Welsh Rarebit Veggie Pie
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Welsh Rarebit Veggie Pie

with Lentils and Mushrooms

Cereals containing gluten

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 Time45 minutes
Cooking time20 minutes


serving amount

450 grams


150 grams

Closed Cup Mushrooms

2 unit(s)

Garlic Clove

1 carton(s)


15 grams

Worcester Sauce

(Contains Cereals containing gluten)

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

150 grams

Soured Cream

(Contains Milk)

Not included in your delivery

50 milliliter(s)


20 grams



Nutritional information

Energy (kJ)3061 kJ
Energy (kcal)732 kcal
Fat32.7 g
of which saturates18.6 g
Carbohydrate87.1 g
of which sugars19.1 g
Protein25 g
Salt5.74 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 240°C/220°C fan/gas mark 9.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Quarter the mushrooms. Peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve.


When your pan of water is boiling, add the potatoes 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 browned, 5-6 mins.


Add the Worcester sauce to the mushrooms and allow it to evaporate, 1-2 mins.

Stir in the garlic and sun-dried tomato paste, cook for 1 min more. Season with salt and pepper.

Pour in the tomato passata, red wine stock paste and water (see pantry for amount).

Stir in the lentils, then bring the mixture to the boil. Simmer until thickened, 8-10 mins.


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 soured cream. 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.


Stir the butter (see pantry for amount) through the lentil filling until melted. Taste, and season with salt and pepper if needed.

Transfer to an 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. TIP: Pop the dish on a baking tray to catch any drips.


When your Welsh rarebit pie is ready, remove from the oven and allow to stand for 2 mins before serving.

Spoon generously onto your plates and dig in.