Veggie Shepherd's Pie

Name: Veggie Shepherd's Pie and Crispy Mash Potatoes
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 340 g Veggie Ground Round; 460 g Russet Potato; 113 g Green Peas; 1 unit Vegetable Broth Concentrate; 227 g Mirepoix; 10 g Garlic; ¼ cup Parmesan Cheese; 10 g Parsley; 2 tbsp Tomato Paste; 2 tbsp Butter*; 1 tbsp Oil*; 3 Salt and Pepper*

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:

Soja

•Gluten

•Senf

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ serving 2 people

340 g

Veggie Ground Round

460 g

Russet Potato

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

227 g

Mirepoix

10 g

Garlic

¼ cup

Parmesan Cheese

10 g

Parsley

2 tbsp

Tomato Paste

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

Salt and Pepper*

Nutrition Values

Calories375 kcal

Fat13 g

Saturated Fat4 g

Carbohydrate30 g

Sugar7 g

Dietary Fiber12 g

Protein37 g

Cholesterol13 mg

Sodium587 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Garlic Press

•Measuring Cups

•8x8" Baking Dish

•Baking Sheet

Cooking Steps

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.

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.

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.

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.

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!)