Can somebody help me with this shephards pie recipe please?

[soon2befamilyof4]

Sorry, it is me again .

Right, I want to make the cottage pie from the slimming world mag but thought I would make it shepherds pie instead as I had lamb mince that needed using up. That will be ok won't it?

One of the ingredients is low fat natural yogurt. I don't have this (Nearly bought it yesterday but bought something else instead, not knowing that I needed it for this!!). I do have low fat framage frais in the fridge, that I used for my meatballs, which were lovely. Would this do or should I leave it out all together? It definatly made out meatballs really nice but wanted to check first incase it is completly wrong!

Bovril concentrate - that is just normal boril right?

I don't want to add cerery or parsey to it - it will be fine without it won't it?

that recipe sounds disgusting. what is yoghurt doing in cottage pie?

i wouldn't put bovril (beef) with lamb.

oh

So what would you do? I NEED to use the mince now as I defrosted it yesterday.

So what would you do? I NEED to use the mince now as I defrosted it yesterday.

There's a few shepherds' pie recipes in recipes on here. Why not use one of those?

Was the yoghurt for the mash?

what's the recipe you have?
i normally fry an onion, add the mince cook til brown, then add some veg (small carrot, tin of toms, mushrooms), then some tom puree then cook for at least 20 mins.
Boil potatoes and thenmash and assemble pie, if eating straight away, grill until brown.

here they are

popmum - so you don't add any stort of stock or sauce? Just the tin of toms?

Oh yes - the yogurt was for the mash, which actually sounds quite nice?

I will have a look at the receipes, but I need something slimming world friendly and low salt (ie no stock cubes or gravy granuals preferably).

One of those recipes uses beef stock with lamb - isn't that the same as if I used bovril?

The reciepe I have is:

potatoes, red onion, carrots, celery (which I am not using), garlic, parsley, 1 egg, yogurt for mash, peas, beef mince, can tomatoes, 1 tbsp bovril concentrate, dried oregano.

Is that really that awful? I thought it sounded quite nice buT I am scared to make it now!

Somebody come back! I need to get started on it! Fishie has made me panic!

Your recipe sounds fine - go for it!

If you're worried about the fromage frais you should be able to add it to taste, a little bit at a time. Don't worry about beef stock with lamb mince, you're probably not 'supposed' to but I think you'd have to have a very refined tasting tounge to notice

You should chop the celery really really finely and use it in the base mix. Celery is used to add a depth of flavour and when chopped finely doesn't taste like you are eating celery. Some people use celery salt instead of the actual veg but I wouldn't miss it out as it really adds to the general flavour.

I don't have any celery

sorry soon2be, didn't mean to panic you. you must be getting rather hungry

the recipe looks better written out like that. i suppose it must be slimming because there isn't much meat and a lot of veg, which is often nicer anyway. otherwise you could do lamb meatballs again and have them with a tomato / veg sauce with the pie ingredients. it might be quicker if you are starving.

Its in the oven now.

The framage frais was lovely in the mash and I used up the rest of my tub which is good as it might not have got eaten. Would never have thought to do that but it is good as yogurt and framage frais is free on slimming world, where as butter and milk is not.

There is plenty of meat - on slimming world you can eat as much (lean) meat as you like. In fact, everything in this reciepe you can so it is completly free. I have spilt it into 2 dishes - one to hopefully freeze. It is ok that I have put the one to freeze in the oven isn't it?

Should be ready in 15 mins!

Does anybody know this: I beat an egg in a bowl to use on top of the potato but didn't use it all. Can I keep it in the fridge till tomorrow and do scrambled egg for DD for lunch? She never eats a whole egg anyway? (She is 1).

yes should be fine with clingfilm, otherwise it will dry out.

soon2be i really didn't mean to post rudely about your food and run away. sorry.

Thats ok . I will let you know how I get on. You might end up being right!

sorry i didn't mean to post and run either - i do add water i guess and an oxo or something - whatever I have in! (i use the same mix for spag bog/lasagne too)

I used the bovril etc and it was really yummy. Made 2 and one is in the freezer for another day. Even DH approved.