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Mixed Mushroom and Pea Cottage Pie
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Mixed Mushroom and Pea Cottage Pie

Mixed Mushroom and Pea Cottage Pie

with Cheesy Mashed Potatoes

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

Tags:
Veggie
Low CO2
Allergens:
Soy
Sulphites
Wheat
Milk

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

200 g

Mixed Mushrooms

113 g

Mirepoix

1 tbsp

Garlic Puree

3 unit

Russet Potato

14 g

Parsley and Thyme

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

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

Cream Cheese

(Contains Milk)

¼ cup

Milk

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories750 kcal
Fat34 g
Saturated Fat21 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber10 g
Protein24 g
Cholesterol90 mg
Sodium1240 mg
Trans Fat1.5 g
Potassium2300 mg
Calcium400 mg
Iron6 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
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 1/2-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.

Prep
2

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

Start filling
3

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min. Add mushrooms, garlic puree and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min. Season with salt and pepper.

Finish filling
4

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 powder 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
5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream cheese, half the parsley, 1/4 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 a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.) Top filling with mashed potatoes, spreading into an even layer.

Broil pie and serve
6

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.