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Veggie Shepherd's Pie

Veggie Shepherd's Pie

with Broccoli

veggie
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Winter warmers don’t get better than this. Our simple, hearty, meat-free shepherd’s pie is packed with your five a day and bursting with flavour. Topped with fluffy mash and grilled with cheddar cheese until golden and bubbling, this comforting recipe is perfect for a weeknight dinner or an easy thing to knock together for a weekend crowd-pleaser.

Allergens:CelerySulphitesGlutenMilk

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

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

1 unit(s)

Echalion Shallot

1 clove

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Potato

½ tbsp

Dried Thyme

15 grams

Tomato Puree

1 tin(s)

Chopped Tomatoes

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

50 grams

Red Split Lentils

1 tbsp

Worcester Sauce

(ContainsGluten)

½ tin(s)

Cannellini Beans

1 unit(s)

Broccoli

60 grams

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat13.0 g
of which saturates7.0 g
Carbohydrate89 g
of which sugars23.0 g
Protein34 g
Salt5.63 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Frying Pan
Lid
Potato Masher
Strainer
Oven dish
Plate
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. Remove the ends from the carrot and chop into small pieces (1cm ideally). Halve, peel and thinly sliced the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms. Chop the potato (no need to peel!) into roughly 3cm chunks.

2

Heat a drizzle of oil in a frying pan on medium heat. Once hot add the carrot, shallot, mushrooms and dried thyme. Season with a pinch of salt and pepper. Cook for around 8 mins or until the ingredients are nice and soft. Next add the garlic and tomato puree and cook for 1 minute more.

3

Add the potato to the boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain and pop back into your pan. Add a knob of butter and a splash of milk (if you have some), and a pinch of salt and pepper. Mash until smooth, then cover with a lid. Leave to the side for later.

4

When the veggies are soft add the diced tomatoes, stock pot and water (amount specified in the ingredient list). Tip in the lentils and Worcester sauce. Drain and rinse the cannellini beans in the colander and add them in too. Bring to a simmer and cook until the lentils are soft and the liquid has reduced, 20-25 mins. Add a splash more water if it has all evaporated and the lentils aren't quite cooked.

5

While the veggie bean mixture is simmering, put another large saucepan of water on to boil, cut the broccoli into florets (mini trees) and grate the cheese. Preheat your grill to high. When the veggie bean mixture is thick, pour it into an ovenproof dish. Lay the mashed potato on top and scatter over the cheese. Grill the pie until golden on top, about 5 mins.

6

Meanwhile, add the broccoli to the other saucepan of boiling water with a pinch of salt and cook for 4-5 mins, then drain. Serve the veggie shepherd's pie with a side of broccoli. Enjoy!