Description

Our hybrid cottage pie combines the rich flavour of traditional beef mince with Eat Curious Dehydrated Mince for a lower-carbon twist on a beloved classic. Blending conventional meat protein with our plant-based mince keeps the dish high in protein whilst also increasing fibre and reducing fat. This recipe is an ideal solution to satisfy carbon-conscious consumers who want to lower their meat consumption.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Pieces: Soak 100g of Eat Curious Dehydrated pieces in 300ml of water (or stock for extra flavour). Drain excess water.

2. Cook mince filling: Peel the onion and carrot and chop. Sauté the onion and carrot for 3 minutes. Add in the beef mince, tomato puree, garlic and thyme and cook on a medium heat. Add in the rehydrated Eat Curious mince. Fill pan with stock until it is level with the contents of the pan. Cook until vegetables have softened (30 minutes) and thicken with the gravy mix.

3. Cook mashed potato: Prepare and cook mash as per manufacturers instructions. Add in the butter, season.

4. Assemble and cook cottage pie: Place mince filling in an oven proof dish and top with the mashed potato. Place in the oven and cook until it has reached optimum core temperature.