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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:Naturally Gluten-FreeNot Suitable for CoeliacsVeggie
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 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 tsp

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)3681 kJ
Fat41.2 g
of which saturates26.2 g
Carbohydrate87.3 g
of which sugars31.6 g
Protein35.1 g
Sodium2107 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Baking Dish
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 potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth.

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

2

• While the potato is cooking, finely chop brown onion and celery. Grate the carrot. Finely chop garlic. Tear kale leaves from the stem, then roughly chop the leaves. • Pick and finely chop rosemary leaves (run your fingers down the stalk to remove the leaves easily). • Drain and rinse lentils.

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, tomato paste and another drizzle of olive oil. 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 to loosen the filling, if needed.

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. Enjoy!