Vegetable Cottage Pie

This dish is based on the classic English pie, and I have created a vegetarian version. The first layer of this pie consists of a savoury vegetable sauce made from tomatoes, with finely chopped sautéed mushrooms, carrots, and stewed lentils. The miso I add makes it savoury and gives the sauce a rich and accessible flavour. On top, there is a layer of mashed potatoes which we sprinkle with mature cheese.

Tomatoes, mushrooms, white onion, carrot, garlic, potato, green lentils, oregano, thyme, mature cheese, milk, Dijon mustard, tomato purée, white miso (soybean paste), pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, soja, sulfiet.

Microwave

Heat the pie 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 pie covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy96,31 kcal

Protein4,5 g

Fat3 g

of which saturated1,12 g

Carbohydrates10,9 g

Dietary fibre3,22 g

Salt0,67 g

Average weight: 540 g

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