HYBRID COTTAGE PIE SOUP US

HYBRID COTTAGE PIE SOUP

A warming cottage pie soup combining rich beef mince with nutritious Eat Curious Mince, simmered alongside potatoes, vegetables, and a savoury broth. With added fibre, reduced fat, and a lower carbon footprint, this hearty soup delivers all the classic comfort and flavour of cottage pie in a nourishing, easy-to-serve format.

CONTAINS EAT CURIOUS DEHYDRATED MINCE

Made from only pea and fava bean protein concentrates and salt, our Eat Curious Dehydrated Mince is free from the top 14 major allergens and adds a delicious protein-boost to these coconut power balls.
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HYBRID COTTAGE PIE SOUP


  • Author: Liam Kellard
  • Yield: 10 servings 1x

Description

A warming cottage pie soup combining rich beef mince with nutritious Eat Curious Mince, simmered alongside potatoes, vegetables, and a savoury broth. With added fibre, reduced fat, and a lower carbon footprint, this hearty soup delivers all the classic comfort and flavour of cottage pie in a nourishing, easy-to-serve format.

 

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.


Ingredients

Scale

480g beef mince

80g Eat Curious Dehydrated Mince

2400ml water

600g onions

400g carrots

800g potatoes

12g mixed herbs

20g olive oil

40g gluten-free vegetable bouillon

2l water


Instructions

  1. Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 80g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 240ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
  2. Cook onion and carrot for 8 minutes.
  3. Add beef mince and Eat Curious Mince and cook for a further 8 minutes.
  4. Add stock, potatoes and herbs. Simmer for 25 minutes.
  5. Serve with bread.

Notes

Impact per serving: 1.34kg CO2e & 2220l water.

This recipe uses 32.3% less CO2 than a 100% meat recipe.

Nutrition

  • Serving Size: Nutritional Values per 100g
  • Calories: 230kcal
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 14g

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