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 Time8 minutes


serving amount

200 g

Mixed Mushrooms

113 g


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

4 unit(s)

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 unit(s)

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 unit(s)

Cream Cheese

(Contains Milk)

Not included in your delivery

0.13 tsp


¼ cup


3 tbsp

Unsalted Butter*

0.13 tsp



Nutrition Values

Calories890 kcal
Fat36 g
Saturated Fat22 g
Carbohydrate114 g
Sugar15 g
Dietary Fiber13 g
Protein30 g
Cholesterol95 mg
Sodium1500 mg
Trans Fat1.5 g
Potassium2850 mg
Calcium450 mg
Iron7.5 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
  • 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.
Start filling
  • 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.
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 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.)
Mash potatoes and assemble cottage 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 (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.
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 cottage pie from the oven and allow to cool for 5 min before serving.
  • Divide cottage pie between plates.
  • Sprinkle remaining parsley over top.
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