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Hearty Vegetable Shepherd's Pie

Hearty Vegetable Shepherd's Pie

with Chive Potatoes

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The combination of onion, carrot and celery is called 'mirepoix' in French cooking. It is a classic trio of ingredients used as the flavour base for many recipes. We've harnessed this great technique to help add heartiness to our veggie twist on a classic comfort meal.

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

460 g

Russet Potato

113 g

Green Peas

6 g

Garlic

10 g

Rosemary

227 g

Cremini Mushrooms

1 can

Borlotti Beans

227 g

Mirepoix

3 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

10 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories811 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate103 g
Sugar11 g
Dietary Fiber18 g
Protein31 g
Cholesterol67 mg
Sodium1376 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Peeler
Measuring Cups
Measuring Spoons
Garlic Press
Strainer
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the pie). If you don't have an oven-proof pan, transfer the veggie mixture to a baking dish after Step 5 !

Wash and dry all produce.* Peel and cut the potatoes into 1/2-inch pieces. In a medium pot, combine the potatoes with 5 cups water (NOTE: same quantity for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over medium-high, until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, drain and rinse the beans. Peel, then mince or grate the garlic. Strip a few rosemary leaves off the sprig and finely chop 1 1/2 tsp (dbl for 4 ppl). Roughly chop the mushrooms.

3

Heat a large oven-proof pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the mushrooms. Season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 min.

4

Reduce heat to medium. Add the mirepoix, garlic and rosemary to the pan. Cook, stirring occasionally, until the veggies soften, 8-10 min. Sprinkle the flour over the veggies and stir to coat, 1 min. Add the beans, peas, soy sauce, broth concentrate(s) and 1 cup water (dbl for 4 ppl). Bring to a boil and stir until thickened, 3-5 min.

5

Meanwhile, finely chop 2 tbsp chives (dbl for 4 ppl). When the potatoes are done, drain and return them to the same pot. Using a fork or potato masher, mash the potatoes with 2 tbsp butter (dbl for 4 ppl) and the chives until smooth. Season with salt and pepper.

6

Dollop the mashed potatoes over the veggie mixture. Broil the shepherd's pie in the middle of the oven until the potatoes are golden-brown, 4-5 min. Divide the shepherd's pie between plates.