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.
Serving size
Ingredients
Ingredients
-
1 tbsp nutritional yeast (use half)
- 1 tbsp tahini (use half) (Sesame)
- 80g green beans (use half)
-
200g passata (use half)
- 5g dried porcini mushrooms (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 120g chestnut mushrooms (use half)
-
36g sunflower mince (use half)
- 2 garlic clove
- 2 shallot
- 1 large potatoes (use half)
- 1 sweet potato (use half)
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 75Kcal | 493Kcal |
| 316kJ | 2062kJ | |
| Fat | 2.3g | 15g |
| of which saturates | 0.4g | 2.4g |
| Carbohydrates | 10g | 65g |
| of which sugars | 3.1g | 20g |
| Protein | 3.3g | 22g |
| Salt | 0.07g | 0.46g |
| Fibre | 2.3g | 15g |
Ingredients
Ingredients
-
1 tbsp nutritional yeast
- 1 large potatoes
- 1 handful of fresh flat-leaf parsley
- 80g green beans
- 5g dried porcini mushrooms
- 2 shallot
- 2 garlic clove
-
200g passata
- 120g chestnut mushrooms
-
36g sunflower mince
- 1 tbsp tahini (Sesame)
- 1 sweet potato
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 477Kcal |
| 354kJ | 1996kJ | |
| Fat | 2.7g | 15g |
| of which saturates | 0.4g | 2.4g |
| Carbohydrates | 11g | 63g |
| of which sugars | 3.2g | 18g |
| Protein | 3.6g | 20g |
| Salt | 0.08g | 0.45g |
| Fibre | 2.6g | 14g |
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- 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
- Peel and roughly dice the potatoes 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
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
Time to prep
- Finely dice the shallots. Thinly slice the mushrooms. Thinly slice the garlic. Roughly chop the parsley
- Add the porcini mushrooms to the measuring jug with 100ml hot water (50ml for 1 person)
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the shallot and mushrooms and cook for 5-6 mins, until softening. Season with salt and pepper
Build the filling
- Stir in the garlic and cook for 1 min
- Add the drained sunflower mince, passata and porcini stock mix to the pan and bring to a boil. Simmer for 3-4 mins, until reduced slightly
- Stir half the parsley and the nutritional yeast into the mince. Season to taste
- Turn the grill to high (240C)
Finsih the mash and assemble
- Stir the tahini through the mash. Trim the green beans
- Transfer the sunflower mince mixture to the ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Place the ovenproof dish onto the lined baking tray, with the beans alongside. Toss the beans with 1 tsp oil and a pinch of salt. Grill together for 10-12 mins, until golden
Plate up
- Share the cottage pie between plates, with the green beans alongside. Sprinkle the remaining parsley over the green beans
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