Hi-pro, Hi-flavour Cottage Pie
From jo_jo_ba 13 years ago
- 105 minutes to make
- Serves 6
This unique spin on the British casserole bumps up the protein and fibre with Textured Vegetable Protein in the filling and a mix of mild white beans and vibrant pumpkin puree with the potato crust! Of course, if you prefer to use all meat, the amount of TVP in the recipe equals roughly 1 ½ lbs of ground protein (and omit 1 ¾ cups of beef broth and the soy sauce). Read more For a totally vegetarian version, add ¾ cup extra TVP along with 2/3 cup extra hot (vegetarian) beef broth. You will also need to check the label of your Worcestershire sauce for the traditional anchovies (you can substitute mushroom soy sauce or tamari). This isn’t a shepherd’s pie as it’s not made with mutton or lamb, but it’s tasty nonetheless! See less
Ingredients
- 2 ¼ cups dry TVP granules shopping list
- 1 ¾ cups hot beef broth shopping list
- ½ tsp soy sauce shopping list
- 2 large baking potatoes, cooked and peeled shopping list
- 1 cup cooked white kidney beans (cannellini beans), pureed shopping list
- 1 cup pureed pure pumpkin (not pie filling) shopping list
- 1/3 cup warm buttermilk shopping list
- 2 tbsp low-fat cream cheese shopping list
- 1 large egg yolk shopping list
- Salt and freshly ground black pepper shopping list
- 1 tsp olive oil shopping list
- ½ lb lean ground beef shopping list
- 2 tbsp water shopping list
- 1 large, sweet onion, diced shopping list
- 1 clove minced garlic shopping list
- 1 large carrot, peeled and diced shopping list
- 1 stalk celery, diced shopping list
- 1 red bell pepper, diced shopping list
- ¼ cup dry red wine (optional – use beef stock if you prefer) shopping list
- ¾ cup beef broth shopping list
- 2 teaspoons Worcestershire sauce shopping list
- 1 tsp paprika shopping list
- ½ tsp thyme shopping list
- ½ tsp rosemary shopping list
- 3 tbsp tomato paste shopping list
- ¾ cup frozen peas shopping list
How to make it
- Preheat oven to 375F, lightly grease a 2 qt casserole dish.
- In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
- In another bowl, mash potatoes with kidney bean puree, pumpkin, buttermilk, cream cheese and egg yolk. Season to taste and set aside.
- Add olive oil to a large pot over medium heat.
- Add beef and 2 tbsp water, cook, stirring, 1 minute.
- Add onion, garlic, carrot, celery and bell pepper and cook until vegetables are beginning to soften and brown, about 7-8 minutes.
- Stir in rehydrated TVP and cook 1 minute.
- Add wine and stir vigorously to dislodge the browned bits on the bottom of the pot, then pour in beef stock.
- Add Worcestershire, paprika, thyme, rosemary and salt and pepper to taste, then add tomato paste and mix in.
- Raise heat to medium-high and cook, stirring, until thickened, about 7-8 minutes. Stir in peas and pour into the prepared casserole dish.
- Top with the potato mixture.
- Bake for 25 minutes, until the potatoes are browned.
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