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Potager Pie (plant-based cottage pie)

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

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.

ALLERGENS

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.

NUTRITION

 SMALLLARGE
ENERGY3457.4kj6509.2kj
PROTEIN40.1g77.6g
FAT TOTAL23.7g43.1g
- SATURATED3.7g6.8g
CARBS93.6g176.4g
- SUGARS12.3g24.3g
SODIUM2859.6mg5594.7mg

SIZES

Small:
Serves 1 (hungry!) - 2 adults
Large:
Serves 3-4 adults

GOES WITH

Serve with a green salad or some steamed, buttered green beans or broccoli.

PREP, COOK AND SERVE

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. 

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