Thai Shepherd’s Pie

by Nina on in Mains

Inspired by a recipe I saw on instagram, this is a really interesting twist on a classic family dish.

 

Print

Thai Shepherd's Pie

A tasty twist on a classic family dish.  Approximately 2 syns per serving.

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 4 sweet potatoes
  • 4 carrots
  • 500 g quorn chicken pieces
  • 350 g muchrooms
  • 200 g spinach
  • 1 red chilli
  • 1 tbsp garlic puree
  • 2 tbsp ginger puree
  • 2 tbsp lemongrass puree
  • 1 veg stock cube
  • 300 ml alpro coconut almond drink
  • 60 g reduced fat grated cheddar optional

Instructions

  1. Peel and roughly chop the sweet potato and carrot and boil in salted water for approximately 20 minutes or until soft enough to mash

  2. Meanwhile, finely dice the chilli, making sure to remove all seeds and white pith.

  3. Add the garlic, ginger, lemongrass, stock cube and chilli to a large non-stick pan and heat gently.

  4. Add the spinach and stir over a low heat until it is all wilted.  Add a splash of water if needed.

  5. Quarter the mushrooms and add these and the chicken pieces to the pan.  Stir to ensure everything is coated in the spice mix.

  6. Add about 250ml of the coconut almond drink to the chicken and mushroom mix and simmer for a few minutes to allow it to thicken up.

  7. Drain the sweet potato and carrot mix and mash thoroughly with the remaining coconut almond drink.

  8. In a large ovenproof dish, pour the chicken and mushroom mix into the bottom and top with the sweet potato mix.  Top with a handful of grated cheese.

  9. Bake in the oven for 20 minutes and serve.

Recipe Notes

Omit the cheese to make this dish less than one syn per serving.