Shepherd’s pie for meat eaters and vegetarians
This dish is probably one of the most adaptable dishes we know. It is also cheap, very popular with everyone and much can be prepared in advance and frozen – ideal for a fortnight’s holiday for hungry families.
Ingredients: (4 medium portions)
500 g Minced meat (beef, lamb or 50% beef and pork – quorn for vegetarian dish – you don’t have to tell the family you have used quorn and you/they will be surprised how much you/they like it!)
2 Carrots (optional)
100 g Peas (frozen)
Salt and pepper
Salvia (1 tsp)
8 – 10 medium potatoes (for mashing)
Milk – for the mashed potatoes, approx 10cl
30 g butter/margarine
Salt and pepper
1 dl grated medium cheese (optional)
Peel and chop the onions and carrots and fry gently until soft.
Add the meat or quorn and salvia and fry gently until brown. Cook under a lid – it is important to keep the moisture. Season with salt and pepper and add a little water or suitable stock to keep it slightly runny. If you are not going to make the pie immediately this mix can be frozen.
Peel and cut the potatoes into suitable pieces (quarters) and boil in salted water. Prod with fork to see when they are ready – do not over-cook. Drain the water and return to stove on a very low heat. Add a knob of butter and salt and white pepper and mash. Add sufficient to milk to make a stiff mix. Remove from the heat.
Thoroughly grease the food holder.
Place the meat/quorn into the Omnia food holder and spread evenly.
Sprinkle the frozen peas on top or mix in with the meat.
Place the mashed potato on top of the meat making sure it doesn’t push the meat up the sides of the holder. This is best done by
lacing dollops of potato carefully onto the meat and then spreading with a fork.
Use the fork to create a fluffy surface and sprinkle the top with the cheese.
Place the food holder with the ingredients onto the hob and cook very gently for 30 minutes.
If you have frozen the meat allow to defrost at room temperature. When heating the pie with cold meat or potatoes allow 35 minutes (you can lift the Omnia lid and prod with a fork to see when the ingredients are hot).