Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Cottage Pie
A quick version of the beloved cottage pie using plant-based mince and extra greens.
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the oven to 200 degrees.
2
Step 2
Bring a large pot of water to a boil. Peel the potatoes and cut into equal pieces. Boil the potatoes for 10 minutes.
3
Step 3
Season the plant-based mince with half a tablespoon of pepper. Heat some oil in a pan and once hot, add the mince. Fry for c. 5-7 minutes until golden.
4
Step 4
Wash the leek and cut into thin rings. Add the leek to the mince and fry the leek for 8-10 minutes or until it softens.
5
Step 5
Add the petit pois peas to the pan. Fry for another 3 minutes or until the peas are defrosted.
6
Step 6
Season the vegetable and mince mix with a teaspoon of salt, half a tablespoon of pepper, and one tablespoon of ground paprika spices. Heat through for another minute.
7
Step 7
Drain the potatoes. Add the soya milk to the potatoes and mash into a puree. Season with salt and some pepper.
8
Step 8
Grease an oven dish. Spread out half of the potato mash on the bottom. Add the vegetable and mince mixture on top, cover with the remaining potato mash. Heat in the oven for 15-20 minutes until the potato mash is starting to become golden.
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