Mushroom Cottage Pie with Plant-Based Cheese

Veggie

with Lentils and Green Peas

8 min

Difficulty: 2/3

British

This veggie dish won't have you missing the meat! Hearty mushrooms and lentils combine in a savoury filling. Top it all off with swoops of "cheesy" mash (with plant-based mozzarella)! Ingredients: Russet potato • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • 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 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 (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

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Colander

Large Oven-Proof Pan

Tags

Veggie

Climate-conscious

Ingredients

Russet Potato

2 unit(s)

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

Plant-Based Butter

4 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Plant-based Milk

4 tbsp

Preparation

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) to a large pot (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 2 tbsp (4 tbsp) plant-based butter or oil, then add mushrooms.
Cook 3-4 min, stirring often, until beginning to brown.
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.