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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
While potatoes cook, 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 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.
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.)
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.
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.
