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!
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.
Closed Cup Mushrooms
Worcester Sauce(ContainsCereals containing gluten)
Italian Style Herbs
Sun-Dried Tomato Paste
Red Wine Stock Paste(ContainsSulphites)
Mature Cheddar Cheese(ContainsMilk)
Dijon Mustard(ContainsSulphites, Mustard)
Water for the Sauce
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.
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.
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.
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.
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!