Vegan Cottage Pie

with Lentils, Peas and Mushrooms
Pull the curtains and light the fire, we're playing winter tonight!
1,389 Reviews
Cals 651 · Prot 27 · Carbs 86 · Fat 22
Vegan
Try Hello Chef Now
60 min
Vegan Cottage Pie with Lentils, Peas and Mushrooms
Pull the curtains and light the fire, we're playing winter tonight!
1,389 Reviews
Cals 651 · Prot 27 · Carbs 86 · Fat 22
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Mash
Potatoes
600 Grams
Fresh chives
15 Grams
Salted vegan butter
40 Grams
Nutritional yeast
4 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Lentils
Red onion
1 Piece
Carrot
1 Piece
Chestnut mushrooms
250 Grams
Sun dried tomatoes
60 Grams
Fresh thyme
10 Grams
Canned lentils
265 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
300 ML
Garlic powder
5 Grams
Vegetable stock cube 15*
1 Piece
Brown sugar
5 Grams
Tomato paste
50 Grams
Green peas
100 Grams

Allergens

*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2727 / 651
Fats (g) 21.9
of which saturated (g) 10.1
Carbohydrates (g) 86
of which sugars (g) 17.8
Fibers (g) 25.7
Proteins (g) 26.5
Salt (g) 2.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Peel and finely chop the carrots. Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop them. Finely chop the sun dried tomatoes. Strip the thyme leaves and finely chop them. Drain and rinse the lentils.
Tip! Grate the carrots with a fine blade if you want to hide them.
Saute

3 Saute

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and fry for 5 min. After 5 min, add the mushrooms and thyme and cook for 6 min further.
Simmer

4 Simmer

Add the sun dried tomatoes, lentils, measured water, garlic powder, stock cube, sugar and tomato paste and simmer for 6 min. After 6 min, add the green peas and remove the pan from the heat.
Mash

5 Mash

Meanwhile, finely chop the chives. Add the vegan butter and nutritional yeast to the potatoes. Mash until smooth. Add the chives and season with salt and pepper.
Bake

6 Bake

Pour the lentils into a baking dish. Top with the mashed potatoes and, using a spatula, smooth out the top. Bake for 15-20 min. Once baked, set the pie aside to rest for 5 min before serving.
Tip! Gently run a fork over the mash to create a crispy top!
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