Shepherds Pie with Boursin Mash Topping Recipe | Boursin Cheese
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Recipe

Shepherds Pie with Boursin Mash Topping

with Boursin Plant-Based Garlic & Herbs

Packed with hearty lentils and mushrooms, this cosy Shepherd’s Pie is the ultimate winter comfort food. Topped with a creamy, @boursinuk 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!

View the Ingredients List

  • Level medium

  • Prep time 30 MIN

  • Cook time 60 MIN

  • Total time 90 MIN

Directions

Your Turn To Create

For 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.
For The 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 2/3 of the plant-based boursin 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.
For 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.
To Assemble And Bake The 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.
  • Allow the pie to cool slightly and serve with steamed greens.
  • Serves 4

  • For The Topping:

  • 500g floury potatoes

  • 150g Boursin Plant-Based Garlic & Herbs

  • 100ml plant-based milk

  • Salt and pepper to taste

  • For The Filling:

  • 1 tbsp olive oil

  • 1 onion

  • 2 carrots

  • 1 celery stick

  • 10 sun-dried tomatoes

  • 350g mushrooms (chopped into small chunks)

  • 4 cloves of garlic

  • 1/2 bunch of fresh thyme leaves

  • 2 tbsp tomato purée

  • 150g garden peas

  • 4 tbsp red wine

  • 1 x 400g tin chopped tomatoes

  • 200ml vegetable stock

  • 1 x 400g tin cooked lentils

  • 25g BOSH! Nooch!

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