Wandering Shepherd-less Pie
The vegetarian Shepherd-less pie is arguably better than it’s traditional meaty brother. This is comfort food at its absolute best. Enjoy it with a glass of red in front of a roaring fire. Log cabin in the woods optional.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
450 g
potatoes
½
red onion
2 clove
garlic
2
carrot
1
capsicum
1 tin
lentils
1 tbs
tomato paste
50 g
Parmesan cheese
(Contains Milk;)
1 tbs
parsley
Not included in your delivery
30 ml
milk
(Contains Milk;)
1 tbs
butter
(Contains Milk;)
2 tbs
olive oil
1 tbs
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
50 ml
red wine
salt
pepper
Nutritional Values
Utensils
Instructions
Preheat the oven to 200ºC/180ºC fan-forced.
Place the potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher to your desired consistency.
Heat the olive oil in a large pan over a medium-high heat. Add the red onion, garlic, carrot, and capsicum, then sauté for 5 minutes or until the vegetables have sweated down. Add the lentils, Worcestershire sauce (or soy), and the red wine then cook for 2 minutes to burn off the alcohol. Throw in the tomato paste and bring to a simmer for 10 minutes or until the liquid has reduced.
Place the vegetable mixture into an oven-proof dish (or in large individual ramekins as we have), making sure you leave space for the mash! Spoon on the mash then smooth it out so that you have completely covered the filling then season with salt and pepper, grate over the parmesan, and finish it off with a drizzle of olive oil. Place the dish into the oven on the top shelf for 10 minutes or until the mash has turned golden brown.
Remove from the oven and allow to cool for a couple of minutes - these babies are hot! Garnish with some fresh parsley. Enjoy this hearty classic! Did you know? The vegetarian version of shepherd’s pie is generally called shepherd-less pie.