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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.

Once cooked add the minced lamb.

Place the minced lamb on top of the vegetables and chop at the mince using a spatula.

Stir well and simmer. Do not be tempted to add more water.

After a few minutes cooking the lamb and stirring, add the green peas.

Simmer with a lid for another 10-2- minutes, stirring occasionally.

Add a few drops of browning for the lovely dark brown color.

Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.

Enjoy.

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Vegetarian Shepherds Pie Recipe (fat free)

3:48 PM | Labels: fat free pie recipe, vegan shepherds pie recipe, vegetarian shepherds pie recipe

This recipe is made very often in my home as it is so very tasty!!

My Vegetarian/Vegan Shepherd's Pie recipe is so delicious that we have not used minced meat in a very long time to cook a shepherd's pie. The meat alternative in this recipe is mung beans, if you have never used mung beans you will wonder how they could replace meat, but trust me when I say that these are one of the meatiest tasting beans there is!

This shepherds pie recipe tastes so good that you will forget that you ever cooked it without meat as you will be far too busy savouring the delicious flavours coming off your spoon! This recipe is also fat free.

It is always best to use a pressure cooker for this recipe as the consistency is a lot better, but if you don't use one then just make sure you cook all your pie filling till it is soft textured.

Also if you do not use butter in your mashed potatoes like in this recipe then use Vivaldi Potatoes as they are so creamy in taste that it would not be necessary to add any butter.

I promise you that once you taste my vegetarian/vegan recipe you will never look at a meat made pie the same ever again.

Ingredients

1 Cup Mung Beans
1 Pint Water (or just over 2 cups)
2 Carrots (diced small)
1 Small Leek (diced small)
1 Small Onion (diced small)
1 Small Celery Stick (diced small)
1 Parsnip (diced small)
Salt and Pepper
8-10 Small Vivaldi Potatoes

Getting Started.....

Take your cup of mung beans and place them in a dish. Carefully pour just over 1 pint or 2-2+1/2 cups of hot water or until the beans are fully covered with double the amount of water. Leave them to soak for a few hours I soaked mine for 8 hours they will cook after being soaked for 1-2 hours in a pressure cooker. If you are not using a pressure cooker you need to soak your beans over night.

When your beans are ready they will have plumped up a little. Rinse them under cold water and place them into your pressure cooker. Now add all your vegetables on top of your mung beans but do NOT mix or stir them. Put your potatoes on to boil in some salted water at least 10 minutes before you cook your Shepard's pie filling.

Pour in enough water until you see it start to come up through the vegetables. This is enough water to cook them in. Place on your cooker lid correctly and bring to the boil, once boiling turn down the heat to the lowest setting and cook for 20 minutes.