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Veggie Shepherd's Pie

Veggie Shepherd's Pie

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 dish to relax after a hard day!

Tags:No Gluten Containing IngredientsNot Suitable for CoeliacsUnder 750 calories
Allergens:MilkCelerySulphites
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Potato

1 unit(s)

Onion

1 punnet(s)

Chestnut Mushrooms

1 clove

Garlic Clove

2 sprig(s)

Rosemary

1 bunch(es)

Flat Leaf Parsley

60 grams

Cheddar Cheese

(ContainsMilk)

1 tin(s)

Lentils

1.5 tsp

Ground Coriander

1 tbsp

Worcester Sauce

1 pack(s)

Tomato Passata

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

30 grams

Netherend Butter Unsalted

(ContainsMilk)

Not included in your delivery

110 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2402 kJ
Energy (kcal)574 kcal
Fat24.0 g
of which saturates15.0 g
Carbohydrate68 g
of which sugars13.0 g
Protein20 g
Salt2.3 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.

2

Meanwhile, halve, peel and chop the onion into 1⁄2cm pieces. Quarter the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). TIP: Check how much rosemary you need in the ingredient list.

Start the Filling
Start the Filling
3

Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the onion 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). Grate the cheddar cheese. Drain the lentils in a sieve, rinse under cold water and keep to one side.

Simmer the Filling
Simmer the Filling
4

Stir the garlic, ground coriander, rosemary and half the Worcester sauce into the veggies and cook for 1 minute more. Pour in the tomato passata 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 with the lid off until the mixture has reduced by half, 15 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

Add the lentils to the veggie mixture. Stir in the parsley and add more salt and pepper if needed. Spoon the lentil 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!