Lentil Cottage Pie
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.
Tomato Sauce Base
Not included in your delivery
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 mushrooms. Cook, stirring often, until beginning to brown, 2-3 min. 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 from the oven and let stand, 5 min. Divide lentil cottage pie between plates. Sprinkle remaining parsley over top.