Shepherds Pie With Boursin Mash Topping
- 19 ingredients
Packed with hearty lentils and mushrooms, this cosy Shepherd’s Pie is the ultimate winter comfort food. Topped with a creamy, Boursin Plant-Based mash made with the brand new Boursin Plant-Based that looks and tastes just like the real deal, it’s the perfect winter warmer to share.
Serves: 4
Ingredients
Topping
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
Filling
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch
Before you start
Preheat oven to 200ºC | Baking dish | Medium saucepan | Grater | Large frying pan
Step 1
Prepare the vegetables
- Peel the potatoes and chop into even 2-3 inch chunks
- Peel and finely chop the onion, garlic, carrot, celery, mushrooms and sundried tomatoes
- Strip the thyme sprigs
Ingredients
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch
Step 2
Make potatoes
- Place the potatoes in a medium saucepan, cover well with cold water and season with salt
- Bring to the boil and simmer for 12-13 minutes until fork tender
- When the potatoes are done, drain and allow to steam dry for a few minutes
- Mash the potatoes with ⅔ of the plant-based boursin until very smooth, add 200ml plant-based milk to the mash and stir well to combine
- Taste and season to perfection with salt and pepper
- Set aside
Ingredients
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch
Step 3
Make the filling
- Heat the olive oil in a large frying pan over a medium heat, add the chopped onion, carrots, celery and mushrooms and cook for 7-8 minutes until softened
- Add the garlic and thyme for one minute until fragrant
- Add the red wine and reduce by half and until the alcoholic aroma wears off
- Add the remaining filling ingredients, except for the lentils, bring the filling ingredients to a simmer and cook for 10 minutes until the vegetables are tender and the sauce has reduced to the desired consistency
- Stir the lentils and Nooch into the sauce and season to taste with salt and pepper
Ingredients
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch
Step 4
Assemble and bake pie
- Spoon the filling mixture into a dish, top with the mash and smooth out
- Lightly drag a fork over the top of the pie to create ripples for maximum surface area and crisp
- Top the pie with the remaining plant-based Boursin, put the pie in the oven and bake for 20-25 minutes, or until the potato is golden-brown
Ingredients
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch
Step 5
Serve
- Allow the pie to cool slightly and serve with steamed greens
Ingredients
- 500g floury potatoes
- 150g plant-based boursin
- 100ml plant-based milk
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion
- 2 carrot
- 1 celery stick
- 10 sun-dried tomatoes
- 350g mushrooms (chopped into small chunks)
- 4 cloves of garlic
- ½ a bunch of fresh thyme leaves
- 2 tbsp tomato purée
- 150g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200ml vegetable stock
- 1 x 400g tin cooked lentils
- 25g Nooch