- 1.2kg Maris piper potatoes
- 100g Peas
- 50g Stork
- 100g Spring onion
- 150g Kale (Future 50 Foods)
- 50ml Semi skimmed, milk
- 50ml Vegetable oil
- 150g Onions
- 350g Carrots
- 100g Celery
- 20g Knorr Professional Garlic Puree
- 5g Rosemary
- 5g Smoked paprika
- 800g Chopped tomatoes
- 300ml Water
- 25g Knorr Professional Vegetable Jelly Bouillon
- 400g Puy lentils (Future 50 Foods)
- 175g Grated cheddar
For the Colcannon Mash:
Peel and dice the potatoes then add to a saucepan and cover with cold water.
Place on to a medium heat and bring gently to the boil and cook for 20 minutes then add the frozen peas and cook for a few more minutes until the peas are tender.
Once the potatoes are soft, drain well then return to the pan to dry out for a couple of minutes.
Trim and slice the spring onion and chop the kale then sauté in the stork until softened then pour in the milk and heat through.
Mash the potatoes and peas roughly then add the warm milk mixture to the potatoes and continue to mash until combined but still chunky. Cover until needed.
For the Shepherd’s pie mix:
Peel and dice the carrots, onions and dice the celery.
Heat the oil in a saucepan and sauté the carrots, onions and celery for 5 minutes then add the Knorr Professional Garlic Puree and cook until softened without any colour.
Add the rosemary, paprika, water and Knorr Professional Vegetable Jelly Bouillon and bring to the boil then reduce the heat and simmer for 10 minutes then stir the lentils into the tomatoes and simmer for a further 5 minutes.
Preheat the oven to 180°c.
Spoon the mixture into a pie dish and top with the mash then scatter over the cheese.
Place into the oven then bake for 25-30 minutes, until the potato is golden-brown.
For more meat free recipe inspiration visit https://www.knorr.com/uk/cheatonmeat.html