Pâté chinois aux pois et aux champignons

Végétarien

avec purée de pommes de terre fromagée

8 min

Difficulté: 2/3

Britanique

La version végétarienne de ce plat classique combine une garniture aux champignons en sauce et une purée de pommes de terre au fromage. Pour la touche finale, la croûte est dorée quelques minutes grâce à la fonction Griller.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Presse-purée

Verre doseur

Grande poêle allant au four

Tags

Végétarien

Climate-conscious

Ingrédients

Mélange de champignons

200 g

Mirepoix

113 g

Purée d’ail

1 tbsp

Pomme de terre Russet

4 unit(s)

Persil et thym

14 g

Sauce soja

1 tbsp

Concentré de bouillon de légumes

1 unit(s)

Base de sauce tomate

2 tbsp

Mélange d'épices pour sauce

2 tbsp

Cheddar blanc, râpé

0.5 cup

Petits pois

113 g

Fromage à la crème

1 unit(s)

Poivre

0.125 tsp

Lait

0.25 cup

Beurre non salé

3 tbsp

Sel

0.125 tsp

Preparation

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, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
Roughly chop parsley.
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. Arrange filling in an even layer. (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.)

When potatoes are fork-tender, drain and 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.
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 cottage pie from the oven and allow to cool for 5 min before serving.
Divide cottage pie between plates.
Sprinkle remaining parsley over top.

Nutrition per serving

890

kcal

Calories

Fat

Saturated Fat

114

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol