Mushroom & Lentil Shepherd's Pie
with Plant-Based Parmesan Mash Topping & Garlicky Greens
Haven't found the umami you've been looking for? That elusive fifth ‘savoury’ flavour is bursting out of this pie thanks to the mushroom powder in the lentil filling and the plant-based Parmesan stirred through the creamy mash topping. Enjoy!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
onion
1 stalk
celery
3 clove
garlic
1 packet
button mushrooms
1 bag
thyme
1 tin
lentils
1 packet
Plant-Based Grated Parmesan
(May be present: Gluten, Peanuts, Milk, Sesame, Soy, Tree Nuts)
1 packet
tomato paste
1 sachet
Rustic Herb Spice Blend
1 sachet
Mushroom Powder
1 sachet
vegetable stock powder
1 bag
baby broccoli
Not included in your delivery
olive oil
¼ tsp
salt
2 tbs
plant-based milk
50 g
plant-based butter
½ cup
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the brown onion, celery and garlic. Slice the button mushrooms. Pick the thyme leaves. Drain and rinse the lentils.
Cook the potato in the boiling water until soft when pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the salt, plant-based milk and 1/2 the plant-based butter, then mash until smooth. Stir through the plant-based grated Parmesan.
While the potato is cooking, heat a large frying pan over a medium-high heat with the remaining butter and a generous drizzle of olive oil. Cook the onion, mushrooms and celery, stirring, until softened, 6-7 minutes. Add the thyme, tomato paste, rustic herb spice blend and 1/2 the garlic and cook until fragrant, 1 minute.
Add the lentils, mushroom powder, vegetable stock powder and the water. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
Preheat the grill to medium-high. Transfer the lentil mixture to a baking dish, then top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then drizzle (or spray) with olive oil. Grill the pie until the top has browned slightly, 5-10 minutes. Meanwhile, trim and halve the baby broccoli lengthways. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and remaining garlic with a splash of water, tossing, until tender, 5-6 minutes.
Divide the mushroom and lentil shepherd's pie between plates. Serve with the garlicky greens.
