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Beef, Mixed Mushroom and Pea Cottage Pie
with Cheesy Mashed Potatoes
This classic casserole combines a saucy beef and mushroom filling with extra-cheesy mashed potatoes. A quick broil at the end of cooking gives this cottage pie an irresistible golden crust.
Ingredients: Russet potato • Ground beef • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Mirepoix (carrot, onion, celery) • Green peas • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Soy sauce (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) (soy, sulphites, wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Herb mix (parsley, thyme) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
113 g
Mirepoix
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
4 unit(s)
Russet Potato
14 g
Parsley and Thyme
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Green Peas
1 unit(s)
Cream Cheese
(Contains Milk)
250 g
Ground Beef
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
- Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Roughly chop parsley.
- Thinly slice mushrooms.
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper.
- Cook, breaking up beef and stirring often, until beef is cooked through, 4-6 min.**
- Transfer to a plate.
- Carefully drain and discard excess fat, then wipe the pan clean.
- To the same pan, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
- Add mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min.
- Add mushrooms, garlic purée and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min.
- Season with salt and pepper.
- Return beef to the pan. Add soy sauce, 1 tbsp (2 tbsp) tomato sauce base and Gravy Spice Blend to the pan with veggies.
- Cook, stirring often, until veggies are coated, 1-2 min.
- Add stock concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
- Remove pan from heat.
- When potatoes are fork-tender, drain, then return them to the same pot, off heat.
- Mash cream cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
- Top filling with mashed potatoes, spreading into an even layer.
- Sprinkle cheddar over mashed potatoes.
- Broil pie in the middle of the oven until potato-cheese topping begins to brown, 5-6 min.
- Remove pie from the oven and allow to cool for 5 min before serving.
- Divide cottage pie between plates.
- Sprinkle remaining parsley over top.
If you've opted to add beef, heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often, until beef is cooked through, 4-6 min.** Transfer to a plate and set aside. Carefully drain and discard excess fat, then wipe pan clean. Use the same pan to start the filling.
Return beef to the pan, then follow the rest of the steps as written.
