Cottage Pie

A twist on a family favourite with Alpro Soya Single

4 portions


400 g of potatoes

500 g of parsnips

1 onion, chopped

3 cloves of garlic, crushed

450 g fresh spinach

250 g lean minced beef

250 ml Alpro Soya Single

2 tablespoons of olive oil

2 tablespoons of fennel seeds


black pepper and sea salt

2 (260 g) sweet potatoes

freshly ground pepper

pinch of sea salt

Made with


1. Start by preheating the oven to 200 ° C and boil the potatoes and parsnips. Cut the sweet potatoes into thin slices and place them on a greased baking tray in the oven until they are tender. Meanwhile, cook small pieces of onion and garlic in the olive oil until they are transparent. Add 1/3 of the onion and garlic to 450g of fresh spinach in another saucepan. Stir-fry and season the spinach with nutmeg, salt and pepper.

2. Add the remaining onion and garlic to the minced beef, heat up for 15 minutes without a lid and season with fennel seeds, pinch of salt and pepper. Add 75 ml of Alpro Soya Single to the beef and keep cooking and stirring for another 5 minutes.

3. Mash the potatoes and parsnips with 1 tablespoon of olive oil, 175 ml of Alpro Soya Single and season with nutmeg, pinch of salt and pepper.

4. Prepare a ring mold or a baking tray to combine all ingredients. Start with a layer of spinach on the bottom and press the minced beef mixture firmly on top of the spinach. Cover it with a thick layer of mashed potatoes and top your dish of with a final layer of sweet potato slices. Serve immediately.

  • Gluten free
  • Lactose free