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Veggie Shepherd's Pie

Veggie Shepherd's Pie

with Mushrooms and Lentils

veggie
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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:Under 750 caloriesNo Gluten Containing Ingredients
Allergens:CeleryMilkEggSulphitesGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Red Potato

1 unit(s)

Onion

1 unit(s)

Celery Stick

(ContainsCelery)

1 punnet(s)

Closed Cup Mushrooms

1 sachet

Easy Garlic

2 sprig(s)

Rosemary

1 bunch(es)

Flat Leaf Parsley

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 tin(s)

Brown Lentils

1.5 tsp

Ground Coriander

1 tin(s)

Finely Chopped Tomatoes with Basil

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Worcester Sauce

(ContainsGluten)

Not included in your delivery

110 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1602 kJ
Energy (kcal)383 kcal
Fat1.0 g
of which saturates0.0 g
Carbohydrate77 g
of which sugars19.0 g
Protein14 g
Salt3.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Cutting board
Grater
Sieve
Slotted Spoon
Potato Masher
Baking Dish
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!