Lentil and Beyond Meat® Cottage Pie
with Mushrooms
This hearty bowl provides all the comfort of cottage pie without the finicky assembly. Protein-packed Beyond Meat®, lentils and savoury mushrooms are a satisfying and wholesome swap for the usual ground meat.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Lentils
3 unit
Russet Potato
227 g
Mushrooms
113 g
Mirepoix
113 g
Green Peas
2 unit
Garlic, cloves
7 g
Parsley
2 tbsp
Tomato Sauce Base
1 g
Cream Cheese
(Contains Milk)
1 tsp
Garlic Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Beyond Meat®
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 fork-tender, 10-12 min.
Meanwhile, roughly chop mushrooms. Peel, then mince or grate garlic. Roughly chop parsley.
Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and mushrooms. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper. Add 1 tbsp (2 tbsp) butter, then mirepoix. Cook, stirring occasionally, until veggies are tender, 3-4 min.
Add garlic, flour and half the garlic salt to the pan with veggies. Cook, stirring often, until fragrant, 30 sec. Add lentils, including liquid, tomato sauce base, peas and 1/4 cup (1/2 cup) water. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring often, until filling thickens slightly, 5-8 min. Season with pepper. (NOTE: For 4 ppl, transfer lentil filling to a 9x13-inch baking dish at this point. For 2 ppl, if you don't have an oven-proof pan, transfer to an 8x8-inch dish.)
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream cheese, 1/4 cup (1/2 cup) milk and 2 tbsp (2 tbsp) butter into potatoes until creamy. Season with remaining garlic salt and pepper, then stir in half the parsley.
When lentil filling is done, top with mashed potatoes, spreading into an even layer to cover filling. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove the pan from the oven and let stand, 5 min. Divide lentil cottage pie between plates. Sprinkle remaining parsley over top.
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