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 grated Parmesan. 
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, butter, milk, Parmesan. 
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, 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.
 PER 100G (RAW)PER 380g SERVE
ENERGY355.9kj1615.2kj
PROTEIN4.4g19.9g
FAT TOTAL2.4g10.7g
- SATURATED1.3.g5.9g
CARBS9.6g43.3g
- SUGARS1.7g7.9g
SODIUM229.6mg1042.1mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a green salad or some steamed, buttered green beans or broccoli.

This dish comes uncooked in a foil tray, ready to bake.

Small: Cook straight from frozen in a preheated 180C oven for 40-50 minutes until the top is golden and the pie heated right through.  If defrosted, deduct 10 minutes from cooking time.

Large: Cook straight from frozen in a preheated 180C oven for 50-60 minutes until the top is golden and the pie heated right through.  If defrosted, deduct 10 minutes from cooking time.  If defrosted, deduct 10 minutes from cooking time.

Defrost information: May be cooked straight from frozen, or defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot.