Comfort Food

Jamaican Curry Autumn Cottage Pie

4 Servings

28 Ingredients

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By Chef Craig Wong

Craig Wong

120’ Total time=90’ Cooking + 30’ Preparation

This Cottage Pie Recipe made with Impossible™ Beef Meat From Plants is a culinary mashup of three traditional dishes, and a huge step up from your average Taco Tuesday. Created by special guest Chef Craig Wong, executive chef and owner of Patois Toronto, this recipe showcases Chef Wong’s specialty—combining Caribbean soul food and Asian elements in celebration of his Jamaican-Chinese heritage.

First of all, what is a cottage pie? It’s an old-fashioned rustic dish from rural England—a meat pie with a crusty topping. When most people think of a cottage pie, they think of the classic Shepherd’s Pie, which is traditionally made with ground beef and a mashed potato topping. But this Impossible Jamaican Curry Cottage Pie will take you on a long journey from the English countryside, through India and Jamaica, all the way to your very own kitchen. The crust is made from a variety of mashed root vegetables and squashes. And, of course, Impossible Beef brings the meatiness.

The traditional Shepherd’s Pie, while heartwarming and comforting, could be described as “safe” in the flavor department. Not this version. In addition to Impossible Beef, you’re going to need everything from oyster sauce to turmeric to coconut milk, along with a variety of root vegetables of your choosing, curry and some very hot peppers like the Scotch Bonnet. Oh—and rum, of course! Enjoy this journey of flavors.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

28 Ingredients

12 oz Package Impossible Ground Beef Meat From Plants
Seasonings
Cooked Vegetables
3 tbsp Salt
3 lbs Yellow Flesh Potatoes, Peeled, Sliced 1/4 Inch Thick, And Punched Into A Round Shape, Then Soaked In Cold Water
1/4 cup Melted Unsalted Butter or Plant-Based Butter
1/2 Bunch Chives, Finely Chopped

Seasonings

2 tbsp Canola Oil
1 Onion, Finely Diced
1/4 cup Garlic, Chopped
2 Sprigs Thyme
2 tbsp Pimento (Allspice), Ground
1 oz Rum (Optional)
3 tbsp Oyster Sauce (Optional)
3 tbsp Dark Soy Sauce
1/2 cup Panko Breadcrumbs
1 1/2 cups Vegetable Stock
1 Chili (Scotch Bonnet Or Any Spicy Pepper)

Cooked Root Vegetables

2 tbsp Canola Oil
1 Onion, Finely Diced
1 tbsp Garlic
2 tbsp Butter Or Plant-Based Butter
1/4 cup Curry Powder
1 tbsp Turmeric
2 cups Vegetable Stock
1/2 Can Coconut Milk
2 tbsp Salt
1 1/2 lbs Mixed Root Vegetables (Carrots, Pumpkin, Squash, Sweet Potato, Celeriac, Etc) Large 1.5” Diced

How to prepare

Step 1: Cook the Impossible Beef with the Seasonings

Preheat your oven to 350 F on convection. Heat a medium-size frying pan over medium-high heat. Sweat the chopped onions, then add Impossible Beef and brown for 5 mins. Add garlic and cook until fragrant for about 2 mins. Add thyme and pimento. Deglaze with rum if desired, add oyster sauce and soy sauce, and stir together. Next, add panko crumbs and stock. Allow this to come up to a simmer and reduce the heat for 5 minutes to allow flavors to meld. Scoop out the Impossible Beef into an even layer at the base of the casserole dish. Reserve.

Step 2: Cook Root Vegetables

Heat a shallow pot over medium heat. Add canola oil. Sweat onions and garlic for 3 minutes. Add butter, curry powder and turmeric and cook until fragrant. Add coconut milk, salt and stock. Bring to a simmer. Add root vegetables, simmer for 20-25 minutes until vegetables are tender. Using a slotted spoon, scoop out root vegetables over the Impossible Beef reserved from Step 1. Pour half of the curry sauce over the Impossible Beef if you like your cottage pie traditional, or pour all the curry sauce in for a moist and saucy pie.

Step 3: Assemble the Cottage Pie

Arrange the sliced potatoes in overlapping layers on top of the curried root vegetables. Cover the entire surface of the cottage pie. Then brush the potato slices with melted butter. Sprinkle salt over it evenly.

Step 4: Bake the Cottage Pie

Cover with parchment paper, tightly seal with 2 layers of aluminum foil. Bake for 45 mins, then remove foil and parchment paper and bake for 15-20 minutes more, until lightly browned.