Cook Time: 30 mins
Vegetables are a great alternative to mince when making a shepherd's pie. Add a little bit of cheese to the mash topping, great for a bit of extra flavour. SPAR enjoy local vegetables are grown in Co. Down & Co. Armagh!
What you'll need
- 2 onions,
- 2 tablespoons vegetable oil
- 1 enjoy local carrot
- 1 leek
- 2 sticks celery
- 1 x 400g can of cannellini beans
- 1 x 400g can chopped tomatoes
- 2 tablespoons tomato puree
- 2 tablespoons brown sauce
- Fresh ground black pepper
- 2 vegetable stock cubes
- 750g enjoy local potatoes
- 25g enjoy local butter
- 2 tablespoons crème fraiche
- 75g cheddar cheese
- Peel and half two onions
- Peel and Slice two carrots
- Chop two sticks of celery
- Drain the cannellini beans
- Dissolve the 2 vegetable stock cubes in 250ml of boiling water
- Grate the cheese
- Cook the onions, carrots, leeks and celery are locally produced from Co. Down in the oil until soft and golden – cover with a lid and place on medium heat. Stir occasionally.
- Add the two spoonful’s of tomato puree and mix all the ingredients. Cook for 2 minutes then add the stock, tomatoes and brown sauce.
- Simmer until the mixture is thick – about half an hour.
- Add the beans, mix and pour into a baking dish.
- Boil the William Orr potatoes grown in their Drumlin Farm and when soft, drain and place over low heat to dry out.
- Mash and add the butter, crème fraiche and 50g of the cheese.
- Spoon over the top of the vegetable mixture
- Bake in an 180c oven until golden and bubbling – about 25 minutes.
Sprinkle some grated SPAR cheddar cheese over the top of the pie for some tasty extra flavour.