Shepherd’s Pie

Shepherd's Pie

 

The first reference to a shepherd’s pie appeared in the late 1800s and since then there has been a debate as to whether it should contain lamb or beef. I’ve grown up with the idea that a shepherd’s pie is made with lamb, and cottage pie with beef. Regardless, the traditional recipe can be quite bland so here I have added some extra seasonings to liven it up.

 

Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 tbsp oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • 1 tbsp flour
  • 1 tbsp tomato purée/paste
  • 450ml (15 fl oz) lamb stock (beef can be used as a substitute) (2 cups)
  • 800g (1 lb 12 oz) potatoes, cut into large chunks (5 medium)
  • 40g (1½ oz) butter (3 tbsp)

  • Serve with Chantenay carrots/baby carrots and any other seasonal vegetables.

  • You will also need a sauté pan and ovenproof dish.


  1. Method
  2. Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the meat and brown, about 5 minutes. Remove and set aside.

  3. Add remaining oil, reduce the heat and gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for a further minute. Now stir in the spices, flour and tomato purée/paste and cook for 2 minutes.

  4. Gradually stir in the stock, then return the lamb to the pan. Season. Bring to the boil, then reduce the heat and gently simmer for 45 minutes, stirring occasionally.

  5. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain and leave them to steam dry for two minutes.

  6. Preheat grill/broiler to medium.

  7. Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and cover with the potato. Grill/broil until the potato is turning golden, about 10 minutes.

Updated: March 22, 2018

Moussaka

Moussaka

 

My version of a classic Eastern Mediterranean moussaka. This tasty dish has layers of aubergine/eggplant, meat sauce, and potato covered with a cream and cheese topping.

 

Moussaka
Prepares: 6 servings
 
  • Preparation time: About 45 minutes
  • Cooking time: 30 minutes on hob, 25 minutes in oven

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 tbsp fresh oregano, chopped
  • 700g (1½ lb) lamb mince/ground lamb
  • 1 large aubergine/egg plant, sliced
  • 2 x 400g cans or
  • 1 x 28 fl oz can chopped tomatoes/diced tomatoes
  • 3 tbsp tomato purée/paste
  • 1 Kallo beef organic stock cube or 1 tsp Better Than Bouillon Beef*
  • salt and freshly ground black pepper
  • 900g (2 lb) potatoes (6 medium)
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 115g (4 oz) Cheddar cheese, grated (1 cup)
  • peas (optional)

  • *I just choose these options because I don’t like all the additives and sodium found in other brands.

  • For this recipe you will also need a deep-sided frying pan/skillet, a griddle or heavy-based pan and a
  • 1.75 litre (3 pint) (7 cup) ovenproof dish


  1. Method
  2. Heat the oil in the deep-sided frying pan/skillet over a low heat. Add the onion and oregano and gently fry for 5 minutes or until the onion has softened but not brown. Stir occasionally.

  3. Turn up to a moderate heat and add the lamb. Stir fry for 10 minutes until the meat starts to brown.

  4. Drain any fat from the lamb, add the tomatoes, tomato purée/paste and stock cube or teaspoon of bouillon. Stir well and season. Bring the mixture to the boil, then reduce the heat and simmer gently, uncovered, for 25–30 minutes until the liquid has reduced.

  5. Meanwhile, peel and cut the potatoes into large even-sized pieces. Bring a large pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Drain, leave for a couple of minutes until they are cool enough to handle and then cut into thin slices.

  6. Next, preheat the griddle over a medium-high heat for 2–3 minutes. Then cook the aubergine/egg plant slices in batches, in a single layer, for a couple of minutes each side until they just starting to colour. Put them to one side.

  7. Preheat the oven to 180°C (350°F) (gas 4).

  8. Make layers with the aubergine/egg plant, lamb mixture and potatoes in the ovenproof dish, finishing with potatoes. Pour over the cream and sprinkle with grated cheese.

  9. Place the dish on a baking sheet and bake for 20–25 minutes until bubbling and golden.

  10. Can be served with peas.

Updated: March 22, 2018

Salmon Italian-style

Salmon Italian Style

 

Whole salmon fillets, drizzled with wine, baked with whole tomatoes on a bed of sliced potatoes and cooked in olive oil and garlic.

