Lentil and Mushroom Cottage Pie
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Lentil and Mushroom Cottage Pie

Lentil and Mushroom Cottage Pie

with Cheesy Mash Top and Peas

Tags:
Under 650 calories
Veggie
Allergens:
Milk
Sulphites

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Carrot

120 grams

Sliced Mushrooms

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 carton(s)

Lentils

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Tomato Passata

15 grams

Mushroom Broth Paste

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Dried Rosemary

120 grams

Peas

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water

30 grams

Butter

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Nutritional information

Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat21.6 g
of which saturates12.7 g
Carbohydrate90 g
of which sugars20.7 g
Protein26.8 g
Salt5.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Grater
Large Frying Pan
Potato Masher
Colander
Oven dish

Instructions

1

Bring a large saucepan of water with 0.5 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. 

2

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chopped 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. Grate the cheese.

Once the veg has softened, add the garlic and cook for 1 min. 

3

Add the passata, mushroom broth paste, red wine stock paste, dried rosemary, sugar and water (see pantry for both amounts) to the pan.

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

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. 

Preheat your grill to high.

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 cheese.

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

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!