200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
SulfietCottage pie
This cottage pie is packed with Dutch vegetables such as swede, celeriac, and leek. I gently stew the vegetables until soft and add nutritious lentils, along with a touch of Marmite and dried porcini for a deep, savoury flavour. On top of the stew is a layer of fluffy mashed potato with rosemary. Served alongside is a portion of red cabbage stewed with apples and cinnamon.
Red cabbage, celeriac, swede, leek, carrot, white onion, porcini (king bolete), potato, Jonagold apple, fresh bay leaf, rosemary, green lentils, cinnamon, cumin seeds, clove, milk, Marmite, tomato purée, dark brown sugar, balsamic vinegar, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, selderij, sulfiet.
Microwave
Heat the cottage pie and red cabbage loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the cottage pie and red cabbage covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
