Hearty Bacon and Lentil Mushroom Cottage Pie
with Cheesy Mash Top and Peas
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash, but here we're making it vegetarian with lentils and mushrooms for a filling and wholesome meal. Best enjoyed after baking until golden and scrumptious! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Carrot
120 grams
Sliced Mushrooms
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Tomato Passata
15 grams
Mushroom Broth Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Dried Rosemary
120 grams
Peas
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water
30 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Roughly chop the sliced mushrooms. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chopped carrot and stir-fry for 3-4 mins.
Add the bacon and mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg has softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
In the meantime, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Grate the cheese.
Once the veg has softened, add the garlic and cook for 1 min.
Add the passata, mushroom broth paste, red wine stock paste, dried rosemary, sugar and water for sauce (see pantry for both amounts) to the pan.
Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add half the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Preheat your grill to high.
Once the pie filling has thickened, taste and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish.
Top with an even layer of mash and sprinkle over the cheese.
Grill until the cheese is bubbling and golden, 5-6 mins.
Meanwhile, clean the (now empty) frying pan and pop back on medium heat with the remaining butter.
Once melted, add the peas and stir until piping hot, 2-3 mins. Season with salt and pepper, then remove from the heat.
When the pie is ready, serve on plates with the buttery peas alongside.
Enjoy!
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