Mushroom Cottage Pie
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Mushroom Cottage Pie

Mushroom Cottage Pie

with green peas and creamy mash topping

This cottage pie is cheesy and topped with potatoes, which sounds pretty great already-but that's not all! There's also the thick, rich tomato sauce featuring charred mushrooms and vibrant green peas that forms the filling of this unmissable veggie dish.

Tags:
Family Friendly
Veggie
Under 650 calories
Allergens:
Soya
Milk
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Mushrooms

2 unit(s)

Garlic

600 grams

Potatoes

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Vegetable Stock

1 pack(s)

Passata

50 grams

Grated Cheese

(Contains Milk)

120 grams

Peas

2 unit(s)

Onion

5 grams

Thyme

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Milk (Optional)

to taste

Sugar

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2203 kJ
Energy (kcal)527 kcal
Fat11.2 g
of which saturates6.4 g
Carbohydrate86.8 g
of which sugars21.8 g
Dietary Fiber2.3 g
Protein21.6 g
Cholesterol0 mg
Salt2.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Grater
Potato Masher
Colander

Instructions

Make the Mash
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat. 
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic.
  • Roughly chop the mushrooms.
  • Pick the thyme leaves and roughly chop (discard the stalks).
Soften the Veg
3
  • Place a large pan over medium heat with a drizzle of oil.
  • When hot, add the onion and cook until softened, 2-3 mins. 
  • Add the mushroomsthyme and garlic and cook, stirring, until mushrooms are starting to char, 3-4 mins.
  • Season with salt and pepper.
Simmer the Sauce
4
  • Add peas, Worcester sauce and passata to the pan.
  • Cook, stirring often, until the veg is coated, 1-2 mins. 
  • Add stock powder, ½ tsp sugar and 50ml water (double both for 4p). Bring to the boil.
  • Once boiling, reduce heat to medium-low.
  • Cook, stirring often, until sauce thickens slightly and veg is tender, 3-4 mins. Add a knob of butter and season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce is too thick.

Bake Until Bubbling
5
  • Transfer the filling to an appropriately-sized oven dish.
  • Top with the mashed potatoes. Use a spoon to spread out in an even layer.
  • Sprinkle the cheese over the top.
  • Bake on the middle shelf of the oven until the topping begins to brown, 5-6 mins.
Finish and Serve
6
  • Remove your mushroom cottage pie from the oven.
  • Allow to cool before serving, 1-2 mins. 
  • Divide between plates.
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