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British Recipes
Veggie Shepherd's Pie

Veggie Shepherd's Pie

with Chickpeas, Mushrooms and Cheesy Top

Family Friendly
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3.4 / 4 Ratingout of 468 ratings
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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 dish to relax after a hard day!

Allergens:MilkEggCelery
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Potato

1 unit(s)

Red Onion

1 punnet(s)

Chestnut Mushrooms

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 pack(s)

Chickpeas

1 pot(s)

Dried Oregano

½ sachet

Worcester Sauce

1 pack(s)

Finely Chopped Tomatoes with Basil

1 unit(s)

Carrot

1 unit(s)

Yellow Pepper

1 pot(s)

Sun-Dried Tomatoes

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 pot(s)

KNORR Vegetable Stock

(ContainsCelery)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat15.0 g
of which saturates8.0 g
Carbohydrate91 g
of which sugars31.0 g
Protein29 g
Salt6.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Grater
Lid
Sieve
Spoon
Potato Masher
Strainer
Oven dish
Instructionsarrow up iconarrow up icon
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Boil the Potato
Boil the Potato
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.

Prep!
Prep!
2

Meanwhile, halve, peel and thinly slice the onion. Roughly chop the chestnut mushrooms. Halve the pepper, remove the core and seeds and slice into thin strips. Trim the carrot then grate on the coarse side of your grater. Roughly chop the sundried tomatoes.

Start the Filling & Finish Prep
Start the Filling & Finish Prep
3

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion, mushrooms, peppers and sun-dried tomatoes. Season with a pinch of salt and pepper. Cook, stirring occasionally until soft and starting to brown, 6-7 mins. Whilst the veggies cook, drain and rinse the chickpeas in a sieve. Grate the cheddar cheese.

Simmer the Filling
Simmer the Filling
4

Stir the dried oregano into the veggies, then add the worcester sauce (see ingredients for amount) and cook for 1 minute more. Pour in the finely chopped tomatoes. Add the red wine stock pot and stir well to make sure it's dissolved. Stir in the grated carrot and the chickpeas then lower the heat until the mixture is simmering and cook with the lid off until the sauce is thick and tomatoey, 10-12 mins.

Mash the Topping
Mash the Topping
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

Finish and Enjoy!
Finish and Enjoy!
6

Spoon the veggie mixture into an ovenproof dish and top with the mash. Smooth the mash over with a spoon, then sprinkle on the cheddar cheese. Pop under your grill until the cheese is golden and bubbling, 2-3 mins. Serve and enjoy!