Mushroom & Lentil Shepherd's Pie

Name: Mushroom & Lentil Shepherd's Pie with Mash Topping & Garlicky Greens
Total time: 55 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Lentils; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 1 Celery; 1 sachet Thyme; 1 packet Tomato Paste; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 packet baby spinach & rocket mix; 2 Garlic; 1 packet Button Mushrooms; 1 sachet Mushroom Powder

with Mash Topping & Garlicky Greens

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Homey, comforting classics like this veggie-fied shepherd’s pie nourish us from the inside out. We’re combining the soft textures of mushrooms with a hearty lentil filling, covered in a cheesy mash to create the most heartwarming meal for tonight’s dinner.

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total55 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lentils

1 sachet

Vegetable Stock Powder

Red Onion

1 sachet

Garlic & Herb Seasoning

Celery

1 sachet

Thyme

1 packet

Tomato Paste

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

baby spinach & rocket mix

Garlic

1 packet

Button Mushrooms

1 sachet

Mushroom Powder

Nutrition Values

Calories374 kcal

Energy (kJ)1570 kJ

Fat5.3 g

of which saturates2.6 g

Carbohydrate46.3 g

of which sugars10.6 g

Dietary Fibre19.3 g

Protein27.2 g

Sodium1110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Boil the kettle. Set aside. • Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Finely chop onion (see ingredients), celery and garlic. Slice button mushrooms. • Pick thyme leaves (see ingredients).

• Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the salt, milk, grated Parmesan cheese and half the butter, then mash until smooth.

• While the potato is cooking, heat a large frying pan over medium-high heat with the remaining butter and a generous drizzle of olive oil. Cook onion, mushrooms and celery, stirring, until softened, 6-7 minutes. • Add thyme, tomato paste, garlic & herb seasoning (see ingredients) and half the garlic and cook until fragrant, 1 minute. • Add vegetable stock powder, red lentils, mushroom powder and a splash of water. Simmer until thickened, 2-3 minutes. Season with salt and pepper.

• Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Transfer the lentil mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes.

• Preheat the grill to medium-high. • When the lentil mixture is done, remove from oven and top with potato mash. Run a fork over mash to create an uneven surface. Drizzle with olive oil. Grill pie until the top has browned slightly, 5-10 minutes. • Meanwhile, trim and halve baby broccoli. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and remaining garlic with a splash of water, tossing, until tender, 5-6 minutes.