Bacon and Lentil Shepherd's Pie
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Bacon and Lentil Shepherd's Pie

with Mushrooms and Cheese

Allergens:
Milk
Cereals containing gluten
Sulphites
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Carrot

150 grams

Chestnut Mushrooms

2 unit(s)

Garlic Clove

1 carton(s)

Lentils

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

22 grams

Worcester Sauce

(Contains Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Roasted Spice and Herb Blend

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

Bacon Lardons

Not included in your delivery

1 tsp

Sugar

40 grams

Butter

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Nutritional information

Energy (kJ)3453 kJ
Energy (kcal)825 kcal
Fat35.6 g
of which saturates19 g
Carbohydrate92.4 g
of which sugars25.2 g
Protein34.6 g
Salt7.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Garlic Press
Grater
Sieve
Large Frying Pan
Oven dish
Potato Masher
Colander

Instructions

1

Bring a large saucepan of water with 0.5 tsp salt to the boil. 

Peel and chop the potatoes into 2cm chunks (peel first if you prefer)

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

2

Meanwhile, trim and halve the carrot, then quarter lengthways (no need to peel). Slice widthways into pieces about 0.5 cm thick.

Roughly chop the mushrooms.

Peel and grate the garlic (or use a garlic press).

 

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrot and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.

When the veg is halfway through cooking, add the bacon lardons to the pan and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, drain and rinse the lentils in a sieve. Grate the Cheddar cheese.

4

When the bacon is golden, add the garlic to the pan and cook for 30 secs.

Stir through the chopped tomatoes, lentils, Worcester sauce, red wine stock paste, roasted spice and herb blend and sugar (see pantry for amount).

Simmer until the sauce has thickened, 5-6 mins. TIP: Add a splash of water if it's a little too thick.

Stir through the hard Italian style cheese and half the butter (see pantry for amount) until melted. Remove from the heat.

5

Preheat your grill to high.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the remaining butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt.

Transfer the lentil mixture to an appropriately sized ovenproof dish. Spoon over the mash, using the back of a spoon to smooth it out. Sprinkle over the Cheddar cheese, then place under your grill until golden and bubbling, 5-6 mins.

6

When ready, share the bacon and lentil shepherd's pie between your serving plates.

Enjoy!

7

Step 3 MOD: If you’ve chosen to add bacon lardons to your meal, add them to the pan halfway through cooking the veg. Stir-fry until golden, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.