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Mixed Mushroom and Pea Cottage Pie
with Cheesy Mashed Potatoes
This veggie 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
200 g
Mixed Mushrooms
113 g
Mirepoix
1 tbsp
Garlic Puree
690 g
Russet Potato
14 g
Parsley and Thyme
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Tomato Sauce Base
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
56 g
Green Peas
2 tbsp
Cream Cheese
(Contains Milk)
¼ cup
Milk
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. 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 thyme leaves (dbl for 4 ppl) from stems, then roughly chop.Roughly chop parsley. Slice mushrooms.
Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min. Add mushrooms, garlic puree and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min. Season with salt and pepper.
Add soy sauce, 1 tbsp tomato sauce base (dbl for 4 ppl) and Gravy Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1-2 min. Add stock powder and 3/4 cup water (dbl for 4 ppl). 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 milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. 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.) 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.
