Pâté chinois aux pois, aux champignons et au Beyond Meat®
avec purée de pommes de terre fromagée
La version végétarienne de ce plat classique combine une garniture aux champignons et au Beyond Meat® en sauce et une purée de pommes de terre au fromage. Pour la touche finale, la croûte est dorée quelques minutes grâce à la fonction Griller.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Mélange de champignons
113 g
Mirepoix
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
4 pièce(s)
Pomme de terre Russet
14 g
Fresh flat-leaf parsley and thyme
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir Oeuf, Crustacés, Lait, Sésame, Poisson, Blé, Moutarde, Soya, Sulfites)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
2 cs
Mélange d'épices pour sauce
(Contient Blé, Soya Peut contenir Sésame, Sulfites, Oeuf, Poisson, Lait, Moutarde)
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
113 g
Petits pois
1 pièce(s)
Fromage à la crème
(Contient Lait)
2 pièce(s)
Burger à base de plantes
Pas inclus dans votre livraison
3 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
¼ tasse(s)
Lait*
Informations nutritionnelles
Ustensiles
Instructions
- 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, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Roughly chop parsley.
- Slice mushrooms.
- Heat a large oven-proof pan over medium heat.
- When the pan is hot, 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.
- When potatoes are fork-tender, drain and 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 cheese over 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 get Beyond Meat®, Heat a large oven-proof pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec. Add Beyond Meat® mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min.