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Chicken Stock Paste
Mature Cheddar Cheese(ContainsMilk)
Water for the Sauce
Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Chop the broccoli into florets (like small trees). Halve any large florets. Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Drain and rinse the lentils in a sieve.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mushrooms and stir-fry until starting to brown, 3-4 mins. Add the bacon lardons to the mushrooms, stir together and cook until the bacon is golden, 3-4 more mins. IMPORTANT: Cook lardons thoroughly. Wash your hands after handling raw meat.
Add the boscaiola sauce along with the tomato passata, chicken stock paste and water for the sauce (see ingredients for amount). Stir in the lentils, bring to the boil, then reduce the heat to medium and cook until the sauce has reduced and thickened, 5-7 mins. Stir occasionally.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then cover with a lid to keep warm. Grate the cheese.
Taste the lentil mixture and add salt and pepper if you feel it needs it. Transfer to a suitably sized ovenproof dish, spread the mash on top and sprinkle over the cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins. Roast the broccoli on the middle shelf of your oven until the edges are crispy and slightly charred, 10-15 mins.
Serve the bacon, mushroom and lentil pie on plates with the roasted broccoli alongside. Enjoy!