoon the filling into an ovenproof dish and top with dollops of the cauliflower potato mash, spreading evenly.
Rough up the surface with a fork, drizzle lightly with olive oil and bake for 20 minutes until golden and bubbling.
Serve hot and enjoy.

Hot tip! This recipe also works well with Fry’s Soya Mince.

How can I add more vegetables to family meals without fuss?

Blending or finely chopping vegetables into familiar dishes is an easy way to boost nutrition. Using ingredients like cauliflower in mash or adding vegetables to sauces and pies increases fibre and nutrients without changing the flavour families love.

Are plant-based family meals filling enough?

Yes. Meals made with plant-based mince, beans and vegetables can be just as hearty and satisfying as traditional versions. They provide protein, fibre and slow-release energy that keeps the whole family full.

What is a good plant-based weeknight family meal?

This cottage pie is easy to prepare, comforting and packed with hidden veggies and Fry’s Pea Protein Mince. It’s a one-dish oven bake that feeds the whole family while delivering extra fibre and goodness.