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Description
Try this savory Impossible™Jamaican Curry Autumn Cottage Pie recipe prepared with meat made from plants, root vegetables & Carribean spices. By Chef Craig Wong.
Ingredients
US|METRIC
4 SERVINGS
- 12 oz. Impossible™ Burger
- 4 Tbsp. canola oil (divided)
- 1 onion (finely diced, divided)
- 1/4 cup garlic (chopped, divided)
- 1 chilli (scotch bonnet or any spicy pepper)
- 2 Tbsp. ground allspice
- 2 sprigs thyme
- 1 oz. rum (optional)
- 3 Tbsp. oyster sauce (optional)
- 3 Tbsp. dark soy sauce
- 1/2 cup panko crumbs
- 3 1/2 cups stock (chicken or vegetable, divided)
- 1 Tbsp. garlic
- 2 Tbsp. butter
- 1/4 cup curry powder
- 1 Tbsp. turmeric
- 1/2 can coconut milk
- 5 Tbsp. salt
- 1 1/2 lb. root vegetables (Mixed, carrots, pumpkin, squash, sweet potato, celeriac, etc; large 1.5” Dice)
- 3 lb. yellow flesh potatoes (peeled, sliced 1/4 inch thick, and punched into a round shape, then soaked in cold water)
- 1/4 cup unsalted butter (melted)
- 1/2 bunch chives (finely chopped)
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Directions
- Cook the Impossible™ Burger: Preheat your oven to 350°F on convection.
- Heat a medium-size frying pan over medium-high heat. Add 2 Tbsp canola oil and sweat 1/2 onions, then add Impossible™ Burger and brown for 5 mins. Add 1/4 cup garlic and cook until fragrant for about 2 mins. Add thyme and allspice. Deglaze with rum if desired, add oyster sauce and soy sauce, and stir together. Next, add panko crumbs and 1 1/2 cups 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™ Burger into an even layer at the base of the casserole dish. Reserve.
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