Beyond Meat®, Mixed Mushroom and Pea Cottage Pie
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Beyond Meat®, Mixed Mushroom and Pea Cottage Pie

Beyond Meat®, Mixed Mushroom and Pea Cottage Pie

with Cheesy Mashed Potatoes

This veggie take on a classic casserole combines a saucy mushroom and Beyond Meat® filling with extra-cheesy mashed potatoes. A quick broil at the end of cooking gives this cottage pie an irresistible golden crust.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Mixed Mushrooms

113 g


1 tbsp

Garlic Puree

4 unit(s)

Russet Potato

14 g

Parsley and Thyme

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit(s)

Vegetable Stock Reduction

1 tbsp

Tomato Sauce Base

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

56 g

Green Peas

1 unit(s)

Cream Cheese

(Contains Milk)

¼ cup


(Contains Milk)

2 unit(s)

Beyond Meat®

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1090 kcal
Fat51 g
Saturated Fat28 g
Carbohydrate122 g
Sugar13 g
Dietary Fiber14 g
Protein47 g
Cholesterol95 mg
Sodium1250 mg
Trans Fat1.5 g
Potassium3250 mg
Calcium450 mg
Iron12.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Large Oven-Proof Pan
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the broiler to high.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.


Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.Roughly chop parsley. Slice mushrooms.

Start filling

Heat a large oven-proof pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec. Add mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min. Add Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper. Add mushrooms, garlic purée and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min. Season with salt and pepper.

Finish filling

Add soy sauce, 1 tbsp (2 tbsp) tomato sauce base and Gravy Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1-2 min. Add stock reduction and 3/4 cup (1 1/2 cups) water. Bring to a boil.Once boiling, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.

Mash potatoes and assemble pie

When potatoes are fork-tender, drain and return to the same pot, off heat. Mash cream cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish [9x13-inch dish for 4 ppl].) Top filling with mashed potatoes, spreading into an even layer.

Broil pie and serve

Sprinkle cheddar cheese over potatoes.Broil pie in the middle of the oven until potato-cheese topping begins to brown, 5-6 min. Remove pie from the oven and allow to cool for 5 min before serving.Divide cottage pie between plates. Sprinkle remaining parsley over top.