Veggie Pie
with Broccoli
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.
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
450
Potatoes
1
Carrot
1
Echalion Shallot
1
Garlic Clove
150
Chestnut Mushrooms
1
Cannellini Beans
1
Dried Thyme
30
Tomato Puree
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
10
Vegetable Stock Paste
(Contains Celery)
1
Broccoli
60
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms. Drain and rinse the cannellini beans in a colander.
Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the carrot, shallot, mushrooms and dried thyme. Season with salt and pepper. Stir together and cook until the veg are softened and slightly coloured, 8-10 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the Worcester sauce and allow to evaporate, 1-2 mins.
Meanwhile, once the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.
When the veggies are soft, add the chopped tomatoes, cannellini beans, vegetable stock paste and water (see ingredients for amount). Bring to a simmer and cook until sauce has reduced by half, 10-12 mins. Season to taste with salt and pepper if needed.
While the veggie bean mixture is simmering, put another large saucepan of water on to boil. Cut the broccoli into florets (like little trees) and grate the cheese. Preheat your grill to high. When the veggie bean mixture has reduced, pour it into an ovenproof dish. Spread the mashed potato on top and scatter over the cheese. Grill the pie until golden on top, about 5-6 mins.
Meanwhile, add the broccoli to the other saucepan of boiling water with 0.5 tsp of salt and cook until tender, 3-4 mins, then drain. Serve the veggie shepherd's pie with a side of broccoli. Enjoy!
