BBC SHEPHERDS PIE RECIPES

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VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD



Veggie shepherd's pie recipe - BBC Food image

This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Provided by Lorraine Pascale

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 22

1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, peeled and finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 fresh thyme sprigs, leaves only, finely chopped
400g tin green or Puy lentils, drained
400g tin chopped tomatoes
200ml/7fl oz vegetable stock
200ml/7fl oz red wine
1 tbsp Worcestershire sauce (optional)
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
1 tbsp finely grated Parmesan (optional)
salt and freshly ground black pepper

Steps:

  • To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4–5 minutes, or until beginning to soften.
  • Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4–5 minutes.
  • Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender.
  • Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
  • Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
  • Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
  • Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.

Nutrition Facts : Calories 416kcal, CarbohydrateContent 68g, FatContent 6g, FiberContent 15g, ProteinContent 17g, SaturatedFatContent 2.5g, SugarContent 19g

NO-FUSS SHEPHERD'S PIE RECIPE | BBC GOOD FOOD



No-fuss shepherd's pie recipe | BBC Good Food image

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe – here it is!

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

Steps:

  • Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
  • When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
  • Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
  • Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
  • Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
  • Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
  • Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
  • Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 663 calories, FatContent 39 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.35 milligram of sodium

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