Veggie Lentil Shepherd's Pie
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Veggie Lentil Shepherd's Pie

Veggie Lentil Shepherd's Pie

with Mushrooms and Cheese

Versatile and aromatic, this roasted spice & herb blend gives any dish a tasty boost. Made with many fragrant herbs and spices, this spice blend contains ingredients such as paprika, chipotle chilli, ground coriander and thyme, making it perfect for flavouring chicken and meat koftas, as well as a flavour driver in veggie traybakes and stews.

Tags:
Veggie
New
Allergens:
Milk
Cereals containing gluten
Sulphites
Egg

The quantities provided above are averages only.

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

22.5 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)

Not included in your delivery

1 tsp

Sugar

40 grams

Butter

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Nutritional information

Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat27 g
of which saturates16.1 g
Carbohydrate95.4 g
of which sugars28.7 g
Dietary Fiber16.3 g
Protein23.9 g
Salt6.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Boil the Potatoes
1

Bring a large saucepan of water with 1/2 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.

Get Prepped
2

Meanwhile, trim and halve the carrot, then quarter lengthways (no need to peel). Slice widthways into pieces about 1 cm thick.

Roughly chop the mushrooms.

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

 

Fry the Veg
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.

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

Sauce it Up
4

When the veg has softened, 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.

Assemble the Pie
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.

Serve Up
6

When ready, share the veggie shepherd's pie between your serving plates.

Enjoy!