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