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Veggie Shepherd's Pie

Veggie Shepherd's Pie

Rating
4.5rating out of 5

(5257 reviews from our customers)

Prep Time

55 min

Cuisine

British

There's no classic British comfort food like shepherd's pie, and trust us: you won't miss the meat in our veggie and lentil version, with rich gravy under a blanket of smooth cheesy mash. Winner!

Prep Time

55 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
2 garlic cloves
Fresh-Thyme
5g thyme
Cheddar-cheese
40g cheddar cheese †
Spring-greens
150g spring greens
Carrot
2 carrots
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
chestnut-mushrooms
80g chestnut mushrooms
Hendersons-relish
2 Henderson's Relish sachets (30ml)
Tomato-paste
1 tomato paste sachet (32g)
Potatoes
4 white potatoes
Brown-lentils
1 can of green lentils (400g)
You Will Need
Oven-proof dish, butter, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 5g thyme
  • 40g cheddar cheese<span class="strong">†</span>
  • 150g spring greens
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 80g chestnut mushrooms
  • 1 Henderson's Relish (15ml)
  • 1 tomato paste sachet (32g)
  • 1 white potato
  • 1 can of green lentils (400g)
Typical Values per 100g per serving
Energy 443 kJ
105 kcal
1899 kJ
451 kcal
Fat
of which saturates
2.5 g
1.5 g
10.7 g
6.2 g
Carbohydrate
of which sugars
16.2 g
3.9 g
69.5 g
16.9 g
Fibre 2.8 g 12 g
Protein 4.4 g 18.8 g
Salt 0.74 g 3.17 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
5g thyme
thyme(100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
150g spring greens
spring greens(100%)
1 carrot
carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
80g chestnut mushrooms
chestnut mushrooms
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
1 tomato paste sachet (32g)
Tomatoes
1 white potato
potato
1 can of green lentils (400g)
Lentils, water
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Veggie Lentil Pie

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel and chop the potatoes into rough, bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot to steam dry

2 Veggie Lentil Pie

Reboil a kettle

Peel and finely chop the brown onion[s]

Top, tail, peel and finely dice the carrots

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and diced carrots with a pinch of salt and cook for 5-8 min or until softened slightly

3 Veggie Lentil Pie

While the onion and carrot is cooking, peel and finely chop (or grate) the garlic

Chop the chestnut mushrooms into quarters (or rip them up with your hands to save time)

Strip the thyme leaves from their stalks, discard the stalks

4 Veggie Lentil Pie

Once softened, add the chopped mushrooms, half of the chopped garlic (save the rest for later) and thyme leaves to the carrot and onion

Reduce the heat to medium and cook for 2 min

Meanwhile, drain and rinse the canned lentils

Dissolve the Knorr vegetable stock cube[s], tomato paste and Henderson's Relish in 250ml [500ml] boiled water – this is your tomato stock

5 Veggie Lentil Pie

Add the drained lentils, tomato stock and a generous pinch of salt and pepper to the pan and reduce the heat to low – this is your lentil mixture

Return the potatoes to a low heat with a splash of milk and a knob of butter

Mash until smooth and season with a generous pinch of salt and pepper

6 Veggie Lentil Pie

Pour the lentil mixture into the base of an oven-proof dish

Spread the mash evenly on top and grate the cheddar over the top

Put the dish in the oven and cook for 15-20 min or until golden and bubbling – this is your veggie shepherd's pie

While your pie is cooking, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

7 Veggie Shepherd's Pie

Heat a separate large, wide-based pan, heat a knob of butter and a drizzle of olive oil over a medium-high heat

Once hot, add the remaining chopped garlic and the sliced spring greens with a pinch of salt

Cook for 4 min or until the spring greens are cooked with a slight bite – these are your garlicky spring greens

8

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Once cooked, remove the veggie shepherd's pie from the oven and leave to stand for a few min as it will be extremely hot! (this will also help the flavours develop)

Serve the veggie shepherd's pie with the garlicky spring greens

Enjoy!

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