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!)

THE SHEPHERD-LESS BIT:

• 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: 

MEDITERRANEAN VEG:

• 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!!