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Veggie Shepherd's Pie

Veggie Shepherd's Pie

and Crispy Mash Potatoes

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We love making simple, tasty meals! This veggie shepherds pie shouldn't disappoint. From the classic french flavours of a mirepoix to the fluffy mash topping; this hearty meal is both familiar and satisfying!

Allergens:Soy/SojaWheat/BléMustard/MoutardeMilk/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 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Veggie Ground Round

(ContainsSoy/Soja, Wheat/Blé, Mustard/Moutarde)

460 g

Russet Potato

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

227 g

Mirepoix

10 g

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

10 g

Parsley

2 tbsp

Tomato Paste

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories375 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate30 g
Sugar7 g
Dietary Fiber12 g
Protein37 g
Cholesterol13 mg
Sodium587 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Measuring Cups
8x8" Baking Dish
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the pie).

Wash and dry all produce.* Peel, then cut the potatoes into 1⁄2-inch cubes. In a large pot, combine the potatoes with 1 tsp salt and enough water to cover the potatoes. Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-high. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, mince or grate the garlic. Roughly chop the parsley. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the mirepoix and garlic. Cook, stirring occasionally, until the veggies start to so en, 3-4 min. Season with salt and pepper.

3

Add the veggie ground round, tomato paste, broth concentrate and 1 cup water to the same pan. Cook, stirring occasionally, until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Stir in half the parsley. Transfer the ground round mixture to an 8x8-inch baking dish.

4

Meanwhile, drain and return potatoes to same pot. Using a potato masher, mash the potatoes. Stir in 2 tbsp butter and 2 tbsp milk. Season with salt and pepper. Top the ground round mixture with the green peas. Dollop the mashed potatoes overtop and smooth over to cover the peas.

5

Sprinkle over the Parmesan. Transfer the assemble shepherd's pie to a baking sheet and broil the shepherd's pie in the middle of the oven until the topping is golden-brown, 5-6 min. (TIP: Keep an eye on it so that it does not burn!)

6

Divide the shepherd's pie between plates and sprinkle over the remaining parsley.