Shepherd's Lost-his-sheep Pie
Over a year ago
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Ingredients
- 1kg potatoes, cut into chunks
- 500g bag frozen Quorn mince
- 1 large carrot, finely chopped
- 1 large onion, finely chopped
- 1 medium parsnip or turnip, finely chopped
- 1 medium courgette, finely chopped
- 2 tablespoons milk
- 5 heaped teaspoons Bisto Vegetable Gravy Granules
- 15g butter
- A pinch Salt and freshly ground black pepper
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A vegetarian version of the classic Shepherd's Pie, made with quorn and Bisto.
Method
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1
1. Put the potatoes into a large saucepan. Cover with boiling water and add a pinch of salt. Cover and simmer for 15-20 minutes, until tender.
2.Meanwhile, put the frozen mince into a large saucepan and add the carrot, onion, parsnip or turnip and courgette. Measure in 450ml (3/4 pint) boiling water, then simmer for 15 minutes without a lid.
3.Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Drain the potatoes, then mash them with the milk and season with black pepper.
4.Sprinkle the Bisto Vegetable Gravy Granules into the mince mixture, stirring until thickened. Transfer to a baking dish and top with the mashed potato. Add the butter in a few tiny knobs (if using), then bake for 20-25 minutes until golden brown.
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