Ingredients

4 tbsp oil

2 onions

500g lamb shoulder mince

2-3 tbsp plain flour

2 tbsp tomato puree

Pinch dried thyme

2 tbsp Worcester sauce

Approx 300ml strong lamb or beef stock

Salt and pepper

150ml hot milk, approx

50g butter or olive oil

Pinch nutmeg

750g potatoes, raw weight, peeled, cooked and mashed, but warm

Salt and pepper

Extra mint gravy and sautéed spring greens, to serve

Method

Heat the oil and add the onion and cook for 10 minutes to slightly brown. Add the mince and break up well.

Cook until all the moisture has evaporated and the mince starts to brown in the oil and fat from the meat.

Once well browned, add the flour and mix well to soak up any fat and continue to cook until the flour browns well on the bottom of the pan.

Next add the tomato puree, thyme, Worcester sauce, and enough stock to just cover the meat.

Season well with salt and pepper and cook gently for 20-25 minutes so the flour doesn’t catch, stirring occasionally. Pour or spoon the cooked mixture into a baking dish and leave to cool.

Preheat the oven to 180C. Whisk the hot milk, butter or oil and nutmeg into the mashed potatoes and season well with salt and pepper. The mash should be soft but not too creamy. Spoon onto the cooled, set mince and fluff up with a fork.

When ready, cook in the oven for 20-25 minutes until the mash is golden and slightly crunchy and the meat is piping hot. Serve with extra mint gravy and sautéed spring greens.

Potato, sweet potato and cauliflower mash

Serves: 4 – 6

Ingredients

350g potatoes, cut into 3cm chunks

350g sweet potatoes, cut into 3cm chunks

1 small cauliflower, chopped into small chunks

Approx 150ml hot milk

50g butter or olive oil

Salt and pepper

Method

Place both the potatoes in a pan of cold water and bring to the boil. Simmer until tender, then drain.

Meanwhile, cook the cauliflower in a pan of boiling water until tender, then drain well and mash together with the potatoes.

Whisk the hot milk, butter or oil into the mash and season well with salt and pepper. The mash should be soft but not too creamy.

Super Juicy Apple Pie
ingredients
125 g Margarine or butter, soften
125 g sugar
3 (S) Egg
1 / 2 Pck. baking powder
250 g Flour
1 1 / 2 kg Apples, peeled, pitted
Fat for the mold
a lot of Butter for brushing
a lot of Sugar or sugar and cinnamon

preparation
Working time: approx. 40 min. / Difficulty level: normal / calorie p. P .: not specified

Knead a batter from the margarine or butter, the sugar, the eggs, the baking powder and the flour. Cut the apples into large pieces (eg eighth-pieces depending on the size of the apples) and lift them under the dough. Then put the whole thing in a greased springform pan and smoothen something (though easier said than done).

Bake in a preheated oven at 200 ° C on the bottom rail for approx. 50 to 55 minutes. After 45 minutes, sprinkle with butter and sprinkle with sugar or cinnamon-sugar mixture.

If the cake should turn brown sooner, simply cover the cake with baking paper for the rest of the baking time.

Delicious, super juicy and goes great with whipped cream. Although it seems that there are too many apples in relation to the dough, do not worry. The dough finds its way through the apples and actually serves only as a cohesive form for the apples.

Comforting cottage pie

Serves 2
Takes 10 min to make, 40 min to cook
Easy
A traditional British cottage pie recipe with a baked bean twist – perfect for chilly evenings.
INGREDIENTS
1 tbsp olive oil
1 onion, chopped
250g beef mince
1 tbsp tomato purée
2-3 tbsp mushroom ketchup
200g tin baked beans
400g Sainsbury’s Ready Mashed Potato, or similar
25g Lurpak Butter With Garlic, or similar

METHOD
01.Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a frying pan over a medium heat, add the onion, then sauté for 8-10 minutes until soft and translucent.
02.Add the mince and brown well, breaking the meat up with a wooden spoon. Add the tomato purée, mushroom ketchup, baked beans and a splash of water, then season to taste. Stir well, then bubble for 1-2 minutes.
03.Transfer to a 1 litre ovenproof dish. Carefully top with the mashed potato, then dot with the garlic butter. Cook in the oven for 30 minutes until browned and crisp on top and bubbling around the edges.