Shepherds Pie with Boursin Mash Topping
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
Ingredients
For the Topping
<item-todo-done>500g floury potatoes<item-todo-done><item-todo-done>150g - Boursin Plant-Based<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Filling
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>10 sundried tomatoes<item-todo-done><item-todo-done>350g mushrooms<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>½ bunch of thyme leaves<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>150g garden peas<item-todo-done><item-todo-done>4 tbsp red wine<item-todo-done><item-todo-done>1 400g tin of chopped tomatoes<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>1 400g tin of cooked lentils<item-todo-done><item-todo-done>25g Nooch<item-todo-done>
Before you start
Preheat oven to 200ºC | Baking dish | Medium saucepan | Grater | Large frying pan
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
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 Boursin Plant-Based 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
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
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
Serve
- Allow the pie to cool slightly and serve with steamed greens