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Lentil Cottage Pie
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Lentil Cottage Pie

Lentil Cottage Pie

with Mushrooms

This hearty bowl provides all the comfort of cottage pie without the finicky assembly. Protein-packed lentils and savoury mushrooms are a satisfying and wholesome swap for the usual ground meat.

Tags:
Veggie
Allergens:
Milk
Mustard
Wheat

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Lentils

690 g

Russet Potato

227 g

Mushrooms

113 g

Mirepoix

113 g

Green Peas

2 unit

Garlic, cloves

7 g

Parsley

2 tbsp

Tomato Sauce Base

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Seasoning Salt

(Contains Mustard)

1 tbsp

All-Purpose Flour

(Contains Wheat)

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*

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Nutrition Values

Calories750 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate108 g
Sugar13 g
Dietary Fiber16 g
Protein24 g
Cholesterol65 mg
Sodium1790 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.

Utensils

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

Instructions

Cook potatoes
1

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.

Prep
2

While potatoes cook, roughly chop mushrooms. Peel, then mince or grate garlic. Roughly chop parsley.

Cook veggies
3

Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until beginning to brown, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies are tender, 3-4 min.

Make lentil filling
4

Add garlic, flour and half the seasoned 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 water (dbl for 4 ppl). Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, 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.)

Finish potatoes
5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream cheese, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Season with remaining seasoned salt and pepper, then stir in half the parsley.

Finish and serve
6

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 for 5 min. Divide lentil cottage pie between plates. Sprinkle remaining parsley over top.