Farmhouse Breakfast Cottage Pie Recipe

About this recipe

A warm English-style breakfast pie with a creamy cauliflower mash and a savoury soy-paneer filling. It brings steady protein, modest carbs, and plenty of satisfying texture for a lighter morning plate.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - The Tofoo Co. Naked Tofu
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• NaN Tilda Long Grain Rice
• 1 L Crisp N Dry Oil
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar
• 1 head Cauliflower
• 80 g Soya Chunks
• 200 g Paneer
• 100 g Coriander Leaves
• 200 g Butter Cookies
• 200 g Cream
• 100 g Salt
• 50 g Black Pepper
• - Thyme
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes, then drain and squeeze out as much liquid as possible.
2. 2. Boil or steam the cauliflower florets until very soft, and drain them well so the mash stays thick.
3. 3. Mash the cauliflower with 10 g butter, the cream, a little salt, and black pepper until smooth and creamy.
4. 4. Heat the remaining butter in a pan, soften the chopped onion, then add the squeezed soy chunks and cook for a few minutes.
5. 5. Stir in the spinach, thyme, crumbled paneer, salt, and pepper, and cook until the filling looks dry and well combined.
6. 6. Spoon the filling into a small baking dish, then spread the cauliflower mash evenly over the top.
7. 7. Rough up the surface with a fork, bake at 200°C for 12 to 15 minutes, and let it rest briefly before serving.