Bacon and Lentil Shepherd's Pie
with Mushrooms and Cheese
Versatile and aromatic, this roasted spice & herb blend gives any dish a tasty boost. Made with many fragrant herbs and spices, this spice blend contains ingredients such as paprika, chipotle chilli, ground coriander and thyme, making it perfect for flavouring chicken and meat koftas, as well as a flavour driver in veggie traybakes and stews.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
150 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
22.5 grams
Worcester Sauce
(Contains Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Roasted Spice and Herb Blend
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar
40 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim and halve the carrot, then quarter lengthways (no need to peel). Slice widthways into pieces about 0.5 cm thick.
Roughly chop the mushrooms.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the carrot and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
When the veg is halfway through cooking, add the bacon lardons to the pan and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, drain and rinse the lentils in a sieve. Grate the Cheddar cheese.
When the bacon is golden, add the garlic to the pan and cook for 30 secs.
Stir through the chopped tomatoes, lentils, Worcester sauce, red wine stock paste, roasted spice and herb blend and sugar (see pantry for amount).
Simmer until the sauce has thickened, 5-6 mins. TIP: Add a splash of water if it's a little too thick.
Stir through the hard Italian style cheese and half the butter (see pantry for amount) until melted. Remove from the heat.
Preheat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the remaining butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt.
Transfer the lentil mixture to an appropriately sized ovenproof dish. Spoon over the mash, using the back of a spoon to smooth it out. Sprinkle over the Cheddar cheese, then place under your grill until golden and bubbling, 5-6 mins.
When ready, share the bacon and lentil shepherd's pie between your serving plates.
Enjoy!
