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.

Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Mixed Mushrooms

113 g


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


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat36 g
Saturated Fat22 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber10 g
Protein24 g
Cholesterol95 mg
Sodium1230 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.


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


Cook potatoes

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.


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

Start filling

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 purée and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min. Season with salt and pepper.

Finish filling

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

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 an even layer of mashed potatoes.

Broil pie and serve

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.