with Cheesy Mashed Potatoes
Ingredients: Russet potato • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Mirepoix (onion, carrot, celery) • Green peas • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Herb mix (parsely, thyme) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract).
Allergens
Utensils
Tags
Mixed Mushrooms
200 g
Mirepoix
113 g
Garlic Puree
1 tbsp
Russet Potato
4 unit(s)
Parsley and Thyme
14 g
Soy Sauce
1 tbsp
Vegetable Broth Concentrate
1 unit(s)
Tomato Sauce Base
1 tbsp
Gravy Spice Blend
20 g
White Cheddar Cheese, shredded
0.5 cup
Green Peas
113 g
Cream Cheese
2 unit(s)
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
3 tbsp
Milk*
0.25 cup
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Roughly chop parsley.
- Thinly slice mushrooms.
- Heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
- Add mirepoix and peas. Cook for 2-3 min, stirring often, until veggies soften slightly.
- Add mushrooms, garlic purée and thyme. Cook for 3-4 min, stirring often, until mushrooms soften slightly.
- Season with salt and pepper.
- To the pan with veggies, add soy sauce, 1 tbsp (2 tbsp) tomato sauce base and Gravy Spice Blend.
- Cook for 1-2 min, stirring often, until veggies are coated.
- Add stock concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Cook for 3-4 min, stirring often, until sauce thickens slightly and veggies are tender.
- Remove pan from heat.
- When potatoes are fork-tender, drain, then return them to the same pot, off heat.
- Mash cream cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish for 2 servings or a 9x13-inch dish for 4 servings.)
- Top filling with mashed potatoes, spreading into an even layer.
- Sprinkle cheddar over mashed potatoes.
- Broil pie in the middle of the oven for 5-6 min, until topping begins to brown.
- Remove pie from the oven and allow to cool for 5 min before serving.
- Divide cottage pie between plates.
- Sprinkle remaining parsley over top.
910
kcal
Calories
38
g
Fat
24
g
Saturated Fat
115
g
Carbohydrate
16
g
Sugar
12
g
Dietary Fiber
30
g
Protein
105
mg
Cholesterol
1560
mg
Sodium
1.5
g
Trans Fat
2900
mg
Potassium
450
mg
Calcium
7.5
mg
Iron
