Shepherd’s Pie

Shepherd’s Pie

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Shepherd’s Pie (VG, V, DF, GF, NF) 

Ingredients 

  •     100g mince or 75g of Quorn mince
  •     1/2 red onion, diced
  •     1 clove garlic smashed
  •     1 vegetable stock cube (made as per packet instructions)
  •     2 pinches of basil (adjust to taste)
  •     2 handfuls of fresh spinach
  •     1 carrot, diced
  •     50g button mushrooms, halved
  •     1 sweet potato, peeled and diced into squares
  •     Virgin olive oil 

Method

  1. Preheat oven to 180°C/Gas Mark 4.
  2. In a large saucepan, cover the sweet potato with hot boiled water, cover the pan and then bring to boil. Cook for 15-20 minutes until soft.
  3. Meanwhile, in a medium sized saucepan over a medium heat, add some oil.
  4. Add the onion, mushrooms and garlic and sauté until the onions begin to soften.
  5. Add the mince to the saucepan until browned and add the vegetable stock, basil and carrots.
  6. Once the potato is cooked, drain and leave in the pan to mash, adding a little water if you need to thin it out (or you can add a small portion of butter or milk if you have any).
  7. Transfer the mince mix into a pie dish and top with spinach followed by the sweet potato mash.
  8. Heat in the oven for 20 minutes.
  9. Serve and enjoy!

Nutrition Facts

Shepherd’s Pie (VG, V, DF, GF, NF) 

Ingredients 

  •     100g mince or 75g of Quorn mince
  •     1/2 red onion, diced
  •     1 clove garlic smashed
  •     1 vegetable stock cube (made as per packet instructions)
  •     2 pinches of basil (adjust to taste)
  •     2 handfuls of fresh spinach
  •     1 carrot, diced
  •     50g button mushrooms, halved
  •     1 sweet potato, peeled and diced into squares
  •     Virgin olive oil 

Method

  1. Preheat oven to 180°C/Gas Mark 4.
  2. In a large saucepan, cover the sweet potato with hot boiled water, cover the pan and then bring to boil. Cook for 15-20 minutes until soft.
  3. Meanwhile, in a medium sized saucepan over a medium heat, add some oil.
  4. Add the onion, mushrooms and garlic and sauté until the onions begin to soften.
  5. Add the mince to the saucepan until browned and add the vegetable stock, basil and carrots.
  6. Once the potato is cooked, drain and leave in the pan to mash, adding a little water if you need to thin it out (or you can add a small portion of butter or milk if you have any).
  7. Transfer the mince mix into a pie dish and top with spinach followed by the sweet potato mash.
  8. Heat in the oven for 20 minutes.
  9. Serve and enjoy!

Nutrition Facts

Reviews

Description

Shepherd’s Pie (VG, V, DF, GF, NF) 

Ingredients 

  •     100g mince or 75g of Quorn mince
  •     1/2 red onion, diced
  •     1 clove garlic smashed
  •     1 vegetable stock cube (made as per packet instructions)
  •     2 pinches of basil (adjust to taste)
  •     2 handfuls of fresh spinach
  •     1 carrot, diced
  •     50g button mushrooms, halved
  •     1 sweet potato, peeled and diced into squares
  •     Virgin olive oil 

Method

  1. Preheat oven to 180°C/Gas Mark 4.
  2. In a large saucepan, cover the sweet potato with hot boiled water, cover the pan and then bring to boil. Cook for 15-20 minutes until soft.
  3. Meanwhile, in a medium sized saucepan over a medium heat, add some oil.
  4. Add the onion, mushrooms and garlic and sauté until the onions begin to soften.
  5. Add the mince to the saucepan until browned and add the vegetable stock, basil and carrots.
  6. Once the potato is cooked, drain and leave in the pan to mash, adding a little water if you need to thin it out (or you can add a small portion of butter or milk if you have any).
  7. Transfer the mince mix into a pie dish and top with spinach followed by the sweet potato mash.
  8. Heat in the oven for 20 minutes.
  9. Serve and enjoy!

Nutrition Facts

Shepherd’s Pie (VG, V, DF, GF, NF) 

Ingredients 

  •     100g mince or 75g of Quorn mince
  •     1/2 red onion, diced
  •     1 clove garlic smashed
  •     1 vegetable stock cube (made as per packet instructions)
  •     2 pinches of basil (adjust to taste)
  •     2 handfuls of fresh spinach
  •     1 carrot, diced
  •     50g button mushrooms, halved
  •     1 sweet potato, peeled and diced into squares
  •     Virgin olive oil 

Method

  1. Preheat oven to 180°C/Gas Mark 4.
  2. In a large saucepan, cover the sweet potato with hot boiled water, cover the pan and then bring to boil. Cook for 15-20 minutes until soft.
  3. Meanwhile, in a medium sized saucepan over a medium heat, add some oil.
  4. Add the onion, mushrooms and garlic and sauté until the onions begin to soften.
  5. Add the mince to the saucepan until browned and add the vegetable stock, basil and carrots.
  6. Once the potato is cooked, drain and leave in the pan to mash, adding a little water if you need to thin it out (or you can add a small portion of butter or milk if you have any).
  7. Transfer the mince mix into a pie dish and top with spinach followed by the sweet potato mash.
  8. Heat in the oven for 20 minutes.
  9. Serve and enjoy!

Nutrition Facts

Reviews

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