with Lentils and Green Peas
Ingredients: Yellow potato • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Ground beef • Mushrooms • Green peas • Mirepoix (carrot, onion, celery) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Yellow Potato
450 g
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Mushrooms
227 g
Green Peas
113 g
Mirepoix
113 g
Lentils, canned
1 unit(s)
Tomato Sauce Base
2 tbsp
Gravy Spice Blend
20 g
Vegetable Stock Powder
7.5 g
Zesty Garlic Blend
7 g
Ground Beef
250 g
Plant-Based Butter
4 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Plant-based Milk
4 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until potatoes are fork-tender.
- Meanwhile, heat a large oven-proof pan over medium-high.
- While the pan heats, thinly slice mushrooms.
- Drain and rinse lentils.
- When the pan is hot, add beef and mushrooms to the dry pan.
- Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat.
- Add mirepoix and Zesty Garlic Blend. Cook 3-5 min, stirring often, until veggies soften. Season with salt and pepper.
- Add tomato sauce base and Gravy Spice Blend. Cook 1 min, stirring often, until veggies are coated.
- Add peas, lentils, stock powder and 3/4 cup (1 1/4 cups) water.
- Bring to a boil over high, then reduce heat to medium. Cook 3-4 min, stirring often, until sauce thickens slightly and veggies are tender.
- Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 servings or a 9x13-inch dish for 4 servings.)
- 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.
- 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 for 4-5 min, until mash begins to brown.
- Remove cottage pie from the oven and let stand 5 min.
- Divide between plates.
If you've opted to add beef, when the pan is hot, add beef and mushrooms to the dry pan. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat. Add mirepoix and Zesty Garlic Blend. Follow the rest of the recipe as written.
1100
kcal
Calories
53
g
Fat
20
g
Saturated Fat
107
g
Carbohydrate
14
g
Sugar
17
g
Dietary Fiber
51
g
Protein
75
mg
Cholesterol
2280
mg
Sodium
0.5
g
Trans Fat
2400
mg
Potassium
150
mg
Calcium
9.5
mg
Iron