 

Salmon Italian-style
Prepares: 4 servings (photograph shows a serving for 2)
 
  • Preparation time: About 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900g (2 lb) potatoes, (6 medium)
  • 4 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 6 plum tomatoes, halved, OR
  • 12 tinned/canned plum tomatoes*
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 20 black olives, pitted (optional)
  • salt and freshly ground black pepper
  • 150ml (5 fl oz) dry white wine (⅔ cup)
  • 2 tbsp lemon juice
  • knob of butter
  • basil leaves to garnish


  • To serve
  • accompany with a fresh green vegetable

  • You will also need a 2.4 litre (4½ pint) ovenproof dish for this recipe.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Peel and cut the potatoes into even-sized large pieces. Then parboil in boiling, salted water for 10 minutes. Drain and leave to cool for about 5 minutes until they become cool enough to handle. Now cut into 5mm (¼ inch) slices.

  4. Brush the dish with 1½ tablespoons olive oil. Then layer the potato slices in the dish and drizzle over another 1½ tablespoons of the oil. Spread the garlic slices over the potatoes and top with the tomatoes. Drizzle with the remaining one tablespoon oil, season and bake in the oven for 40 minutes.

  5. Ten minutes before the end of cooking, start preparing the salmon fillets. Slash each salmon fillet three times across the top and season. Heat a large non-stick frying pan/skillet and add a good sized knob of butter. When the butter begins to sizzle, lay the salmon fillets in the pan/skillet and sear for one minute on both sides.

  6. Remove from the pan/skillet and lay the salmon fillets on top of the potatoes. Scatter with the olives (if using), and pour the wine and lemon juice over the fish. Then cover with foil and return to the oven for a further 15 minutes.

  7. To serve, garnish with basil leaves and accompany with a green vegetable.

Updated March 18, 2018

One-Dish Beef Casserole

One-dish Beef Casserole

 

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

 

One-Dish Beef Casserole
Prepares: 4 servings
 
  • Preparation time: about 25 minutes
  • Cooking time: 2½ hours

  • Ingredients
  • 700g (1½ lb) stewing steak
  • 28g (1 oz) flour (3 tbsp)
  • 2 medium onions, sliced
  • 450g (1 lb) carrots, sliced (6 medium)
  • 700g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and freshly ground black pepper
  • 1 x 400g tin whole tomatoes (½ x 28 fl oz can)
  • good beef stock
  • 225g (8 oz) peas (optional) (1½ cups)

  • You will need a lidded casserole dish for this recipe


  1. Method
  2. Preheat the oven to 170°C (325°F) (gas 3)

  3. Place the flour in a medium plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.

  4. Layer steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.

  5. Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.

  6. Finally pour over enough stock to come just over halfway up the ingredients.

  7. Cover and cook for 2½ hours.

  8. Peas can be added 15 minutes before the end of cooking.

Updated: March 14, 2018

Chicken and Ham Savoury

Chicken and Ham Savoury

 

An easy one-dish chicken meal. A layer of chunks of chicken and pieces of ham, with baby spinach in a creamy cheese sauce, topped with diced potatoes.

 

Chicken and Ham Savoury
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
  • 115g (4 oz) cooked ham, diced
  • 340g (12 oz) baby spinach leaves, chopped
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (3 tbsp)
  • 150ml (5 fl oz) milk (⅔ cup)
  • 150ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and ground black pepper
  • 150ml (5 fl oz) single/table cream (⅔ cup)
  • 85g (3 oz) Gruyère cheese, grated (¾ cup)

  • Equipment
  • 1.5 litre/2½ pint (6 cup) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.

  4. Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  5. Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.

  6. Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.

  7. Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

  8. Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.

  9. Serve with a salad or seasonal vegetables.

Updated: November 7, 2017

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

 

Potato Moussaka

Potato Moussaka

 

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

 

Potato Moussaka
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)

  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450g (l lb) minced lamb/ground lamb
  • 1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly ground black pepper

  • For the cheese sauce
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (2 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 85g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

  • Serving suggestion
  • Serve with seasonal vegetables or a salad.

  • Equipment
  • 1.5 litre (2½ pint) oven proof dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Bring the potatoes to the boil in a pan of water, then simmer for 15 minutes. Drain and set aside to cool a little.

  4. For the meat sauce
  5. Heat the oil in a deep sided frying pan/skillet and add the onions. Cook until they start to soften, about 5 minutes.

  6. Now add the lamb to the pan and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.

  7. Next add the tomatoes, tomato purée/paste, and oregano and stir. Then cover the pan and simmer for 10 minutes. Season.

  8. For the cheese sauce
  9. Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  10. While the roux is cooking, warm the milk in a microwave (this will make it easier to blend into the roux).

  11. Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens.

  12. Remove from the heat and stir in 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.

  13. To assemble
  14. Slice the potatoes thinly.

  15. Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.

  16. Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.

