HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Mushroom And Lentil Pie
topBanner
Bacon, Mushroom and Lentil Pie

Bacon, Mushroom and Lentil Pie

with Cheesy Topping and Roasted Broccoli

Read more

.

Tags:Under 600 calories
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

1 unit(s)

Broccoli

1 pack(s)

Brown Lentils

120 grams

Sliced Mushrooms

60 grams

Bacon Lardons

1 sachet

Boscaiola Sauce

(ContainsMilk)

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

45 grams

Mature Cheddar Cheese

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat20.0 g
of which saturates8.0 g
Carbohydrate69 g
of which sugars9.0 g
Protein32 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Baking Tray
Sieve
Frying Pan
Colander
Potato Masher
Grater
Oven dish
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve the bacon, mushroom and lentil pie on plates with the roasted broccoli alongside. Enjoy!