Name: Shepherd's Pie
Yield: 2

Shepherd's Pie

A luscious, slow-roasted British stew with spoonfuls of creamy sweet potato mash and a crispy, sprinkled paprika crumb.

made by chefs, available ready to eat from £4.99/serving

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Stew (Chestnut Mushroom (21%), Onion, Water, Peas, Carrot, Leek, Celery, Tomatoes, Tomato Paste, Red Wine (3%), Puy Lentils (2%), Green Lentils (2%), Garlic, Tamari [Soya Beans, Water, Salt, Alcohol], Red Miso [Water, Soya Beans, Rice, Salt], Sunflower Oil, Rapeseed Oil, Arrowroot, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Yeast Extract [Yeast Extract, Vitamin B12], Liquid Smoke [Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Salt], Balsamic Vinegar, Mushroom Powder, Rosemary, Thyme, Bay Leaf, Black Pepper), Mash (Potato (30%), Sweet Potato (10%), Olive Oil, Sea Salt, Black Pepper), Crumb (Cornmeal (2%), Paprika (0.1%), Garlic, Olive Oil, Rosemary)

In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.

For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.

Typical Values

Per 100g

Per 455g

Energy (kj)

419

1906

Energy (kcal)

450

Fat (g)

1.5

6.8

of which saturates (g)

0.2

0.9

Carbohydrate (g)

72.8

of which sugars (g)

3.5

15.9

Fibre (g)

2.8

12.7

Protein (g)

4.1

18.7

Salt (g)

0.5

2.0

Iron [mg / NRV%]

1.4 / 10%

6.4 / 46%

Vitamin C [mg / NRV%]

8.7 / 11%

39.6 / 50%

Calcium [mg / NRV%]

29.0 / 4%

132.0 / 18%

Vitamin B12 [ug / NRV%]

0.1 / 4%

0.5 / 18%

fancy making your own? here’s our recipe

filling
1 tbsp olive oil 1 white onion, diced ½ cup celery, finely diced ½ cup leeks, finely diced ½ cup carrots, finely diced 1 cup chestnut mushrooms, finely chopped 1 tsp garlic puree 1 tbsp tomato paste 1 tsp brown miso paste 1 tsp tamari 1 tsp liquid smoke 1 tbsp balsamic vinegar	1 tbsp sundried tomatoes ⅓ cup red wine 1 tin chopped tomatoes 1 cup water ½ cup cooked lentils ½ cup frozen peas ½ tsp salt ½ tsp thyme ½ tsp ground coriander
mash
2 medium sweet potatoes, peeled and diced 2 medium regular potatoes, peeled and diced ½ cup soy milk	1 tbsp olive oil ½ tsp salt Pinch of pepper
paprika crumb
½ cup polenta 1 tsp paprika ½ tsp garlic puree	½ tbsp lemon juice ¼ tsp salt

the filling
Add olive oil to a pre heated pan. Add white onion, celery, leeks and carrots and cook for 2-3 minutes. Add in chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes, red wine and cook down for 3-4 minutes. Add chopped tomatoes and water and cook down for 20-25 minutes. Once cooked, add in thyme, salt, ground coriander, cooked lentils and frozen peas.

the mash
In a sauce pan, combine steamed potatoes and sweet potatoes with soy milk, olive oil, salt and pepper and mash until creamy and smooth.

the paprika crumb
Combine all of the crumb ingredients in a bowl and mix together.

assemble
Preheat your oven to 180˙C. Pour stew mixture evenly into a baking dish. Top with mash and paprika crumb. Bake for 35-40 minutes, until golden and crispy around the edges.

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