This easy cottage pie is filled with a vegan meat and vegetable filling, fresh herbs, and fluffy whipped potatoes. Perfect for St. Patrick's Day or an easy weeknight meal.
Add the 1 cup of vegetable broth and salt and pepper to taste. Cook for 10 minutes.
Remove the pan from the heat and evenly spread the potatoes over the meat and vegetable filling and bake them in the oven until the potatoes are bubbly and brown around the edges, approximately 30 minutes.
If you don’t want to use Beyond Beef, you can replace with cooked lentils or our taco filling. Just swap out the Mexican spices in the recipe for the herbs in this recipe.