Potato-Topped Lentil Veggie Pie
with Dairy Free Cheese and Mushrooms- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Sulphites
- Soy
- Peanuts
- Triticale
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Mushrooms • Mirepoix (onion, carrot, celery) • Plant-Based Mozzarella Cheese, shredded (Daiya Oat CreamTM blend (water, gluten-free oat flour, pea protein), tapioca starch, coconut oil, expeller pressed safflower oil, corn starch, salt, sugars (dextrose), yeast extract, tricalcium phosphate, lactic acid, natural flavours) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • All-purpose flour (wheat) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Chives • Garlic powder.
Ingredients
¾ cup
Plant-Based Mozzarella Cheese, shredded
227 g
Mushrooms
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
113 g
Mirepoix
7 g
Chives
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 g
Garlic Powder
(May be present: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Milk*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, quarter mushrooms.
- Thinly slice chives.
- In a large oven-proof pan, heat 1 tbsp (2 tbsp) oil over medium-high. (Use a large non-stick pan if you don't have an oven-proof pan.)
- When hot, add mirepoix and mushrooms. Cook for 5-6 min, stirring occasionally, until softened. (TIP: Reduce heat to medium if veggies are browning too quickly.)
- Sprinkle flour over veggies. Cook for 30 sec, stirring occasionally, until toasted.
- Add soy sauce, tomato sauce base, stock powder and lentils (including can liquid). Bring up to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 2-4 min, stirring often, until filling thickens. Season with pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch [9x13-inch] baking dish.)
- To the pot with potatoes, mash garlic powder, dairy free cheese, half the chives, 1 tbsp (2 tbsp) butter and 1 tbsp (2 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Top filling with potatoes, spreading into an even layer to cover filling. (NOTE: Don't worry if it doesn't reach the edges.) Broil in the middle of the oven for 6-7 min, until topping browns.
- Remove from oven and let stand 5 min.
- Divide lentil-veggie pie between plates.
- Sprinkle remaining chives over top.
