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

Ingredients

Serving amount

150 grams

Mushrooms

2 unit(s)

Garlic

3 unit(s)

Potatoes

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 pack(s)

Passata

50 grams

Grated Cheese

(Contains Milk)

120 grams

Peas

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Milk (Optional)

to taste

Butter (Optional)

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)2486 kJ
Energy (kcal)594 kcal
Fat17.6 g
of which saturates7.4 g
Carbohydrate89.1 g
of which sugars20.4 g
Dietary Fiber2.2 g
Protein19.6 g
Cholesterol0 mg
Salt4.16 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.
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 mushrooms and garlic.
  • 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.
  • Cook, stirring often, until the veg is coated, 1-2 mins. 
  • Add vegetable 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.

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 for a couple of mins before serving. 
  • Divide between plates.
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