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Welsh Rarebit Veggie Shepherd's Pie

Welsh Rarebit Veggie Shepherd's Pie

with Lentils and Mushrooms

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Our Welsh Rarebit Veggie Shepherd's Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Veggie
Allergens:Cereals containing glutenSulphitesMilkMustard

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

120 grams

Sliced Mushrooms

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Tomato Passata

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

60 grams

Mature Cheddar Cheese

(ContainsMilk)

10 grams

Dijon Mustard

(ContainsSulphites, Mustard)

150 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat37.8 g
of which saturates21.9 g
Carbohydrate77 g
of which sugars14.8 g
Protein23.3 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Sieve
Frying Pan
Grater
Bowl
Colander
Potato Masher
Oven dish
Instructionsarrow up iconarrow up icon
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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). Peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.

2

Once 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.

3

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

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.

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.

6

When the veggie shepherd's 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!