Whenever we have leftover red wine in the house, that we can’t face to drink, we always turn to this shepherds pie recipe that we stumbled upon on the Channel 4 website. Since I stopped eating red meat, I have swapped the beef mince for quorn mince, and added Marmite and Lea and Perrin’s to give it more depth of flavour. Served greens this rich meaty meal is perfect for a cold winters night, and the recipe allows for lots of leftovers that can be reheated for lunch the next day.
The original recipe (with meat) can be found here. It always works out best when I follow it pretty much to the letter, but the most important thing is to taste as you go along to ensure it is to your liking. I roughly chop the onions rather then grate to provide more texture, and use cheddar rather then Parmesan for the topping.
Culinary Know How: FRESHER
Budget: UNDER £7
Kitchen Requirements: PYREX DISH, LARGE HEAVY BASED PAN.
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