Mini Shepard’s Pie

Name: Mini Shepard’s Pie
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: British
Ingredients: 225g Quorn mince; 1 small onion, chopped; 200g can tomatoes; 1 tsp tomato purée; 1 clove garlic crushed; 1 tsp dried mixed herbs; 220g can baked beans; 225g potatoes, roughly chopped; 175-225g parsnips, roughly chopped; 4 tbsp butter; Salt and freshly ground pepper

Serves: 2

Ready in: 60 mins +

I love this and make it often as it freezes very well and I make twice the amount good for the days I cant be bothered to cook (that's all too often these days.) and its a great winter warmer too

Ingredients
Method

Ingredients:

225g Quorn mince

1 small onion, chopped

200g can tomatoes

1 tsp tomato purée

1 clove garlic crushed

1 tsp dried mixed herbs

220g can baked beans

225g potatoes, roughly chopped

175-225g parsnips, roughly chopped

4 tbsp butter

Salt and freshly ground pepper

method:

Pre heat the oven to 190?C/375?F/gas mark 5.
Dry fry the mince and onion until brown. Add in the canned tomatoes, tomato purée, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes.
Meanwhile cook the potatoes and parsnips together in boiling salted water for 20 -30 minutes until soft and then drain. Mash them until smooth, stir in the butter, check for seasoning then spread the mixture on top of the pies. Sprinkle with sesame seeds then bake for 15 – 20 minutes until golden brown and heated through. you may need extra gravy and crusty bread

Print Recipe