HF - Veggie Shepherd's Pie with Chestnut Mushrooms and Cheddar Cheese

Updated at: Thu, 17 Aug 2023 14:13:14 GMT

Step 1

Put a large saucepan of water with 0.5 tsp of salt on to boil for the potatoes.

Step 2

Chop the potato into 2cm chunks (no need to peel!).

Step 3

When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Step 4

Meanwhile, halve, peel and thinly slice the onion.

Step 5

Thinly slice the chestnut mushrooms.

Step 6

Trim the carrot then grate on the coarse side of your grater (no need to peel).

Step 7

Heat a drizzle of oil in a large frying pan on medium high heat.

Step 8

When hot, add the onion and mushrooms. Season with salt and pepper and cook, stirring occasionally until soft and starting to brown, 7-8 mins.

Step 9

While the veggies cook, drain and rinse the chickpeas in a sieve. Put half the chickpeas in a bowl and mash with the back of a fork until broken up.

Step 10

Grate the cheddar cheese.

Step 11

Pour in the finely chopped tomatoes, 150ml water, dried oregano and sun-dried tomato paste.

Step 12

Add the red wine stock pot and stir well to make sure it's dissolved.

Step 13

Stir in the grated carrot and the chickpeas (whole and mashed) then lower the heat until the mixture is simmering and cook with the lid off until the sauce is thick and tomatoey, 10-12 mins.

Step 14

When the potato is ready, drain in a colander and return to the pan off the heat.

Step 15

Add a knob of butter (if you have any) and the hard Italian cheese and mash until smooth.

Step 16

Season with salt and pepper.

Step 17

Preheat your grill (broiler) to its highest setting.

Step 18

Spoon the veggie mixture into an ovenproof dish and top with the mash.

Step 19

Smooth the mash over with a spoon, then sprinkle on the cheddar cheese.

Step 20

Pop under your grill until the cheese is golden and bubbling, 2-3 mins.

Step 21

DO NOT WALK AWAY AND FORGET, OR YOU WILL HAVE A SMOLDERING RUIN!

Step 22

Serve and enjoy!

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