Shepherds pie
Shepherds pie
2015-07-28 16:28:32
Yields 8
Little mini morsels of filling goodness. Excellent for warming you up in winter !
Ingredients
- 2 onions
- 4 garlic cloves chopped finely
- 2 tsp dried thyme
- 2 tsp paprika
- 1 tsp chilli (fresh diced or jar) if you like the heat
- 2 sticks celery diced
- 2 carrots diced
- 1/2 cup fresh parsley chopped finely
- 1 cauliflower
- 6 cups stock (vege or chicken or beef)
- 4 cups of other vegetables diced
- 1 tin chopped tomatoes, no added sugar or salt
- 1/4 cup tomato paste
- 3 tbs low cal worchestershire sauce
- 4 tbs good choice tomato sauce
- 4 tbs good choice bbq sauce
Instructions
- In a saucepan fry up 1 onion, 2 garlic cloves. Once cooked add cauli cut up into florets including the stalk (remove the outer layer of the stalk then dice). Add 2 cups stock. Simmer for about 30-45 mins until mushy. Strain well - Keep leftover stock for a soup base. Blitz using stick blender or similar until a creamy mash consistency. Season to taste.
- At the same time, in another saucepan fry up 1 onion, 2 garlic cloves, thyme and paprika. Get it nice & golden. Add carrot, celery, parsley. Cook until fragrant. Add all other ingredients (veges, stock, sauces, tin tomatoes, paste) and cook for about 30-45 mins. Season to taste.
- Heat oven to 180°. Grill function works well if you have it. In small ramekins fill with tomato mixture and top with cauli mash. Cook for 15-20 mins until bubbling & going brown on top.
Notes
- Serve with good choice tomato or bbq sauce 🙂 nice & filling for cold winter days.
- Could also do one big one. I do small and make meat sauce for the rest of the family & double the cauli mash recipe. Add cheese on top at the end for them.
- Keeps well in fridge wrapped in cling wrap for up 4 days. Reheat in microwave 2½ mins (for 1000 watt microwave.)
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