Mixed Mushroom and Pea Cottage Pie

Veggie

with Cheesy Mashed Potatoes

8 min

Difficulty: 2/3

British

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. Ingredients: Russet potato • 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).

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Potato Masher

Measuring Cups

Colander

Large Oven-Proof Pan

Tags

Veggie

Climate-conscious

Ingredients

Mixed Mushrooms

200 g

Mirepoix

113 g

Garlic Puree

1 tbsp

Russet Potato

4 unit(s)

Parsley and Thyme

14 g

Soy Sauce

1 tbsp

Vegetable Broth Concentrate

1 unit(s)

Tomato Sauce Base

1 tbsp

Gravy Spice Blend

20 g

White Cheddar Cheese, shredded

0.5 cup

Green Peas

113 g

Cream Cheese

1 unit(s)

Salt

0.125 tsp

Pepper

0.125 tsp

Unsalted Butter

3 tbsp

Milk

0.25 cup

Preparation

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 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.
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.