Veggie Shepherd's Pie (v)
with Chickpeas, Yellow Pepper and Mushrooms
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 war 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.
Ingredients
7.5
Worcester Sauce
(Contains Cereals containing gluten)
14
Red Wine Stock Paste
(Contains Sulphites)
1
Yellow Pepper
1
Chickpeas
150
Chestnut Mushrooms
30
Mature Cheddar Cheese
(Contains Milk)
1
Dried Oregano
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30
Sundried Tomatoes
1
Red Onion
1
Finely Chopped Tomatoes with Basil
450
Potatoes
Nutritional information
Utensils
Instructions
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 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 finely slice the red onion. Roughly chop the chestnut mushrooms. Halve the pepper, remove the core and seeds and slice into thin strips. Trim the carrot then coarsely grate (no need to peel). Roughly chop the sundried tomatoes.
Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the onion, mushrooms, pepper and sundried 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.
Stir the dried oregano into the veggies, then add the Worcester sauce and cook for 1 minute more. Pour in the finely chopped tomatoes. Add the 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.
When the potato is ready, drain in a colander and return to the pan off the heat. Add a knob of butter (if you have some) and the Italian style grated cheese and mash with a potato masher until smooth. Season with salt and pepper. Preheat your grill to its highest setting.
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!