  17. Finally spread the cheese sauce over the potatoes and sprinkle with the remaining grated cheese.

  18. Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.

  19. Serve with seasonable vegetables or a salad.

Updated: April 20, 2017

Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.

 

Salmon Fillets in a Tangy Sauce

 

A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.

 

Salmon Fillets in a Tangy Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 12–15 minutes

  • Ingredients
  • 6 tbsp freshly squeezed orange juice (about 1 large orange)
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny honey/clear honey
  • 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 1 orange
  • 680g/1 lb 8 oz baby potatoes, scrubbed
  • knob of butter
  • a green salad of your choice

  • Equipment
  • a shallow, heatproof dish that will take the salmon in a single layer.


  1. Method
  2. Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  3. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes.

  4. Preheat the grill/broiler to low.

  5. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender.

  6. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side.

  7. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  8. Prepare the salad, drizzle with more of the vinaigrette dressing and toss.

  9. Drain the potatoes, add a good knob of butter to the pan and stir to coat.

  10. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge.

  11. Serve with the buttered baby potatoes and salad.

 

Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

 

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

 

Pork Escalopes in a Herb and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 675g/1 lb 8 oz baby potatoes, scrubbed
  • 340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450g/1 lb pork tenderloin
  • 150ml/5 fl oz each chicken stock and cider, OR
  • 300ml/10 fl oz chicken stock
  • 2 tbsp wholegrain mustard
  • 150g/5 oz Greek yogurt
  • 4 fresh oregano stems, leaves only
  • 1 tsp lemon juice

  • Equipment
  • large sauté pan


  1. Method
  2. Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.

  3. Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.

  4. Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  5. Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  6. Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.

  7. Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.

  8. Serve with the vegetables.

 

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork tenderloin fillet
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)

  • Equipment
  • A flameproof roasting pan


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them over of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork, then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Cut any of the larger potatoes in half to give an even size overall.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob, over a medium-high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season.

  14. To serve, thinly slice the pork and divide between four plates. Then pour the sauce over the pork slices and serve with the vegetables.

Updated: October 26, 2017

Creamy Garlic Potatoes

Creamy Garlic Potatoes

 

For those dishes where you want to add potatoes that are a little bit special. The sliced potatoes are baked with garlic and cream until just browning on the top.

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g/2 lb potatoes, peeled and cut into even-sized pieces
  • 4 garlic cloves, peeled
  • 300ml/10 fl oz/½ pint double cream/whipping cream
  • salt and pepper

  • Equipment
  • A large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

 

Shepherd’s Pie Napoletana

Shepherd's Pie Napoletana

 

The traditional shepherd’s pie can be quite bland and my basic Shepherd’s Pie recipe has extra seasonings to liven it up. This one brings a touch of Italian using a Napoletana sauce and with grated Parmesan on the top.

 

Shepherd's Pie Napoletana
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 450g/1 lb minced lamb/ground lamb
  • 1 onion, finely chopped
  • 1 fresh rosemary sprig (or a large pinch of dried)
  • 225ml/8 fl oz red wine
  • 500g/17 fl oz Napoletana pasta sauce (or similar)
  • 900g/2 lb potatoes (floury)
  • 50g/2 oz butter
  • 50g/2 oz Parmesan cheese, coarsely grated


  1. Method
  2. Brown the lamb in a large pan over a medium heat, stirring frequently to break up any lumps, about 7 minutes. It should be really well browned. Then remove from the pan and set aside.

  3. Add the onion to the pan with the rosemary and cook until soft and golden, about 10 minutes. There should be enough fat left from browning the meat not to require adding any oil.

  4. Return the lamb to the pan and stir in the wine. Loosen any crusty bits from the bottom of the pan, then leave the wine to bubble gently until roughly half of it has evaporated. Stir in the pasta sauce, then simmer, uncovered, for 20 minutes.

  5. Meanwhile, cut the potatoes into large chunks. Put in a pan of water and bring to the boil, then reduce the heat and simmer for 20–25 minutes until tender. Drain and return to the hot pan to dry off any excess moisture. Mash with the butter and half the Parmesan.

  6. Preheat the grill to high.

  7. Spoon the meat sauce into a medium-sized ovenproof dish. Top with the potatoes, no need to smooth the surface, then sprinkle with the remaining Parmesan.

  8. Brown under the grill for about 3 minutes.

  9. Serve with seasonal vegetables.

  10. Tip
  11. The dish can be prepared ahead of time up to the grill stage. Cover the dish then refrigerate for up to two days. Preheat the oven to 200°C/400°F/gas mark 6 and cook the pie for 25–30 minutes until heated through and golden on top.