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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
113 g
Mirepoix
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
4 piece
Russet Potato
14 g
Parsley and Thyme
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 piece
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Green Peas
1 piece
Cream Cheese
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
¼ cup
Milk*
3 tbsp
Unsalted Butter*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 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.
- Heat a large oven-proof pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl 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.
- 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 concentrate 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. Arrange filling in an even layer. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Mash cream cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Season with salt and pepper, to taste.
- Top filling with mashed potatoes, spreading into an even layer.
- Sprinkle cheddar cheese over potatoes.
- Broil pie in the middle of the oven until potato-cheese topping begins to brown, 5-6 min.
- Remove cottage pie from the oven and allow to cool for 5 min before serving.
- Divide cottage pie between plates.
- Sprinkle remaining parsley over top.
