Vegan Cottage Pie

with Lentils, Peas and Mushrooms

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Instructions

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1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Boil the potatoes in salted water for 15 min until soft. Drain once soft. 

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2 Prep

Meanwhile, peel and chop the onion. Peel and grate the carrots. Roughly chop the mushrooms. Finely chop the sun-dried tomatoes. Finely chop the thyme leaves. Drain and rinse the lentils

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3 Saute

Heat a pan over a medium-low 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. 

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4 Simmer

Add the garlic powder and cook for 1 min. Add the sun-dried tomatoeslentils, measured water, stock cube, soy sauce, sugar and tomato paste and simmer for 6 min.

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5 Mash

Meanwhile, finely chop the chives. Return the drained potatoes to the pot along with the soy cream (adjust the amount to reach the desired consistency) and nutritional yeast. Mash until smooth. Add the chives and season with salt and pepper

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6 Bake

Add the green peas to the lentils. 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. 

Tips for fussy eaters

Grate the carrots with a fine blade if you want to hide them.

Pro tip

Gently run a fork over the mash to create a crispy top!

Pull the curtains and light the fire, we're playing winter tonight!

Cooking Time: 60 min

Cals 692 · Prot 30 · Carbs 123 · Fat 14

Dairy-Free

Ingredients

Number of people

Mash

Potatoes 600 Grams
Salt 1 Tsp
Fresh chives 15 Grams
Soy cream 250 ML
Nutritional yeast 4 Grams
Black pepper 0.5 Tsp

Lentils

Red onion 1 Piece
Carrot 1 Piece
Chestnut mushrooms 250 Grams
Sun dried tomatoes 60 Grams
Fresh thyme 20 Grams
Canned lentils 265 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Garlic powder 5 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Soy sauce 10 ML
Brown sugar 5 Grams
Tomato paste 70 Grams
Green peas 100 Grams

Pull the curtains and light the fire, we're playing winter tonight!

Cooking Time: 60 min

Cals 692 · Prot 30 · Carbs 123 · Fat 14

Dairy-Free

Instructions

photo

1 Boil potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Boil the potatoes in salted water for 15 min until soft. Drain once soft. 

photo

2 Prep

Meanwhile, peel and chop the onion. Peel and grate the carrots. Roughly chop the mushrooms. Finely chop the sun-dried tomatoes. Finely chop the thyme leaves. Drain and rinse the lentils

photo

3 Saute

Heat a pan over a medium-low 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. 

photo

4 Simmer

Add the garlic powder and cook for 1 min. Add the sun-dried tomatoeslentils, measured water, stock cube, soy sauce, sugar and tomato paste and simmer for 6 min.

photo

5 Mash

Meanwhile, finely chop the chives. Return the drained potatoes to the pot along with the soy cream (adjust the amount to reach the desired consistency) and nutritional yeast. Mash until smooth. Add the chives and season with salt and pepper

photo

6 Bake

Add the green peas to the lentils. 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. 

Tips for fussy eaters

Grate the carrots with a fine blade if you want to hide them.

Pro tip

Gently run a fork over the mash to create a crispy top!

Ingredients

Number of people

Mash

Potatoes 600 Grams
Salt 1 Tsp
Fresh chives 15 Grams
Soy cream 250 ML
Nutritional yeast 4 Grams
Black pepper 0.5 Tsp

Lentils

Red onion 1 Piece
Carrot 1 Piece
Chestnut mushrooms 250 Grams
Sun dried tomatoes 60 Grams
Fresh thyme 20 Grams
Canned lentils 265 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Garlic powder 5 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Soy sauce 10 ML
Brown sugar 5 Grams
Tomato paste 70 Grams
Green peas 100 Grams
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