Pâté chinois aux pois, aux champignons et au Beyond Meat®
avec purée de pommes de terre fromagée- Soya
- Blé
- Sulfites
- Lait
- Sésame
- Soya
- Crustacés
- Lait
- Moutarde
- Blé
- Sulfites
- Poisson
- Oeuf
- Peut contenir des traces d’allergènes
La version végétarienne de ce plat classique combine une garniture aux champignons et au Beyond Meat® en sauce et une purée de pommes de terre au fromage. Pour la touche finale, la croûte est dorée quelques minutes grâce à la fonction Griller.
Ingrédients
200 g
Mélange de champignons
113 g
Mirepoix
1 cs
Purée d’ail
(Peut contenir : Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
4 pièce(s)
Pomme de terre Russet
14 g
Persil et thym
1 cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Sésame, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
2 cs
Base de sauce tomate
(Peut contenir : Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
2 cs
Mélange d'épices pour sauce
(Contient: Soya, Blé Peut contenir : Sésame, Lait, Moutarde, Sulfites, Poisson, Oeuf)
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
113 g
Petits pois
1 pièce(s)
Fromage à la crème
(Contient: Lait)
2 pièce(s)
Burger à base de plantes
Pas inclus dans votre livraison
3 cs
Beurre non salé*
(Contient: Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
¼ tasse(s)
Lait*
Ustensiles
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.
- 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. (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.)
- 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.
If you've opted to get Beyond Meat®, 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 Beyond Meat® mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min.
