Shepherdless Pie (VG)
Slow cooked puy lentil ragu topped with a smooth sweet potato and cauliflower mash.
Cauliflower, Carrot, Sweet Potato, Desiree Potato, Celery, Red Onion, Red Chilli Pepper, Garlic, Fresh Chives, Puy Lentils, Tomato Puree, Chopped Tomato, Red Wine (sulphites), Sherry Vinegar (sulphites), Dijon Mustard (sulphites), Olive Oil, Dried Rosemary, Dried Thyme, Ground Cumin, Smoked Paprika, Salt, Black Pepper.
Allergens listed in bold. Please note our kitchen handles 14 major allergens, for more info please get in touch.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 2 (700g)||Serves 4 (1400g)|
Preheat oven to 200°C / 200°C fan / gas mark 7. Remove slip and film. Place on baking tray and heat until piping hot.
|40-45 mins||45 - 50 mins|
|Not suitable for microwave|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
|Typical Values||per 100g||per serving|
|Energy||270 kJ (64 kcal)||945 kJ (224 kcal)|
|Fat of which saturates||0.8 g (0.1 g)||2.9 g (0.5 g)|
|Carbohydrate of which sugars||11 g (2.6 g)||40 g (9.1 g)|
|Fibre||1.7 g||6 g|
|Protein||1.9 g||6.7 g|
|Salt||0.58 g||2 g|