Hybrid Cottage Pie

Ingredients

Wonder Protein Mince – 100 g (hydrate in cold water 30 min, drain)

Beef Mince – 100 g

Tomato Paste – 50 g

Sunflower Oil – 30 g

White Onion – 120 g, minced

Carrot – 120 g, diced

Garlic – 8 g, minced

Thyme – 2 g

Vegetable Beef Powder – 10 g

Water – 600 g

Mushroom Powder – 5 g

Black Pepper – 2 g

Sea Salt – 3 g

Green Peas – 100 g

‍

Mash

Potatoes – 400 g, peeled

Butter – 80 g

Cooking Cream – 40 g

‍

Method

1. Hydrate Wonder Protein mince for 30 minutes, drain, and set aside. Recommended rehydration ratio: 2:1 (Water:Wonder Proteins)

2. Heat oil, caramelize onion and garlic over gentle heat.

3. Add beef mince and hydrated WONDER PROTEIN mince with thyme and spices. Cook 3 minutes.

4. Stir in tomato paste, carrots, and water. Simmer 8–10 minutes.

5. Add peas and cook a further 10 minutes, then set aside.

6. Boil potatoes until tender, mash with butter and cream.

7. Layer stew in a casserole, top with mash. Bake at 180°C for 12–15 minutes.

‍

Chef's Tip

For a golden, irresistible crust, brush the mash with butter before baking.

‍