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Lentil and Mushroom Cottage Pie
Lentil and Mushroom Cottage Pie

Lentil and Mushroom Cottage Pie

with Cheesy Mash Top and Peas

This delicious Lentil and Mushroom Cottage Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Veggie
Allergens:
Sulphites
Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

120

Sliced Mushrooms

450

Potatoes

2

Garlic Clove**

1

Dried Rosemary

1

Tomato Passata

15

Mushroom Broth Paste

28

Red Wine Stock Paste

(Contains: Sulphites)

40

Mature Cheddar Cheese

(Contains: Milk)

1

Lentils

120

Peas

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

30

Butter

Nutritional information

Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat21.8 g
of which saturates12.7 g
Carbohydrate85.3 g
of which sugars20.5 g
Protein24.1 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Sieve
Garlic Press
Large Frying Pan
Grater
Potato Masher
Colander
Oven dish

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Roughly chop the sliced mushrooms. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Start the Pie Filling
2

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry for 3-4 mins. 

Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.

In the meantime, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Once the veg has softened, add the garlic and dried rosemary. Cook for 1 min. 

Bring on the Sauce
3

Stir the passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan

Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, grate the Cheddar. Preheat your grill to high. 

Time to Mash
4

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add half the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. 

Assemble and Grill
5

Once the pie filling has thickened, taste and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish. 

Top with an even layer of mash and sprinkle over the Cheddar,

Grill until the cheese is bubbling and golden, 5-6 mins.

Finish and Serve
6

Meanwhile, clean the (now empty) frying pan and pop back on medium heat with the remaining butter. 

Once melted, add the peas and stir until piping hot, 2-3 mins. Season with salt and pepper, then remove from the heat.

When the pie is ready, serve on plates with the buttery peas alongside. 

Enjoy!

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