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Veggie shepherd’s pie with cheesy root veg mash

Name: Veggie shepherd’s pie with cheesy root veg mash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 30g dried wild mushrooms; 100ml boiling water; 2 tbsp olive oil; 1 large carrot, finely diced; 1 onion, finely diced; 1 celery stick, finely diced; 350g chestnut mushrooms; 400g soya mince (check it’s gluten free if you need it to be); 1 fresh bay leaf; 1 tbsp brown rice miso; 3 tbsp tomato purée; 400g tin green lentils, rinsed; 300ml vegetable stock; For the topping; 500g maris piper potatoes, chopped into chunks; 200g carrots, chopped; 200g celeriac, peeled and chopped; 40ml milk (optional); 50g butter; 100g smoked cheddar, grated

By: Esther Clark

Published: 29 Sep 22
Updated: 25 Mar 24

Veggie shepherd’s pie with cheesy root veg mash

Shepherd’s pie gets a veggie makeover in our easy recipe. Swap meat for lentils and plant-based mince, then top with cheesy root veg mash.

For another twist on this family favourite, try our shepherd’s pie with garlicky kale mash.

Easy
January 2022

Test kitchen approved

Serves 6
Hands-on time 30 min, plus simmering time 15 min

Shepherd’s pie gets a veggie makeover in our easy recipe. Swap meat for lentils and plant-based mince, then top with cheesy root veg mash.

For another twist on this family favourite, try our shepherd’s pie with garlicky kale mash.

Nutrition: per serving

Calories: 419kcals
Fat: 18.3g (8.9g saturated)
Protein: 25.8g
Carbohydrates: 31.6g (6.6g sugars)
Fibre: 12.3g
Salt: 1.6g

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Ingredients

30g dried wild mushrooms
100ml boiling water
2 tbsp olive oil
1 large carrot, finely diced
1 onion, finely diced
1 celery stick, finely diced
350g chestnut mushrooms
400g soya mince (check it’s gluten free if you need it to be)
1 fresh bay leaf
1 tbsp brown rice miso
3 tbsp tomato purée
400g tin green lentils, rinsed
300ml vegetable stock

For the topping

500g maris piper potatoes, chopped into chunks
200g carrots, chopped
200g celeriac, peeled and chopped
40ml milk (optional)
50g butter
100g smoked cheddar, grated

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Method

Put the mushrooms in a bowl and cover with the boiling water. Set aside for 10 minutes to soak.
Heat the oil in a large saucepan or casserole. Add the carrot, onion and celery and fry gently over a medium heat for 10 minutes or until softening.
Drain the mushrooms (reserve the liquid) and whizz in a food processor with the chestnut mushrooms until finely chopped (or finely chop both by hand). Add the mushroom mixture and mince to the pan. Increase the heat and cook for 5 minutes. Stir in the bay, miso, tomato purée, green lentils, stock and reserved mushroom liquid. Bring to a simmer and cook uncovered for 15 minutes. Season.

For the topping, bring a large pan of salted water to the boil. Add the veg and boil for 15-20 minutes or until tender. Drain and steam dry, then roughly mash with the milk (if using), butter and some seasoning.
Set the grill to high. Spoon the ragù into an ovenproof dish around 20cmx26cm. Swirl the mash on top, then sprinkle over the cheese. Grill for 6-8 minutes or until golden brown on top.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 419kcals
Fat: 18.3g (8.9g saturated)
Protein: 25.8g
Carbohydrates: 31.6g (6.6g sugars)
Fibre: 12.3g
Salt: 1.6g

delicious. tips

EASY SWAPS Brown rice miso adds a deep umami to the ragù. Use red or white miso if you prefer. For a vegan option, swap the cheese, milk and butter for a dairy-free cream such as Oatly and a plant-based spread such as Pure (or use olive oil).