Veggie Shepherd's Pie
This pie features a filling of colourful veggies and meaty mushrooms crowned with creamy mash. It’s warm and comforting, the perfect antidote to a chilly winter evening!
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 conflict 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.
1 pack(s)
Potato
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Celery Stick
(ContainsCelery)1 punnet(s)
Chestnut Mushrooms
1 unit(s)
Garlic Clove
½ bunch(es)
Rosemary
1 bunch(es)
Flat Leaf Parsley
60 grams
Mature Cheddar Cheese
(ContainsMilk)1 unit(s)
Tomato Passata
1 unit(s)
Vegetable Stock Pot
(ContainsCelery, Sulphites)1 tbsp
Worcester Sauce
(ContainsCereals containing Gluten)30 grams
Unsalted Butter
(ContainsMilk)1 tin(s)
Brown Lentils
1 unit(s)
Ground Coriander
Not included in your delivery
200 milliliter(s)
Water
Chop the potato into 2cm chunks (no need to peel). Pop into a pot of water with a pinch of salt. Put the pot on high heat, bring to the boil, lower the heat to medium and cook for 20 mins. Tip: The potato is cooked when you can easily slip a knife through.
Whilst your potato cooks, get on with your veg prep. Cut the onion in half through the root. Peel and then chop into small chunks (½cm is perfect!). Remove the top and bottom off the carrot, peel and then chop into 1cm chunks. Chop the celery into 1cm chunks. Quarter the chestnut mushrooms. Peel and grate the garlic (or use a garlic press if you have one). Pull the leaves from the rosemary and finely chop. Discard the stalks.
Put a wide bottomed frying pan on medium heat and add a splash of oil. When the oil is hot, add your onion, carrot, celery and mushrooms to the pan. Season with a generous pinch of salt and a good grind of black pepper. Cook for 5-7 mins with the lid on, stirring occasionally.
As your veggies cook, finish your last few jobs. Roughly chop the parsley. Grate the cheddar cheese. Drain the lentils into a sieve, rinse well under cold water and keep to one side.
Add your garlic, ground coriander and rosemary to your veggies and cook for 1 minute more. Pour in the tomato passata and the water (amount as stated in the ingredient list). Add the vegetable stock pot and stir well to make sure it’s dissolved. Lower the heat so the sauce is simmering away gently and then add half the Worcestershire sauce. Cook for 15 mins with the lid off or until your carrot is tender. Tip: You want the sauce to reduce by half.
When your potato is cooked, drain into a colander and then return to the pot, off the heat.
Mash your potato with a potato masher. Add the butter, mix well and then season with salt and pepper to taste. Keep to one side. Pre-heat your grill to its highest setting.
Test a carrot in your sauce to make sure it’s cooked (carry on cooking for another 5 mins if not) and then add your lentils. Stir in your parsley and add more salt and pepper if necessary.
Spoon your sauce into an ovenproof baking dish and then top with your mash. Smooth your mash over your sauce with a spoon then sprinkle on your cheese and remaining Worcestershire sauce. Pop under your grill for 3 mins. You want the cheese to be golden and bubbling.
Serve immediately and enjoy!