Originating from family farm kitchens in the United Kingdom and Ireland, Cottage Pie has been adopted as an Aussie favourite for generations. Our chefs have now adapted this classic into a surprisingly delicious vego version (with a hint of chilli), so that it can also be enjoyed by those eating a plant-based diet.
Great idea for a family dinner or perfect as a rainy weekend family lunch. A meal in itself on it’s own - or simply add a side of fresh green peas.
Veggie con Carne: (53%) - Vegetable stock (Water, sea salt, maize maltodextrin, sugar, dehydrated vegetables - cabbage, onion, garlic, celery, spinach - Yeast extract, rice flour, natural vegetable flavours, disodium guanylate and insinuate, sunflower oil, chilli) Red Kidney Beans , Crushed Tomatoes, Tomato Puree, Carrots, Red Capsicum, Onion, Zucchini, Celery, Canellini Beans, Lentils, Red Wine, Salt, Balsamic Vinegar, Garlic, Chilli, Cumin, Parsley, Rosemary, Bayleaf, Salt and Maize Flour.
Creamy Mash: (47%) - Potato, Milk, Cream, Butter, Pepper, Salt, Nutmeg
Please note this dish is one of only 2 that uses a pre-prepared mix. (All others are made from scratch from the base herbs and spices.)
Allergen Notice: This dish contains Milk, Cream & Butter
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (tabasco, etc) - may also contain their own preservatives/additives, although in very small amounts in proportion to the cooked dish.
Heating Instructions: (times may vary depending upon microwave oven)
From frozen: Lift corner of lid. Heat for 4-5 minutes in microwave
From thawed: Lift corner of lid. Heat for 2-3 minutes in microwave