Posts Tagged ‘mashed potatoes’

Shepherd’s Pie, baked beans and ketchup – Oh my God!  Could food get any more comforting?!

I remember as a child I would mix it all together so that every spoonful was a mashed-potatoey, mince-meaty, ketchup-tangy mouthful.

And then came the correction; it’s only Shepherd’s Pie if made with real shepherds – or at least minced lamb!  If made with beef mince it is a Cottage Pie.  Either name, I loved it as much as a child as I do to this day (however as I’m all grown up now, I only mix it up into a potatoey, meaty, ketchupy mouthful at home!)

But even though I make it in the same way that both my Mum and Granny taught me, I recently stumbled across a recipe by Hugh Fearnley-Whittingstall that makes a very decadent shepherd’s pie.

delicious, comforting, familiar, easy to make, and above all, thrifty

The premise is that it uses up your left-over Sunday roast.  And that for me is great as I’m not one to have reheated day old roast lamb.  I can’t make up my mind whether it is the smell or the gelatinous texture that puts me off so this is a brilliant way of exploiting your leftovers.

Hugh’s Shepherd’s Pie

Ingredients

  • About 1Kg of leftover roast lamb
  • Olive oil
  • Onions
  • Any leftover gravy or lamb juices
  • Small glass of red wine
  • 2 tbsp tomato ketchup
  • 2 tbsp Worcester sauce
  • Mashed potatoes made up to cover the dish
  • Seasoning

Method

1st: Heat the olive oil in a saucepan big enough to accommodate all the ingredients.  Coarsely chop the meat and brown in the hot olive oil – this will render out any excess fat and make the meat crispy around the edges.  Remove onto a plate.

2nd: Sweat the onions (I used a leek that was hidden at the back of my fridge and bunged in diced carrot for good measure!) make sure to scrape any meaty bits off the bottom of the pan whilst turning the onions.

3rd: Once the onions are translucent return the meat to the pan and add the red wine, Worcester sauce and ketchup.  Mix in the left over gravy and season to taste.  Simmer gently for a few minutes and if the mixture looks too dry add a little water.  Simmer gently for 20-30mins.

4th: Have a final taste for seasoning and adjust as necessary – add more ketchup, wine, salt/pepper to taste.  Again add a little water to slacken the mixture if you feel it needs it.

5th: Put the mixture into a casserole dish and cover the meat completely with your mashed potatoes.  (I wanted to use up the left over roast potatoes too so I chopped these up into small dice as I want them to retain some shape.  As you can see from the photo I covered half in mashed potato and the other half in diced small potatoes.)  Bake at 200˚C for 30-40mins until the mash is lightly browned on top and the sauce if bubbling around the edges.

Recipe taken and adapted from http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/hugh-s-mum-s-shepherd-s-pie-recipe

As a meal it ticks all the boxes – delicious, comforting, familiar, easy to make, and above all, thrifty.  With spring warmth having finally kick started but chilly evenings this is the sort of food you want to eat for supper.

This makes a delicious mid-week supper.  If you have left-over lamb that you do not know how to use up I urge you to give it a try – it may seem lengthy but to be honest there really is nothing to it as it is either simmering on your hob or baking in the oven – you are not slaving stove-top for 1hour.  I preferred the diced roast potatoes on-top to the traditional mash and this would take out a whole stage of the process, alternatively using instant mash may also be an option.  What I wouldn’t recommend is that you purposefully roast some lamb to create this as the whole point of this dish is to use up left-over meat so as not to be wasteful.

This recipe should serve 4-6 people but if you need to serve a large number of people you could always add some veg on the side or add minced lamb to make the dish go further.

 

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We leave Winter behind and step into Spring but sadly even though the temperatures have gone up the weather does not really seam to be reflecting this yet.  So with the dreary weather hanging over us I still have penchant for comfort food.

So what does comfort food really mean to me?  If I were to really breakdown my thoughts on this I would have to say that comfort food for me is anything that can be eaten with spoon or fork in hand, whilst in PJ’s, sat on the sofa.  Every mouthful should have me nodding in approval with the occasional, “Mmmmm…” And when I finish what’s on my plate, belly full to burst, I should be thinking; “Would one more mouthful be just right?”

So what dish can honestly provide me with all these thoughts and emotions on a plate?  piePIE!

Pie, yes, pie.  This can be savoury or sweet, filled, cobbler-style or two crust.  By crust I not only mean pastry but anything that can be used to encase the filling, such as oats, potato slices or mash.

So which crust will ultimately provide the ultimate comfort?  Mashed potato does it for me.  In the Recipes section of my blog can be found my delicious Steak and Ale Pie.  So what other pies can be delicious topped with mash?  One of my easy to make pies is a simple fish pie.

jamie-oliver

As Jamie Oliver himself says:

“The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of.”

And I couldn’t agree more.

Fish Pie

First of all – this does not need expensive cuts of fish, just make sure there are no bones.  Supermarkets now stock trays with different fish cuts specifically made for fish pies.  Also check your local fishmongers as they may have special offers too.

For the mash:

1st: Preheat the oven to 230°C.  Peel and boil 5 large potatoes.  Boil for 10mins.  Add 2 eggs and boil for 8mins.

2nd: Drain the potatoes and set aside.  Peel the eggs under cold running water.  Set aside.

3rd: Wilt 200g of spinach by rinsing the spinach and adding these moist leaves to a hot pan.  Once the spinach has wilted drain and squeeze out any excess water.  Set aside.

For the cream filling:

4th: In a saucepan, sauté a medium onion and add a small pot (254ml) of double cream.  If you want to use a large pot of double cream or half double half single feel free to.  Bring the cream to the boil.

5th: Remove from the heat and add 200g of Cheddar cheese, the juice of a lemon and a teaspoon of mustard.

Assemble the pie:

6th: Add approximately 500g of different fish cuts to your pie dish (if making individual pies then share this out equally) I tend to use salmon fillet, cod fillet and prawns.

7th: Spread the spinach equally throughout the dish.  Pour the cream sauce over.  Sprinkle with parsley.  Quarter the boiled eggs and add to the dish.

8th: Mash the potatoes with olive oil, salt and pepper and a rasp of nutmeg.  Try to cover the creamy fish base.  Don’t be too neat and if it does not cover everything better as this will provide areas for the sauce to bubble through the mash! (Optional extra: beat an egg and wash the top of the mash for a crispy finish).

9th: Place in the oven for 25-30 mins until the potatoes are golden.

IMG_2389

Enjoy!