The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Sunflower Mince Cottage Pie with Parsnip Mash & Green Beans
A comforting cottage pie with a plant-based twist. Make your filling by simmering protein-rich sunflower mince in a hearty ragu. Then top with a creamy parsnip and potato mash. Grill until golden and crispy. Serve alongside crunchy green beans, and you're ready to dig in. Delish!
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tbsp tomato purée
- 1 tbsp cornflour (use half)
- 80g green beans
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 1 parsnip
- 2 large potatoes
- 36g sunflower mince (Sunflower mince)
Nutritional Information
Calories: 488
Protein: 20g
Carbs: 73g
Fat: 11g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g green beans (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 36g sunflower mince (use half) (Sunflower mince)
- 1 tbsp cornflour (use a quarter)
- 2 tbsp tomato purée (use half)
- 120g chestnut mushrooms (use half)
- 1 parsnip (use half)
- 1 onion (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 carrot (use half)
- 2 large potatoes
Nutritional Information
Calories: 670
Protein: 24g
Carbs: 112g
Fat: 11g
Vegan Sunflower Mince Cottage Pie with Parsnip Mash & Green Beans
A comforting cottage pie with a plant-based twist. Make your filling by simmering protein-rich sunflower mince in a hearty ragu. Then top with a creamy parsnip and potato mash. Grill until golden and crispy. Serve alongside crunchy green beans, and you're ready to dig in. Delish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve, a measuring jug, a masher & an ovenproof dish
Get started
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Peel and roughly dice the potatoes and parsnip into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1/2 tbsp oil and a pinch of salt and pepper
Time to prep
- Finely dice the onion. Dice the carrot into 1cm chunks. Thinly slice the mushrooms. Trim the green beans
- Dissolve the half pack of cornflour in a jug with 50ml cold water (25ml for 1 person), top up with 250ml hot water (125ml for 1 person)
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion, carrot and mushrooms and cook for 5-6 mins, until softening. Season with salt and pepper
Build the flavour
- Stir in the tomato puree and garlic herb paste, and cook for 1 min
- Add the stock powder, drained sunflower mince and cornflour mixture and bring to a boil. Simmer for 3-4 mins
- Stir half the nutritional yeast into the mince, taste and season with salt and pepper if needed
- Turn the grill to high (240C)
Grill the pie & boil the green beans
- Transfer the mixture to the ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping and sprinkle with the remaining nutritional yeast
- Grill for 10-12 mins, until golden
- Meanwhile, rinse the potato pan, then refill with salted water and bring to the boil. Once boiling, add the green beans and boil for 3-4 mins, until tender, then drain
Plate up
- Share the cottage pie between plates, with the green beans alongside
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