Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (12 oz) vegetarian ground beef substitute
- 4 cups mashed potatoes
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- 9-inch square baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and garlic over medium heat until softened.
3. Add the carrots and celery and cook for 5 minutes.
4. Stir in the frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper.
5. Add the vegetarian ground beef substitute and cook for 5-7 minutes, stirring occasionally, until heated through.
6. Transfer the mixture to a 9-inch square baking dish.
7. Spread the mashed potatoes over the top of the vegetable mixture, smoothing it out with a spatula.
8. Sprinkle the Parmesan cheese over the top of the mashed potatoes.
9. Bake for 25-30 minutes, or until the cheese is melted and the filling is heated through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 780mg
Carbohydrates: 41g
Fiber: 7g
Sugar: 7g
Protein: 14g
Substitutions for ingredients:
- You can use any type of ground meat substitute in place of the vegetarian ground beef substitute.
- You can use any type of cheese in place of the Parmesan cheese.
Variations:
- You can add other vegetables to the filling, such as mushrooms or bell peppers.
- You can use sweet potatoes or cauliflower mash instead of regular mashed potatoes.
Tips and tricks:
- Make sure to season the filling well with herbs and spices to give it plenty of flavor.
- You can make the mashed potatoes ahead of time and store them in the fridge until you're ready to assemble the pie.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the cottage pie in individual ramekins for a cute and cozy presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the pie before serving.
Pairings:
Serve the cottage pie with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad
- Roasted Brussels sprouts
- Steamed broccoli
Troubleshooting advice:
- If the filling is too dry, add a little more vegetable broth or tomato paste.
- If the mashed potatoes are too thick, add a little more milk or butter to make them creamier.
Food safety advice:
Make sure to cook the filling and mashed potatoes to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Linda McCartney was a musician and animal rights activist who also wrote several vegetarian cookbooks. Her vegetarian cottage pie recipe is a classic comfort food dish that has been enjoyed by vegetarians and meat-eaters alike for decades.
Flavor profiles:
This vegetarian cottage pie is savory, hearty, and comforting, with a rich and flavorful filling and creamy mashed potato topping.
Serving suggestions:
Serve the cottage pie with a side of crusty bread and a glass of red wine for a cozy and satisfying meal.
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Taste: Savory, Herby, Comforting, Rich, Meaty