Welsh Rarebit Veggie Pie with Diced Chicken Breast
with Lentils and Mushrooms
- Barley
- Cereals containing gluten
- Sulphites
- Milk
- Mustard
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Ingredients
450 grams
Potatoes
150 grams
Closed Cup Mushrooms
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
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 for the sauce (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 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.
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. 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.
Enjoy!
Step 3 MOD: If you’ve chosen to add chicken to your meal, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Add the [liquid and flavourings]. Bring to the boil, stir and lower the heat so the [sauce] simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
