Shepherd’s Hotpot


Just a minor variation on the popular Shepherds Pie, I sometimes like to give it a hot pot topping just to mix things up.

For the base, follow my Shepherd’s pie recipe below, but instead of adding mash potato, peel 3 medium potatoes and cut into 3mm discs, par boil these for 5 minutes then add to the top of the pie base ensuring to slightly overlap the layers. spray with a little olive oil and then oven for 25-30 minutes until browned.

Shepherds Pie recipe:

First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince lamb and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of red wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the potato topping

 

 

 

 

 

 

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Moussaka


I must admit, I struggled to get my 3 year old to eat this, I think it’s a texture issue as Moussaka can have a bit of a ‘sloppy’ texture, so I bribed him with garlic bread and he gave it a bit of a bash – result! I’ll never force them to complete any meal but I always insist they try everything

To make the moussaka, first slice a large aubergine into 1cm disc, sprinkle with some salt and set aside. 

Next, dice one large onion and fry in a large heavy based pan along with 500g of mince lamb, 1 teaspoon of cinnamon, 1 teaspoon of dried oregano, 1 teaspoon of dried mint, 2 cloves of garlic and 2 bay leaves and cook for 10 minutes, next add 1 tablespoon of plain flour, stir and then add 200ml of red wine, a tin of chopped tomatoes,a tablespoon of tomato purée and some seasoning and simmer for 30 minutes. 

Meanwhile rinse and pat dry the aubergines then shallow fry in some olive oil for a couple of minutes each side, remove and place on a kitchen towel to absorb the excess oil. 

Now, preheat your oven to fan 170

Next, make your white sauce. Add 50g of butter to a pan and when melted remove from the heat and add 50g of plain flour and stir until combined. Return to the heat then slowly add 400ml of milk stiring continuously, slowly bring to the boil and when it starts to thicken remove from the heat and add 1/2 teaspoon of grated nutmeg, 15g of grated Parmesan and some seasoning. Stir then whisk in 1 large beaten egg and set aside. 

Next, peel approx 4 potatoes and slice in to 1/2cm disc. 

Finally assemble the moussaka by first adding a layer of mince meat (approx a third of the mixture), followed by a layer of potatoes followeed by a layer of aubergines, repeat another two times so you have 3 layers with aubergine at the top. Pour over the white sauce and ensure you have an even coating on top then sprinkle with a little more Parmesan and bake in the oven for 50-60 minutes – you might need to bake a little longer depending on how thin you were able to slice your potatoes. 

Lamb and Bean Stew

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I’ve adapted this recipe so that I can cook it using some slow cooker

In your slow cooker add one diced onion, 500g of diced lamb, two diced red peppers, 350ml of tomato and basil passata, 300ml of vegetable stock, zest and juice of one lemon and seasoning. Stir and cook on medium for approx 8hrs

When you’re ready to eat, pour the contents of the slow cooker into a saucepan and add a 400g tin of cannellini beans and 200g of orzo pasta, simmer for 10-12 minutes until the pasta is cooked then serve

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Lamb Kofta Pitts Pockets

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You can serve these lamb koftas with some couscous and salad or in pitta bread like I have done

To make the koftas mix 400g of minced lamb in a bowl with two chopped spring onions, a small handful of fresh chopped mint, 2 teaspoons of cumin and 1/2 cinnamon along with some salt and pepper. Mix all the ingredients well with your hands and divide in to four. Press each portion around a skewer to form four koftas then place under a grill and cook for 4-5 minutes before turning over and cooking for another 2-3 minutes until cooked through.

Chop up and serve in some pitta bread along with some salad and yoghurt

Lamb Tagine

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Having started back at work this week after a years maternity leave, I’m already using my slow cooker more and more.

I’m always on the look at for new ideas and I came across this lamb tagine spice mix in our local farm shop. It couldn’t be more simpler and its absolutely delicious.

In your slow cooker, add 500g of diced lamb, a tin of plum tomatoes, a diced onion and the lamb tagine spice mix. Cook on medium heat all day and just before serving add a handful of chopped dried apricots and stir in, allow these a couple of minutes to soften then serve with some rice.

 

Moroccan spiced Lamb chops

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The longest component to this recipe is the cooking of the roast vegetables so you need to get these on first.

In a large roasting dish add one chopped  courgette, half a sliced aubergine, a sliced red pepper, two sliced large mushroom and half a sliced red onion. Mix in some olive oil, dried basil and seasoning and roast in a preheated oven for 20 minutes at 200(fan)

Next marinate your 8 lamb chops with some olive oil,1/2 teaspoon dried chilli,2 cloves of garlic, one teaspoon of ground cinnamon, one teaspoon of dried cumin seeds and seasoning.

Five minutes before the vegetables are done, get a large frying pan on a high heat and when at temperature, fry the lamb chops in the marinade for a couple of minutes on each side, this should leave the lamb ‘blushing’ and not rare inside.

Serve with the roasted vegetables and some couscous