Welsh Rarebit Veggie Shepherd's Pie with Bacon Lardons
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Welsh Rarebit Veggie Shepherd's Pie with Bacon Lardons

Welsh Rarebit Veggie Shepherd's Pie with Bacon Lardons

with Lentils and Mushrooms

This Welsh Rarebit Veggie Shepherd's Pie with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
Sulphites
Milk
Mustard

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Red Onion

150

Closed Cup Mushrooms

2

Garlic Clove

1

Lentils

15

Worcester Sauce

(Contains Cereals containing gluten)

1

Italian Style Herbs

25

Sun-Dried Tomato Paste

1

Tomato Passata

28

Red Wine Stock Paste

(Contains Sulphites)

60

Mature Cheddar Cheese

(Contains Milk)

15

Dijon Mustard

(Contains Sulphites, Mustard)

150

Creme Fraiche

(Contains Milk)

90

Bacon Lardons

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)912 kcal
Energy (kJ)3815 kJ
Fat47.9 g
of which saturates26.3 g
Carbohydrate90 g
of which sugars24.7 g
Protein33.1 g
Salt7.08 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Garlic Press
Medium Saucepan
Knife
Grill Pan
Bowl
Grater
Potato Masher
Colander
Baking Dish

Instructions

Get Prepped
1

Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and chop the red onion into small pieces. Quarter the mushrooms. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Start Cooking
2

Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms and stir-fry until starting to brown, 3-4 mins. Stir in the onion and cook until softened, 4-5 mins.

Simmer the Filling
3

Add the Worcester sauce to your pan and allow it to evaporate, 1-2 mins. Stir in the garlic, Italian style herbs and sun-dried tomato paste and cook for 1 min more. Season with salt and pepper. Pour in the tomato passata, red wine stock paste and water for the sauce (see ingredients for amount). Stir in the lentils, then bring the mixture to the boil. Simmer until thickened, 6-8 mins.

Mash the Potatoes
4

Meanwhile, grate the Cheddar cheese and pop it in a small bowl with the Dijon mustard (add less if you don't love mustard) and creme fraiche. Season with salt and pepper, then stir together and set aside. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter (if you have any) and mash until smooth. Season with salt and pepper.

Ready, Steady, Bake
5

Taste the lentil filling and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish and top with an even layer of mash. Spoon the cheese and mustard mixture over the mash and spread it out with the back of a spoon. Bake the pie on the top shelf of your oven until golden brown, 15-20 mins.

Finish and Serve
6

When the pie is ready, remove from the oven and allow to stand for 2 mins before serving. Spoon generously onto your plates and dig in. Enjoy!

7

STEP 2 MOD: if you've added bacon lardons to your meal, add them to the pan when you add the mushrooms and continue with the step as instructed. IMPORTANT: Cook lardons thoroughly, wash your hands after handling raw meat.