We start with Puy lentils as a base, cooked with diced vegetables, red wine, tomatoes and herbs, with an extra punch of savoury flavour from ground dried porcini mushrooms. The filling is topped with a sprinkle of baby peas and then mashed potato which we've boosted with nutritional yeast and olive oil.
Onion, garlic, celery, carrots, bay leaves, thyme, rosemary, olive oil, mushrooms, tomato paste, crushed tomato, peas, Puy lentils, vegetable stock, red wine, red wine vinegar, dried porcini, parsley, salt, potatoes, olive oil, nutritional yeast, oat milk.
CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3457.4kj | 6509.2kj |
| PROTEIN | 40.1g | 77.6g |
| FAT TOTAL | 23.7g | 43.1g |
| - SATURATED | 3.7g | 6.8g |
| CARBS | 93.6g | 176.4g |
| - SUGARS | 12.3g | 24.3g |
| SODIUM | 2859.6mg | 5594.7mg |
Small:
Serves 1 (hungry!) - 2 adults
Large:
Serves 3-4 adults
Serve with a green salad or some steamed, buttered green beans or broccoli.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
SMALL: Remove plastic film and cook in a preheated 180C oven(FF) for 30-40 (from defrosted) to 40-50 minutes (from frozen), or until golden brown on top and heated right through to the centre.
LARGE: Remove plastic film and cook in a preheated 180C oven(FF) for 40-50 (from defrosted) to 50-60 minutes (from frozen), or until golden brown on top and heated right through to the centre.
