Mushroom & Lentil Shepherd's Pie
with Mash Topping & Garlicky Greens
Homey, comforting classics like this shepherd’s pie nourish us from the inside out. We’re combining the soft textures of mushrooms with a hearty lentil filling, covered in a cheesy mash to create the most heartwarming meal for tonight’s dinner.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1 stalk
celery
3 clove
garlic
1 packet
button mushrooms
½ packet
thyme
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
tomato paste
½ sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
red lentils
(May be present Gluten. )
1 sachet
Mushroom Powder
1 bunch
Baby Broccoli
Not included in your delivery
olive oil
¼ tsp
salt
2 tbs
milk
(Contains Milk; )
50 g
butter
(Contains Milk; )
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Set aside. • Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Finely chop onion (see ingredients), celery and garlic. Slice button mushrooms. • Pick thyme leaves (see ingredients).
• Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the salt, milk, grated Parmesan cheese and half the butter, then mash until smooth.
• While the potato is cooking, heat a large frying pan over medium-high heat with the remaining butter and a generous drizzle of olive oil. Cook onion, mushrooms and celery, stirring, until softened, 6-7 minutes. • Add thyme, tomato paste, garlic & herb seasoning (see ingredients) and half the garlic and cook until fragrant, 1 minute. • Add vegetable stock powder, red lentils, mushroom powder and a splash of water. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
• Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Transfer the lentil mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes.
• Preheat the grill to medium-high. • When the lentil mixture is done, remove from oven and top with potato mash. Run a fork over mash to create an uneven surface. Drizzle with olive oil. Grill pie until the top has browned slightly, 5-10 minutes. • Meanwhile, trim and halve baby broccoli. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and remaining garlic with a splash of water, tossing, until tender, 5-6 minutes.
• Divide mushroom and lentil shepherd's pie between plates. • Serve with garlicky greens. Enjoy!