Shepherds Pie Filling

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

Method  of shepherds pie filling

1. Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.
   
   
2. Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.
   
   
3. Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.
4. Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.
   
   
   
   
   
   
   
   
5. Once cooked add the minced lamb.
   
   
6. Place the minced lamb on top of the vegetables and chop at the mince using a spatula.
   
   
   
   
   
7. Stir well and simmer. Do not be tempted to add more water. 
8. After a few minutes cooking the lamb and stirring, add the green peas.
   
   
9. Simmer with a lid for another 10-2- minutes, stirring occasionally.
10. Add a few drops of browning for the lovely dark brown color.
    
    
11. Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.
12. Enjoy.