My, my, it’s a beautiful veggie pie! Hidden beneath a silky smooth potato mash topping and baked until golden are lentils, golden mushrooms & plump peas, swimming in a tangy tomato & white wine sauce infused with fresh rosemary and spiced with NOMU Provençal Rub.
Serving guide
Choose your portion size.
MMMMASH
Preheat the oven to 200°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Tomato & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the Tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped Tomato, the stock, the NOMU rub, the rinsed Rosemary sprigs, and 50ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the Potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & Rosemary cottage pie. Dig in, Chef!
MMMMASH
Preheat the oven to 200°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Tomato & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the Tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped Tomato, the stock, the NOMU rub, the rinsed Rosemary sprigs, and 100ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the Potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & Rosemary cottage pie. Dig in, Chef!
MMMMASH
Preheat the oven to 200°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Tomato & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the Tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped Tomato, the stock, the NOMU rub, the rinsed Rosemary sprigs, and 150ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the Potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & Rosemary cottage pie. Dig in, Chef!
MMMMASH
Preheat the oven to 200°C. Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Tomato & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the Tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped Tomato, the stock, the NOMU rub, the rinsed Rosemary sprigs, and 200ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the Potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & Rosemary cottage pie. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.14
for 4 servings · R42.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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White Wine needs 160 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 64% of packR28.79
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Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Tomato Base
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom, Lentil & Rosemary Cottage Pie?
The preparation time for Mushroom, Lentil & Rosemary Cottage Pie with celery & peas is between 30 and 45 minutes.
What is the total time required to make Mushroom, Lentil & Rosemary Cottage Pie with celery & peas?
The total time required to make Mushroom, Lentil & Rosemary Cottage Pie with celery & peas is between 45 and 60 minutes.
How many servings does Mushroom, Lentil & Rosemary Cottage Pie provide?
4 servings
What are the main ingredients in Mushroom, Lentil & Rosemary Cottage Pie?
Button Mushrooms, Celery Stalks, Leek, NOMU Provençal Rub, Pea, Potato, Rosemary, Tinned Lentils, Tomato, Tomato Base, Tomatoe Base, Vegetable Stock, White Wine
What is the nutritional information of Mushroom, Lentil & Rosemary Cottage Pie?
Calories: 670, Carbs: 125 grams, Fat: grams, Protein: 36.7 grams, Sugar: 22.5 grams, Salt: 1269 grams
How do I prepare Mushroom, Lentil & Rosemary Cottage Pie?
INTO THE OVEN: Spoon the filling into an ovenproof dish. Evenly spread the potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes. GOLDEN MUSHIES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. A DINNER DELIGHT: Dish up a generous helping of the mushroom, lentil & rosemary cottage pie. Dig in, Chef! LEKKER LENTILS & VEG: Add the cooked chopped tomato, the stock, the NOMU rub, the rinsed rosemary sprigs, and 100ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs. TOMATO & WINE BASE: Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly). MMMMASH: Preheat the oven to 200°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Mushroom, Lentil & Rosemary Cottage Pie?
Button Mushrooms, Celery Stalks, Leek, NOMU Provençal Rub, Pea, Potato, Rosemary, Tinned Lentils, Tomato, Tomato Base, Tomatoe Base, Vegetable Stock, White Wine
How many calories does Mushroom, Lentil & Rosemary Cottage Pie have?
670 calories
How much fat content does Mushroom, Lentil & Rosemary Cottage Pie have?
grams