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
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*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.
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
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 choppedpotatoes 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
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
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
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
Add the drainedlentils, 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
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
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
