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Vegan Mushroom, Lentil & Pumpkin Shepherd's Pie
A delicious gluten-free and vegan lentil & mushroom pie topped with pumpkin mash – all the heartiness and comfort of a traditional shepherd's pie, minus the meat!
Pumpkin Mash [Pumpkin, Red Lentils], Brown Lentils, Crushed Tomatoes [Tomatoes, Tomato Puree, Salt, Acidity Regulator (330)], Onion, Tomato Paste [Tomatoes, Salt], Mushrooms, Brown Sugar, Garlic, Balsamic Vinegar, Fennel Seeds, Cumin Seeds, Lemon Juice, Canola Oil, Pumpkin Seeds, Salt, Ground Cumin, Ground Coriander, Fennel, Cocoa, Italian Herbs.
None.
Servings per package: 1 | ||
Serving size: 400g | ||
Avg qty | Avg qty | |
per serve | per 100g | |
Energy | 1610kJ | 402kJ |
385Cal | 96Cal | |
Protein | 26.8g | 6.7g |
- gluten | 0.0g | 0.0g |
Fat, total | 6.0g | 1.5g |
- saturated | 2.3g | 0.6g |
Carbohydrate | 55.4g | 13.9g |
- sugar | 15.9g | 4.0g |
Sodium | 479mg | 120mg |
Microwave: Heat directly from frozen. Remove tray from box and microwave meal (1000W) for 6 minutes. Sit for several minutes before removing the film, to ensure even heating. Note: heating time is approximate and may vary according to your microwave.
Oven: Preheat oven to 180°C. Remove tray from box, remove film and bake for 25-30 minutes, until bubbling & piping hot. Sit for several minutes before serving.
Air Fryer: Remove tray from box, remove film and cook at 180°C for 20 minutes, until bubbling & piping hot. Sit for several minutes before serving.