Vegan Cottage Pie
with Lentils, Peas and Mushrooms
Pull the curtains and light the fire, we're playing winter tonight!
Cals 667 · Prot 33 · Carbs 82 · Fat 18
Vegan
60 min
Pull the curtains and light the fire, we're playing winter tonight!
Cals 667 · Prot 33 · Carbs 82 · Fat 18
Vegan
Ingredients
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) | 2792 / 667 |
| Fats (g) | 18 |
| of which saturated (g) | 9.7 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 32.9 |
| Fibers (g) | 28.1 |
| Proteins (g) | 33.3 |
| Salt (g) | 2.7 |
*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
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.
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.
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.
- Fry for 5 min.
- After 5 min, add the mushrooms and thyme.
- Cook for 6 min further.
4 Simmer
- Add the sun dried tomatoes, lentils, measured water, garlic powder, stock cube, sugar and tomato paste.
- Simmer for 6 min.
- After 6 min, add the green peas.
- Remove the pan from the heat.
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.
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.
- Serve the Vegan Cottage Pie with Lentils, Peas and Mushrooms.
Tip! Gently run a fork over the mash to create a crispy top!
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