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Lentil & Veggie Shepherd's Pie

Lentil & Veggie Shepherd's Pie

with Cheesy Potato Topping

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A vegetarian dinner that’s comfort food at its best? Sign us up! A herby tomato and lentil filling gets a golden potato topping and plenty of melted, oozy cheese for a hearty bake that will warm you up from the inside-out.

Tags:VeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1

brown onion

1 stalk

celery

1

carrot

3 clove

garlic

1 bag

kale

2 sprig

rosemary

1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 tin

lentils

1 packet

tomato paste

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

50 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

1 piece

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3802 kJ
Fat41.4 g
of which saturates26.1 g
Carbohydrate91.6 g
of which sugars29.3 g
Protein35.9 g
Sodium2243 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. Add the butter and milk, then season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

While potato is cooking, finely chop brown onion and celery. Grate the carrot. Finely chop garlic. Tear kale leaves from the stem, then roughly chop leaves. Pick and finely chop rosemary leaves. Drain and rinse lentils.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot, stirring, until softened, 5-6 minutes. Add garlic, rosemary, Italian herbs, tomato paste and another drizzle of olive oil and cook until fragrant, 2-3 minutes.

TIP: Feel free to use less rosemary if you find it has a strong flavour.

4

Stir through lentils, diced tomatoes with garlic & onion, the brown sugar, vegetable stock powder and a splash of water. Simmer until mixture is slightly reduced, 5-7 minutes. Stir through kale until softened, 1-2 minutes. Season with salt and pepper to taste.

TIP: Add another splash of water if the mixture looks dry.

5

Preheat grill to medium-high. Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

6

Divide lentil and veggie shepherd's pie between plates to serve.