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, tomato juice and acidity regulator 330), Tomato Puree (tomato, tomato juice and acidity regulator 330), Carrots, Red Capsicum, Onion, Zucchini, Celery, Canellini Beans, Lentils, Red Wine (preservative 220), Salt, Balsamic Vinegar (Wine Vinegar & sulphites), Garlic, Chilli, Cumin, Parsley, Rosemary, Bayleaf, Salt and Maize Flour.
Creamy Mash: (47%) - Potato, Milk, Cream, Butter, Pepper, Salt, Nutmeg
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.