For the filling
|sunflower oil sunflower oil|
|150 g g|| chestnut mushrooms
|100 g g||Brussels sprouts Brussels sprout|
|1 tsp tsp||beef stock beef stock|
|1 tsp tsp||Marmite Marmite|
|1 tsp tsp||tomato purée tomato purée|
|150 ml ml||water water|
For the topping
|2 tsp tsp||margarine margarine|
|pinches pinch||salt salt|
Shepherd’s Pie with sneaky sprouts and mushrooms
This hearty British classic is always a favourite with the lidl’uns. And by adding a few sneaky sprouts and mighty mushrooms to the recipe, you can make sure their 5-a-day is safely tucked away.
- Preheat the oven to 200oC/180oC/gas mark 6, and bake the potatoes for around 45 minutes, or you can microwave them for about 10 minutes. For a handy time saver, you can always use leftover baked potatoes from last nights' dinner.
- Meanwhile, heat a little oil in a pan and add the onions. Cook on a low to medium heat until golden. Put the mushrooms on a clean tea towel and squeeze them until lots of water comes out, then add them to the pan with the onions.
- In a separate saucepan, boil the brussels sprouts until only-just-cooked, then remove and put them in cold water to quickly cool. Finely chop the sprouts, then add them to the onions and mushrooms along with the stock powder, marmite, tomato purée and water. Mix well, then spoon the mixture into two mini loaf tins.
- Take the baked potatoes out of the oven and scoop out the insides, mixing with the margarine and salt.
- Spoon the potato topping into the tins and smooth over with a fork, covering the mixture. Pro tip: Use the fork prongs to score a pattern in your potato topping.
- Bake for around 20 minutes until the top is browned and delicious.