Veggie Shepherd's Pie
with Mushrooms and Lentils
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!
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)
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
(ContainsCereals containing Gluten)Not included in your delivery
110 milliliter(s)
Water
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!