Lentil and Mushroom Shepherd’s Pie With Parsnip Mash

    30m prep time
    90m total time
    Medium level
    19 ingredients

Use seasonal veg to make this lentil and mushroom winter warmer, or serve it cold for lunch. It's topped with a lovely parsnip and potato mash. A comforting, seasonal and meat-free meal that the whole family can tuck into. It's best to cook for 4-6 and enjoy leftovers.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat a large pan over a medium heat and dry-fry the chestnut mushrooms for 6-8 mins until they’ve released their liquid and it’s evaporated. Drizzle in half the oil and fry for a further 5 mins or until they’ve browned lightly. Remove from the pan, leaving any oil behind.

Step 2

Drizzle the remaining oil into the pan and tip in the onions, carrots and celery. Reduce to a medium-low heat, cover and cook for 8-10 mins, stirring every now and then, until the veg has softened but hasn’t browned.

Step 3

Stir in the drained lentils and red wine and cook for 1-2 mins until the wine has cooked off a little. Stir in the tinned tomatoes, tomato purée, Worcestershire sauce, vinegar, soy sauce and stock plus the cooked mushrooms. Cook for 15-20 mins until the sauce has thickened.

Step 4

Meanwhile, bring a large pan of salted water to the boil and cook the parsnips and potatoes for 15 mins or until tender. Drain and mash until smooth then stir in the butter and milk until the butter has melted.

Step 5

Heat the oven to 200C/180C fan/gas 6. Tip the lentil and mushroom mix into a large ovenproof dish then spoon over the parsnip mash and scatter over the cheese. Will keep frozen. Either defrost fully then bake, or bake for an extra 20-30 mins from frozen. Bake for 20-30 mins until golden and the sauce is bubbling. Sprinkle with thyme, if you like.
  • Ingredients
  • Based on 6 servings
  • 1 Carrot, finely chopped 1 x Sainsbury’s Carrots Loose
  • 1 Celery Stick, finely chopped 1 x Sainsbury's Celery
  • 380g Green Lentils, drained 2 x Sainsbury's Green Lentils 250g
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 180ml Red Wine, approx 1 x Yellow Tail Shiraz Red Wine 18.7cl
  • 2 tsp Worcestershire Sauce, or vegetarian alternative 1 x Sainsbury's Worcester Sauce 150ml
  • 1 tsp Thyme Leaves, to serve 1 x Sainsbury's Bunched Thyme 20g
  • 500g Parsnips, peeled and chopped 1 x Sainsbury's British Parsnips 500g
  • 200ml Vegetable Stock, or mushroom stock 1 x Knorr Stock Pot Vegetable 4x28g
  • 500g Chestnut Mushrooms, sliced 1 x Sainsbury's Chestnut Super Mushrooms 300g
  • 50g Cheddar, grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g
  • 750g Potatoes, such as Maris Piper or King Edwards, peeled and roughly chopped 1 x Sainsbury's Maris Piper Potatoes 2kg
  • 400g Chopped Tomatoes, canned 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
  • 2tsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 50ml Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 1tbsp Olive Oil, or vegetable oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 1tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 100g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 1tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
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