Veggie shepherd’s pie with cheesy root veg mash
- January 2022
- Serves 6
- Hands-on time 30 min, plus simmering time 15 min
Shepherd’s pie gets a veggie makeover in our easy recipe. Swap meat for lentils and plant-based mince, then top with cheesy root veg mash.
For another twist on this family favourite, try our shepherd’s pie with garlicky kale mash.
- 18.3g (8.9g saturated)
- 31.6g (6.6g sugars)
- 30g dried wild mushrooms
- 100ml boiling water
- 2 tbsp olive oil
- 1 large carrot, finely diced
- 1 onion, finely diced
- 1 celery stick, finely diced
- 350g chestnut mushrooms
- 400g soya mince (check it’s gluten free if you need it to be)
- 1 fresh bay leaf
- 1 tbsp brown rice miso
- 3 tbsp tomato purée
- 400g tin green lentils, rinsed
- 300ml vegetable stock
For the topping
- 500g maris piper potatoes, chopped into chunks
- 200g carrots, chopped
- 200g celeriac, peeled and chopped
- 40ml milk (optional)
- 50g butter
- 100g smoked cheddar, grated
- Put the mushrooms in a bowl and cover with the boiling water. Set aside for 10 minutes to soak.
- Heat the oil in a large saucepan or casserole. Add the carrot, onion and celery and fry gently over a medium heat for 10 minutes or until softening.
- Drain the mushrooms (reserve the liquid) and whizz in a food processor with the chestnut mushrooms until finely chopped (or finely chop both by hand). Add the mushroom mixture and mince to the pan. Increase the heat and cook for 5 minutes. Stir in the bay, miso, tomato purée, green lentils, stock and reserved mushroom liquid. Bring to a simmer and cook uncovered for 15 minutes. Season.
- For the topping, bring a large pan of salted water to the boil. Add the veg and boil for 15-20 minutes or until tender. Drain and steam dry, then roughly mash with the milk (if using), butter and some seasoning.
- Set the grill to high. Spoon the ragù into an ovenproof dish around 20cmx26cm. Swirl the mash on top, then sprinkle over the cheese. Grill for 6-8 minutes or until golden brown on top.
EASY SWAPS Brown rice miso adds a deep umami to the ragù. Use red or white miso if you prefer. For a vegan option, swap the cheese, milk and butter for a dairy-free cream such as Oatly and a plant-based spread such as Pure (or use olive oil).
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