Slow Cooker Shepherdless Pie And Lemon Sponge

Jan 20, 2012 by Aly Hodge

This week’s Fish Free Friday recipes are slow cooker shepherdless pie and lemon sponge.I’ve joined the In Season Challenge which started this month by Carol of Make it, Bake it.The challenge is to come up with a recipe with a given produce, this month it’s Savoy cabbage.Fortunately my kids love cabbage but having it as a side dish doesn’t give it much justice to it.So this recipe incoporates it into a traditional British dish with a vegetarian twist.Now traditional British Shepherd’s pie uses lamb mince, onions, carrots, peas, flour, stock and tomato pureé and bay leaf as it’s base (cottage pie uses beef mince). I used Quorn mince and I do like to stick to the proper ingredients but as this is a veggie version so it has more than the usual vegetables (and we didn’t have peas).I’ve also gone against what have I said in the past about the adding of baked beans.Yes, some put baked beans in *shudders*.Not sure when or why this started happening but I’ve come across a few recipes with this addition.Now I wouldn’t put them in because one, they don’t belong, I HATE them and Kipis allergic.But, but I have put kidney beans in mine a more refined addition I think.

Cabbage topped sheperdless pie

2 tbsps olive oil

1 large onion, finely chopped

1 small leek, washed and finely chopped

1/2 red pepper, finely chopped

2 large carrots, chopped

2 celery sticks, chopped

1/2 bag of Quorn mince

2 tbsp plain flour

50ml hot vegetable stock

1 bay leaf

2 tsps thyme

1 tbsp vegetarian Worchestershire sauce

1 tin of kidney beans

For the topping

700g potatoes, washed, peeled and choppped

25g butter/margarine

60ml milk

50g cheese (optional)
1.Take a small pan and place the thinly sliced cabbage with 150ml of water, a tablespoon of butter/margarine and season.Bring to the boil and turn down to a middle heat and cook for 3-4 minutes.You want the cabbage to be a nice green colour and not soggy.Drain and set aside.

2.Cook the potatoes in a large sauce pan, bring to the boil and cook for 20-25 mintues.Whilst they they are cooking, gently cook the first 5 ingredients of your pie base for 3-4 minutes and add the Quorn mince stirring constantly.

2.Add the flour and cook for 2 minutes.Slowly add the hot stock, stirring constantly.Add the pureé, thyme, vegetarian Worchestershire sauce, bay leaf and kidney beans.Bring to the boil and transfer to the slow cooker.

3.Drain the potatoes, mash with the butter and milk.Season and carefully mix in the cooked cabbage and cheese if using.Cover the Quorn and vegetables with the mashed potato.Cook on high for 4 hours.Remove the lid and leave for another hour so the potatoes crispen up.

Lemon Sponge

Taken from a slow cooker by Annette Yates this light brown pudding has a light texture and a wonderful lemon zing.

75g soft butter/maragarine, plus extra for greasing

100g light muscovado sugar

Finely grated lemon rind

1 large egg, lightly beaten

50g self-raising flour

1/2 tsp baking flour

1/2 tsp ground cinnamon

50g porridge oats

1 tbsp lemon juice

1-2 tbsp milk

1.Preheat the slow cooker to high.Lightly grease a pudding bowl and put a small disc of baking paper in the bottom.

2.Beat the butter/margarine, sugar and lemon rind until light and fluffy.Gradually beat in the egg.Sift the flour, baking powder and cinnamon over the top and add the oats.Fold in using a metal spoon, adding the lemon juice and enough milk to make a soft, dropping consistency.

3.Spoon the lemon mixture in the prepared bowl and cover with buttered foil.

4.Place into the slow cooker and pour enough water to come half way up the sides of the bowl.Cook oh high for 3-4 hours or low for 7-8 hours.Serve with lots of custard.