eCook Meal
Ancient Grain Cottage Pie
with butternut mash & fresh parsley
Healthy, light, wholesome comfort food for the body and soul? On a sparkling spring day? Try to refuse our silky butternut mash on top of quinoa mince that’s been laced with lentils, carrot, spinach and celery, and sprinkles of fresh parsley. Try.
Serving guide
Choose your portion size.
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 200ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL Butternut
Place a pot with the Butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 100ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained Lentils for 2-3 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 10-12 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the Butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 5-6 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped Parsley and dig in!
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 400ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL Butternut
Place a pot with the Butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 150ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained Lentils for 2-3 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 4-5 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 10-12 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the Butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 5-6 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped Parsley and dig in!
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 600ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL Butternut
Place a pot with the Butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 200ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained Lentils for 3-4 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 2-3 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 12-15 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the Butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 6-7 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped Parsley and dig in!
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 800ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL Butternut
Place a pot with the Butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 250ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained Lentils for 3-4 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 2-3 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 12-15 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the Butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 6-7 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped Parsley and dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R223.58
for 4 servings · R55.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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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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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Red Quinoa
- NOMU One For All Rub
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ancient Grain Cottage Pie?
The preparation time for Ancient Grain Cottage Pie with butternut mash & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Ancient Grain Cottage Pie with butternut mash & fresh parsley?
The total time required to make Ancient Grain Cottage Pie with butternut mash & fresh parsley is between 40 and 55 minutes.
How many servings does Ancient Grain Cottage Pie provide?
4 servings
What are the main ingredients in Ancient Grain Cottage Pie?
Butternut, Carrot, Celery Stalks, Garlic, Lentils, NOMU One For All Rub, Nutritional Yeast, Onion, Parsley, Red Quinoa, Spinach, Tomato, Vegetable Stock
What is the nutritional information of Ancient Grain Cottage Pie?
Calories: 745, Carbs: 133 grams, Fat: grams, Protein: 37.3 grams, Sugar: 29.3 grams, Salt: 1555 grams
How do I prepare Ancient Grain Cottage Pie?
GOLDEN FINALE: Place the quinoa mixture into an oven-proof dish. Evenly spread over the butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 5-6 minutes until the mash is turning brown. BEAUTIFUL BUTTERNUT: Place a pot with the butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving. GET THAT QUINOA GOING: Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 400ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. “FINCE”: Dilute the stock with 150ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained lentils for 2-3 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 4-5 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 10-12 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted. LIGHT INDULGENCE: Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped parsley and dig in!
What should be prepared from my kitchen to make Ancient Grain Cottage Pie?
Butternut, Carrot, Celery Stalks, Garlic, Lentils, NOMU One For All Rub, Nutritional Yeast, Onion, Parsley, Red Quinoa, Spinach, Tomato, Vegetable Stock
How many calories does Ancient Grain Cottage Pie have?
745 calories
How much fat content does Ancient Grain Cottage Pie have?
grams