Veggie Shepherd's Pie

Name: Veggie Shepherd's Pie with Mushrooms and Lentils
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 Ground Coriander; 7.5 Worcester Sauce; 4 Rosemary; 1 Celery Stick; 150 Closed Cup Mushrooms; 10 Flat Leaf Parsley; 1 Onion; 450 Red Potato; ½ Easy Garlic; ½ Vegetable Stock Powder; 1 Lentils; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil

with Mushrooms and Lentils

Recipe Development TeamPublished on November 08, 2017

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This tasty 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!

Tags:

Calorie Smart

Allergens:

Cereals containing gluten

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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Ground Coriander

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

Rosemary

Celery Stick

150

Closed Cup Mushrooms

Flat Leaf Parsley

Onion

450

Red Potato

Easy Garlic

Vegetable Stock Powder

Lentils

Grated Hard Italian Style Cheese

Finely Chopped Tomatoes with Basil

Nutritional information

Energy (kcal)383 kcal

Energy (kJ)1602 kJ

Fat1 g

Carbohydrate77 g

of which sugars19 g

Protein14 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Sieve

•Grater

•Slotted Spoon

•Potato Masher

•Spoon

•Baking Dish

Cooking Instructions and Tips

Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!). Pop them into the pan of water, bring back 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.

Meanwhile, halve, peel and chop the onion into ½cm pieces. Chop the celery into 1cm chunks. Quarter the mushrooms. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). TIP: Check how many rosemary sprigs you need in the ingredient list.

Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the onion, celery and mushrooms. Season with a pinch of salt and pepper. Cook with the lid on, stirring occasionally until soft, 5-7 mins. Whilst the veggies cook, roughly chop the parsley (stalks and all). Drain the lentils in a sieve, rinse under cold water and keep to one side.

Stir the easy garlic, ground coriander, rosemary and half the Worcester sauce into the veggies and cook for 1 minute more. Pour in the chopped tomato and the water (see ingredients for amount). Add the stock pot and stir well to make sure it's dissolved. Lower the heat until the mixture is simmering and cook until the sauce has reduced by half, 15 mins.

When the potato is ready, drain in a colander and return to the pan off the heat. Mash with a potato masher or fork, add the butter, mix well, then season with salt and pepper to taste. Keep to one side. Preheat your grill to its highest setting.

Add the lentils to the veggie filling and heat through. Stir in the parsley and add more salt and pepper if needed. Spoon the mixture into an ovenproof dish and top with the mash. Smooth the mash over with a spoon, then sprinkle on the cheese and remaining Worcester sauce. Pop under your grill for 3 mins. You want the cheese to be golden and bubbling. Serve!