FAMILY SHEPHERD'S PIE TIME H4F STYLE!!!!!!!!!

H4F SHEPHERD’S PIE – SERVES UP TO 8 PEOPLE

Ingredients: 

3 tablespoons extra-virgin oil    
1 kilogram sweet potatoes, peeled
2 onions, thinly sliced                
1-2 garlic cloves, minced          
225 quorn mince,                         
2 tablespoons grated Parmesan cheese
225 grams lean pork/meat, cubed    
2 tablespoons grated low fat cheese
1 teaspoon tomato puree        
salt and pepper for taste
fresh thyme sprigs to serve
300 millilitres chicken stock


1.       Firstly heat the oil and sauté the onions until they become a golden colour.  

      Add the garlic and the Quorn to the onions for an additional 5 minutes.  

      Add the tomato puree and continue cooking for a further 5 minutes.

2.       Add the broth and cook for about 10 minutes, stirring occasionally, until the mixture thickens.

3.       Place the potatoes in a saucepan with water and bring to the boil.  Cook for 20+ minutes until tender.

      Drain and peel.  Slice a few potatoes and set aside.  Mash the rest of the potatoes with a potato masher (optional mix in milk and the butter).

4.       Pour the meat stew into a ceramic or glass ovenproof dish.  Cover with a layer of mashed potatoes

      Arrange a layer of potato slices around the edge, overlapping them slightly.

5.       Grate the Parmesan/cheeses over the top.  Place the pie under a preheated grill and grill until the top is golden.  Garnish with fresh thyme to serve.






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