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.

]

Spiced Lamb and Vegetable Pasta Recipe

I enjoyed eating this wonderful dish so much that I had to go back for a second serving.

The spiced seasoning paste I use for this tasty pasta recipe is absolutely delicious and aromatic.

If you love vegetables and lamb then this dish is for you, it is perfectly spiced and the combination of pasta being stirred through the dish is fantastic.

I used Buckwheat pasta spirals but you can use any pasta of your choice. This recipe is gluten free if using buckwheat pasta and also dairy free as there is no need to add cheese to this perfect pasta dish.

Considering this dish uses little oil, lean lamb, buckwheat pasta, herbs, spices and a combination of zucchini, peppers, mushrooms, Brussels sprouts and fresh spinach leaves....then this is one scrumptious very healthy recipe to cook.

Ingredients for Spiced Lamb and Vegetable Pasta
1 Zucchini (diced)
2-3 Handfuls Brussels Sprouts (sliced)
1 Red Pepper/Capsicum (diced)
1 Green Pepper/Capsicum (diced)
1-2 Large flat Mushroom (diced)
1/4 Cup Water
Rapeseed oil
1 Pack Lean Minced Lamb
2-3 Handfuls Fresh Spinach Leaves
2-3 Handfuls Buckwheat Pasta Spirals
1/4 Cup Water

For the Seasoning
1 Tbsp Tomato Puree/Paste
1 Tbsp Garlic Paste
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric
1/2 - 1 tsp Cayenne Pepper
2 tsp Dried Chives
1 tsp Dried Thyme
1 Tbsp Rapeseed oil
Pinch Salt

Picture of Jeenas Spice Paste.


Picture of fresh vegetables.

Picture of cooked buckwheat pasta spirals.



How to make Jeenas Kitchen Spiced Lamb and Vegetable Pasta Recipe

In a small bowl mix all of the spice paste ingredients together well.

Heat a large frying pan drizzle some oil and add zucchinis on a medium heat.

Once the zucchini starts to soften add the lamb mince.

Chop at the mince using a spatula cook for a few minutes.

Add the spice paste, stir well.

Add 1/4 cup of water then red and green peppers, stir well and simmer with a lid on for 10 minutes.

Whilst the the lamb is simmering bring a small pan of lightly salted water to the boil and cook the buckwheat pasta until it has softened and almost cooked but not cooked fully, drain.

If you use wheat pasta you may need to cook the pasta for slightly longer as buckwheat pasta is quick to cook.

Add 1/4 cup water and the Brussels sprouts, stir well and simmer with a lid for 5 minutes.

When the Brussels have softened add the buckwheat pasta and gently stir well.

Simmer with a lid on for another 10 minutes.

Once the pasta is fully cooked stir well and sprinkle the spinach leaves on top of the pan, place the lid on a let the spinach cook for a minute or two.

Once the spinach has wilted your delicious lamb and vegetable pasta recipe is ready to serve.

You can serve this dish with the spinach left on the top or with the spinach stirred through the pasta.

Would you like to spoon some of this tasty lamb pasta onto your plate?

Enjoy Jeenas Kitchen tasty Spicy Lamb and Vegetable Pasta Recipe.

For more of Jeenas pasta recipes see Pasta Recipes Index Page