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Bacon, Mixed Mushroom and Pea Cottage Pie
with Cheesy Mashed Potatoes
This take on a classic casserole combines a saucy mushroom filling with extra-cheesy mashed potatoes. A quick broil at the end of cooking gives this cottage pie an irresistible golden crust.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
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
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
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
Cream Cheese
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
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 heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard bacon fat from the pan. Carefully wipe the pan clean.
- Reheat the same pan over medium. 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.
- 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.
- Roughly crumble bacon.
- Sprinkle bacon and remaining parsley over top.
If you've opted to add bacon, heat a large oven-proof pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Discard fat from the pan. Carefully wipe pan clean. Use the same pan to start the filling.
Roughly crumble bacon over plated pie.
