Friday, 31 January 2014

Shepherd-less Pie

Since I am bored after adding content (or BS) to our website and managing to infiltrate/destroy the whole navigation section, I feel I should quickly redeem myself by cooking one of Alex's favourites.  No meat, sorry husband, but it won't disappoint too much and is low in fat! Shepherd-Less Pie with med veg should do the trick!

I'm not a total fan of quorn, but the mince is certainly un-rivalled and most the most versatile and palatable of the lot.  This serves 4 and freezes well.

Shepherd-less Pie (not the greatest of presentation!)


  • Quorn mince - allow 2-3oz per person
  • 1 medium Onion thinly chopped
  • A squirt of tomato puree
  • 1 vegetable stock cube
  • A squirt of Marmite (Don't freak out, I hate it with a passion but its the key ingredient for a tasty treat)
  • Some fresh spinach
  • garlic cloves (minced)
Quite simply add all the ingredients (except the spinach) into a wok with some pre-heated olive oil.  Cook until browned then place the mix in your casserole dish.  On top of this sprinkle the fresh spinach to create a layer between this and the topping.

MASH TOPPING (Do this whilst the above cooks to save time):

  • Good quality potatoes (approx 3 per person)
  • Dried Parsley
  • Pure Spread
  • Extra-light soft cheese
  • Ground Black Pepper

Everyone can make mash.  Boil your potatoes until soft - add a sweet potato to the mix if you are feeling adventurous.  Use a masher (it's not Come Dine With Me so no ricer required), add a tablespoon of Pure spread and soft cheese and a generous sprinkling of parsley and black pepper.  That's all folks!

Add to the top of the "shepherd-less bit" then sprinkle with grated parmesan being sure that it is evenly covering the dish.  It should look something like this: 


  • 1 courgette (sliced)
  • 1 red onion (Roughly chopped into segments)
  • 1 red pepper (roughly chopped)
  • 1 yellow pepper (roughly chopped)
  • Chunks of Beetroot
  • Carrots (thinly sliced)
  • Olive Oil
  • Balsamic Vinegar
  • Olives if you fancy
  • A good pinch of Herbs de province
  • Black Pepper
  • A good pinch of sea salt

Mix the veg together and place on a roasting tin for 40 minutes turning occasionally.  Cook the pie for 25 mins or until a crisp top forms.

Speedy, tasty and great for all the family! Meat? Who needs it!!

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