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Clean recipe · gousto.wiki

Veggie Shepherd's Pie With Garlicky Greens

There's no classic comfort food like shepherd's pie, and trust us: you won't miss the meat in our veggie lentil version, with rich gravy under a blanket of smooth cheesy mash. Winner!

Original recipe: gousto.wiki

Yield:
2 servings
Total:
55 min
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Veggie Shepherd's Pie With Garlicky Greens

Ingredients

  1. Brown Onion
  2. 2 Carrot
  3. 2 Garlic Clove
  4. 390g Green Lentils
  5. 15ml Henderson's Relish
  6. 5.5g Intense Vegetable Stock Mix
  7. 30g Lighter Cheese
  8. 150g Spring Greens
  9. 5g Thyme
  10. 32g Tomato Paste
  11. 80g White Cup Mushrooms
  12. 4 White Potato

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettlePeel and chop your potatoes into rough, bite-sized piecesAdd the chopped potatoes to a pot of boiled water and bring to the boil over a high heatOnce boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry
  2. Reboil a kettlePeel and finely chop your brown onion[s]Top, tail, peel and finely dice your carrot[s]Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heatOnce hot, add the chopped onion and diced carrot with a pinch of salt and cook for 5-8 min or until softened slightly
  3. While the onion and carrot are softening, peel and finely chop (or grate) your garlicChop your white cup mushrooms into quarters (or rip them up with your hands to save time)Strip your thyme from their stalks, discard the stalksTip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves
  4. Once softened, add the chopped mushrooms, half the chopped garlic (save the rest for later!) and the thyme to the panReduce the heat to medium and cook for 2 minMeanwhile, drain and rinse your green lentilsDissolve your vegetable stock mix, tomato paste and Henderson's Relish in 250ml [375ml] [500ml] boiled water – this is your tomato stock
  5. Add the drained lentils and tomato stock to the pan and reduce the heat to low – this is your lentil mixtureReturn the drained potatoes to a low heat with a splash of milk and a knob of butterMash until smooth and season with a pinch of salt and pepper
  6. Pour the lentil mixture into the base of an oven-proof dish, then spread the mash evenly on top and grate over your lighter cheesePut the dish in the oven for 15-20 min or until golden and bubbling – this is your veggie shepherd's pieWhile your pie is cooking, wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
  7. Heat a separate large, wide-based pan with a drizzle of olive oil over a medium-high heatOnce hot, add the remaining chopped garlic and the sliced spring greens with a pinch of saltCook for 4 min or until the spring greens are cooked with a slight bite – these are your garlicky greens
  8. Once cooked, remove the veggie shepherd's pie from the oven and leave to stand for a few min as it will be extremely hot! (this will also help the flavours develop)Serve the veggie shepherd's pie with the garlicky greens to the sideEnjoy!