Mushroom Cottage Pie
with Plant-Based Cheese Mash
This veggie dish won't have you missing the meat! Hearty mushrooms and bulgur combine in a savoury filling. Top it all off with swoops of "cheesy" mash (with plant-based mozzarella)!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Russet Potato
¾ cup
Plant-Based Mozzarella Cheese, shredded
227 g
Mushrooms
113 g
Green Peas
113 g
Mirepoix
½ cup
Bulgur Wheat
(Contains Wheat)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
4 tbsp
Plant-based Butter*
0.31 tsp
Salt*
0.13 tsp
Pepper*
4 tbsp
Plant-based Milk*
Nutrition Values
Utensils
Instructions
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, peel, then cut potatoes into 1-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, heat a large oven-proof pan over medium-high heat.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 2 tbsp (4 tbsp) plant-based butter or oil, then add mushrooms.
- Cook, stirring often, until beginning to brown, 3-4 min.
- Add mirepoix, thyme and Zesty Garlic Blend. Cook, stirring often, until veggies soften, 3-5 min. Season with salt and pepper.
- Add tomato sauce base and Gravy Spice Blend. Cook, stirring often, until veggies are coated, 1 min.
- Add peas, cooked bulgur, stock powder and 3/4 cup (1 1/4 cups) water.
- Bring to a boil over high, then reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
- Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash plant-based cheese, 2 tbsp (4 tbsp) plant-based butter and 1/4 cup (1/2 cup) plant-based milk into potatoes until creamy.
- Season with salt and pepper, to taste.
- When filling is done, top with mash, spreading into an even layer. (TIP: Use a fork to create a design on top of mash. This adds texture and helps the potatoes brown in the oven!)
- Broil in the middle of the oven until mash begins to brown, 4-5 min.
- Remove cottage pie from the oven and let stand 5 min.
- Divide between plates.