Shepherds pie filling recipe

Cooking a shepherds pie filling does not always mean you have to make a shepherds pie recipe.

A shepherds pie filling can be served with mashed potatoes on a plate for the whole family to enjoy. It not only tastes fabulous but takes less time to prepare.

This delicious shepherds pie filling recipe is very simple to cook and very nutritious to eat.

Chef uses a combination of vegetables - leeks, onions, carrots, mushrooms and peas all diced small to fit perfectly into the filling.

Leeks, carrots, garlic and onions give a fantastic flavor to the lamb filling.

Chef adds a lamb stock cube, if you can only find liquid stock then use part water part stock for this recipe.

This shepherds pie filling recipe is a great way to get the whole family eating a good hearty and nutritious meal.

Simply follow the recipe below and get cooking.

Ingredients for shepherds pie

500g Lean minced lamb
2 medium Leeks (washed/diced very small)
1 small Onion (diced very small)
5-6 small Carrots (diced very small)
4 large Garlic cloves (minced)
2 Cups/500ml Water
3-5 White mushrooms (diced very small)
1 Lamb stock cube
1 Tbsp Tomato puree
1 tsp Dried thyme
1 tsp Dried parsley
1/2 - 3/4 Cup Frozen Petite pois peas
1 tsp Paprika
Few drops Browning

How to make a shepherds pie filling

Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.

Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.

Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.

Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.