French Vegetarian Shepherd's Pie
- Milk
- Wheat
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
6 ounce
Carrots
16 ounce
Potatoes
½ unit
Onion
1 cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Button Mushrooms
1 unit
Lentils
1 teaspoon
Dried Thyme
1 unit
Mushroom Stock Concentrate
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Wash and dry produce. Peel and dice potatoes into 1/2-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve 1/2 cup potato cooking liquid (1 cup for 4), then drain and return potatoes to pot.
Keep covered off heat until ready to mash.
While potatoes cook, trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!) Trim, peel, and finely dice carrots. Halve, peel, and finely dice half the onion (whole onion for 4).
Heat a large drizzle of olive oil in a medium (large for 4), preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 3-5 minutes.
Add another drizzle of olive oil, carrots, and onions; season with salt and pepper. Cook, stirring frequently, until veggies are browned and softened, 5-7 minutes more. (Tip: if veggies are browning too quickly reduce the heat to medium)
Stir in 1 TBSP butter (2 TBSP for 4) into pan with veggies until melted, then add thyme and tomato paste. Cook, stirring, until paste is incorporated and color has darkened, 1 minute.
Stir in flour; cook, stirring, 30 seconds.
Add lentils with liquid, 1/2 cup water, 1/2 tsp sugar (3/4 cup water and 1 tsp sugar for 4), and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickend, 2-3 minutes. Season generously with salt and pepper. Turn off heat. (TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish.)
Mash drained potatoes with sour cream and 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Heat broiler to high.
Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving 1-inch border around edge of pan.
Evenly sprinkle with cheddar.
Broil until cheese is lightly browned, 3-4 minutes. (TIP: Watch carefully to avoid burning.)
Let rest at least 5 minutes, serve directly from pan.
