Mixed Mushroom, Beyond Meat® 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.
Parsley and Thyme
(Contains Soy, Sulphites, Wheat)
Vegetable Stock Reduction
Tomato Sauce Base
Gravy Spice Blend
(Contains Soy, Wheat)
White Cheddar Cheese, shredded
Not included in your delivery
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.
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 Beyond Meat® patties along with mirepoix and peas. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.**Add mushrooms, garlic puree 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 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.
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.
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.