Tag Archives: pie

Veggie Cottage Pie

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VEGGIE COTTAGE PIE

This recipe for vegetarian cottage pie is adapted from Tom Kerridge’s version. I substituted normal potatoes for the sweet potato topping. This was the first time I had made it and it was absolutely delicious and I will definitely be cooking this again.

Veggie Cottage Pie

This is a vegetarian version of the classic shepherd’s pie.

 

INGREDIENTS

    • potatoes or sweet potatoes, cut into chunks and cooked until soft
    • 2 carrots, roughly chopped
    • 2 large onions, roughly chopped
    • 3 celery sticks, roughly chopped
    • 4 cloves of garlic, crushed
    • 100ml red wine
    • 1 tin of chopped tomatoes
    • 2 tbsp tomato puree
    • 200g baby mushrooms
    • 200g frozen peas
    • 1 cup of dried puy lentils (approximately 800g cooked), soaked and cooked until tender
    • 1 tsp English mustard
    • 1 tsp Dijon mustard
    • 100g cheddar
    • 1 tsp smoked paprika
    • 1 tablespoon flour
    • 1/2 – 1 cup water
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • extra virgin olive oil
    • salt and pepper
    • 1 vegetable stock cube
    • large knob of butter

METHOD

    1. Heat some olive oil in a large, deep pan.
    2. Meanwhile, pulse the onion, carrots and celery in a Magimix or food processor until finely chopped.
    3. Add the vegetables to the pan and fry gently until soft before adding the garlic.
    4. Add the oregano and thyme, tomato puree and red wine and stir well.
    5. Add the tinned tomatoes,vegetable stock and stir in the cooked lentils, seasoning with salt and pepper.
    6. Next add the tinned tomatoes and stock cube.
    7. Bring to the boil and then cover and reduce the heat to a simmer.
    8. Cook for 15-20 minutes.
    9. Sprinkle over the flour and pour in the water.
    10. Heat through to thicken, adding more water if necessary. The idea is to get a fairly loose consistency.
    11. Transfer the mixture to an oven-proof casserole dish.
    12. Mash the potato along with the butter, both mustards and a splash of milk.
    13. Spoon the mashed potato onto the cottage mixture.
    14. Use a spatula to spread and smooth out the potato and then a fork to make some swirling patterns.
    15. Sprinkle over the grated cheese, the smoked paprika and drizzle over some olive oil.
    16. Bake in a pre-heated oven at 180ºC for 45 minutes.

Chicken, Bacon and Leek Pie

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CHICKEN, BACON AND LEEK PIE

Since getting the new electric oven, I’ve been experimenting with some classic recipes. Here is the recipe I made for some sausage rolls.

Chicken, Bacon and Leek Pie

INGREDIENTS

  • 2 chicken thighs, skinned and boned, chopped
  • 1 large leek, thinly sliced
  • 4 rashers streaky bacon, roughly chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons flour
  • 100ml (or more) chicken stock
  • 1 tablespoon butter
  • zest of a lemon
  • thyme
  • 2 tablespoons flour
  • olive oil extra virgin
  • Pack of ready-made puff pastry
  • egg yolk

METHOD

  1. Heat some olive oil in a frying pan.
  2. Fry the chicken, bacon and leek until cooked.
  3. Stir in the butter and add the flour. Mix well.
  4. Pour in the stock and stir well to make a fairly thick sauce, adding the thyme and the lemon zest.
  5. Cook for 5 or so minutes.
  6. Season with salt and pepper (if necessary).
  7. Roll out the pastry onto a flat surface.
  8. Put the chicken mixture in the middle and fold the pastry over to make parcels, sealing the edges and brushing the top with egg yolk.
  9. Cook in an over at 190ºC for 15-20 minutes.

Shepherd’s Pie

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SHEPHERD’S PIE

Once again, I’ve been experimenting with the idea of using the breadmaker as an oven. This time, I cooked all the separate parts of the dish on the hob and then used the breadmaker to heat the dish through before eating. I used a blowtorch to try and make the top crispier.

shepherd's pie

Shepherd’s Pie

These amounts make a small-sized shepherd’s pie for 2 people.

 

INGREDIENTS

  • 300g potato, cut into quarters and boiled until cooked
  • 250g minced beef
  • 1 medium-sized onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 tablespoon flour
  • 1 tablespoon fried tomato sauce
  • 1 teaspoon beef seasoning or 1 stock cube
  • 1 cup water
  • splash of Lea and Perrin’s
  • splash of soy sauce
  • salt and pepper
  • extra virgin olive oil

METHOD

  1. Heat some olive oil in a frying pan.
  2. Add the onion and fry gently until soft and beginning to colour.
  3. Add the carrots, stir and continue frying on a low heat for 20 minutes.
  4. Raise the heat, add the mince and brown for a couple of minutes.
  5. Turn down the heat and cook on a gentle heat for another 15 minutes.
  6. Sprinkle over the flour and mix well.
  7. Add the water, stock, tomato sauce, Lea and Perrins sauce and soy sauce, turn down the heat and cook for another 15 minutes or so.
  8. While the meat is cooking, boil the potatoes until cooked.
  9. Drain the potatoes.
  10. Season with salt and pepper and mash well, adding butters and milk.
  11. Spoon the meat mixture into a small glass casserole dish.
  12. Gently spoon the mashed potato onto the top and decorate with a fork.
  13. Bake in the breadmaker for 40 minutes, or until heated through.