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Veggie Shepherd's Pie

Veggie Shepherd's Pie

with Chestnut Mushrooms and Cheddar Cheese

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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 antidote to a chilly winter evening!

Tags:Veggie
Allergens:MilkSulphitesEgg

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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

1 unit(s)

Red Onion

150 grams

Chestnut Mushrooms

1 unit(s)

Carrot

1 pack(s)

Chickpeas

60 grams

Mature Cheddar Cheese

(ContainsMilk)

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Dried Oregano

1 sachet

Sun-Dried Tomato Paste

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2752 kJ
Energy (kcal)658 kcal
Fat22.0 g
of which saturates11.0 g
Carbohydrate81 g
of which sugars23.0 g
Protein31 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Grater
Sieve
Bowl
Frying Pan
Colander
Potato Masher
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with 0.5 tsp of salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!).When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

2

Meanwhile, halve, peel and thinly slice the onion. Thinly slice the chestnut mushrooms. Trim the carrot then grate on the coarse side of your grater (no need to peel).

3

Heat a drizzle of oil in a large frying pan on medium high heat. When hot, add the onion and mushrooms. Season with salt and pepper. Cook, stirring occasionally until soft and starting to brown, 7-8 mins. While the veggies cook, drain and rinse the chickpeas in a sieve. Put half the chickpeas in a bowl and mash with the back of a fork until broken up. Grate the cheddar cheese.

4

Pour in the finely chopped tomatoes, water (see ingredients for amounts), the dried oregano and sun-dried tomato paste. Add the red wine stock pot and stir well to make sure it's dissolved. Stir in the grated carrot and the chickpeas (whole and mashed) 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.

5

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 any) and the hard Italian cheese and mash until smooth. Season with salt and pepper. Preheat your grill to its highest setting.

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!