with Green Peas
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)! Ingredients: Russet potato • Mushrooms • Green peas • Mirepoix (carrot, onion, celery) • Bulgur wheat (durum wheat semolina) (wheat) • 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 vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), 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 flavour) (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
Tags
Russet Potato
2 unit(s)
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Mushrooms
227 g
Green Peas
113 g
Mirepoix
113 g
Bulgur Wheat
0.5 cup
Tomato Sauce Base
2 tbsp
Gravy Spice Blend
2 tbsp
Vegetable Stock Powder
1 tbsp
Zesty Garlic Blend
1 tbsp
Plant-Based Butter
4 tbsp
Salt
0.313 tsp
Pepper
0.125 tsp
Plant-based Milk
4 tbsp
- 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 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.
850
kcal
Calories
36
g
Fat
13
g
Saturated Fat
118
g
Carbohydrate
12
g
Sugar
13
g
Dietary Fiber
20
g
Protein
0
mg
Cholesterol
1870
mg
Sodium
0.2
g
Trans Fat
1950
mg
Potassium
150
mg
Calcium
6
mg
Iron
