Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

This has to be the best Shepherd’s Pie I have tasted; it is definitely worth every minute of the cooking time required.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  1 hour 15 minutes (plus cooking lamb shanks for 10 hours)

Ingredients

For the lamb shanks:

2 tbsp olive oil

2 large lamb shanks

1 onion, peeled & quartered

2 garlic cloves, peeled & crushed

2 celery sticks, chopped

2 sprigs of rosemary

1 bay leaf

500ml water

For the pie:

2 tbsp olive oil

2 large onions, peeled & chopped

2 large carrots, diced

1 celery stalk, finely sliced

150g mushrooms, sliced

Sea salt & freshly ground pepper

25g butter

2 tbsp plain flour

300ml lamb stock from the shanks

150g frozen peas

150ml red wine

900g floury potatoes, peeled

100g butter, plus extra for cooking

100ml milk

Method

1.  The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.

2.  In a large frying pan heat the olive oil and add the shanks.  Brown them quickly all over, turning for a few minutes then remove.

3.  Place the shanks into a casserole pot with the onion, garlic, celery, rosemary, thyme, bay leaf and cover with water.  Put in the oven overnight for 10 hours or until falling off the bone.

4.  The next day, remove the shanks to cool, strain the liquid (you will use this later) and set aside, dispose of the contents of the sieve.  When the shanks are cool remove the soft meat and dice.

5.  In a large frying pan add the olive oil and gently fry the onions, carrots and celery for 7 minutes until softened.  Now add the mushrooms, season well and fry for a further 2-3 minutes.

6.  Add the butter and allow it to melt and sprinkle over the flour, and stir through for 1 minute.  Reduce the heat and gradually stir in the stock and peas, continuing to stir.  Once the sauce has started to thicken slowly stir through the red wine and chopped lamb.  Gently simmer for 5 minutes and season well.  Transfer the mixture to an ovenproof baking dish.

7.  Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

8.  Boil the potatoes in salted water until tender.  When cooked drain and mash with a potato ricer or masher.  Add the milk, butter and season well and mix through until there are no lumps.  Top the baking dish with the mashed potato and speckle with some butter.  Bake the pie in the oven for 45-55 minutes, or until it is golden.

9.  Serve on warmed plates, enjoy!

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Steak and Kidney Pie

Steak and Kidney Pie

A traditional British pie at its best – meltingly tender after long slow cooking!

Serves 4-6

Prep time:  20 minutes

Cooking time:  3 hours

Ingredients

500g braising steak, cut into 2.5cm

175g kidney, sinew removed & cut into small pieces

25g plain flour

Sea salt & black pepper

75g butter, diced

250g chestnut mushrooms, quartered

2 large onions, peeled & chopped

2 garlic cloves, peeled & chopped

350ml Newcastle Brown Ale

300ml beef stock

2 bay leaves

3 thyme sprigs

1 tbsp tomato puree

1 tbsp Worcestershire sauce

2 tbsp HP brown sauce, to taste

500g ready-made puff pastry

1 egg, beaten to glaze

Preparation method

1.  Place the steak into a bowl and toss in seasoned flour, do the same with the kidney using a separate bowl and set aside.

2.  Add a few cubes of the butter into a large pan or wok and fry the mushrooms with a little seasoning for 2-3 minutes.  Add the onions and garlic, cook until the onion has softened.  Place in a bowl and set aside.

3.  Add a few more cubes of butter to the pan and fry the kidney for 1 minute each side until evenly browned.  Remove from the pan and set aside.  Add some more butter to the pan and brown the steak in batches, this should take about 5 minutes until browned all over.  

4.  Return all the steak, kidney and vegetables to the pan and pour in the brown ale, simmer until it has reduced by one-third.

5.  Pour in the stock and add the bay leaves, thyme, tomato puree and Worcestershire sauce.  Bring to a simmer, partially covered and cook gently for 1 ½ - 2 hours until the meat is tender and the sauce is thick.

6.  Stir through the HP sauce and season to taste, leave to cool.

7.  Preheat the oven to 200°C/Gas Mark 6.  Spoon all the contents of the pan into a 1.2 litre pie dish.

8.  Roll out the pastry on a well-floured board and brush the edge of the pie dish with egg.  Place the pastry gently over the filling and press the edges firmly to seal.  Trim the pastry neatly and decorate the top with the excess pastry and brush with the beaten egg to glaze.

9.  Place the dish in the centre of the oven and bake for 30-35 minutes until the pastry is puffed up and golden brown.

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Christmas Mince Pies

Christmas Mince Pies

This crumbly, fruity mince pie recipe is a Christmas classic. Serve warm with lashings of brandy butter

Makes 12 (but enough mincemeat for many, many more)

Prep time:  2 hours (including chilling time)

Cooking time:  20 minutes

Ingredients

200g raisins

200g sultanas

1 Bramley apple, peeled & chopped

100g mixed peel

75g glace cherries

75g stem ginger in syrup, drained & chopped

1 lemon, zest & juice only

200g suet

200g dark brown muscovado sugar

200g currants

1 tsp cinnamon

½ tsp grated nutmeg

2 tsp mixed spice

½ tsp ground ginger

100ml brandy

100ml sherry

For the pastry

200g plain flour, sifted

40g golden caster sugar

75g ground almonds

125g unsalted butter, cubed

1 large free-range egg, beaten

Milk to glaze

Preparation method

1.  Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.  Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry.  Mix together well and set aside.  This mincemeat can be stored in a dark, cool cupboard for up to a year.

2.  For the pastry, place the flour, sugar, almonds and butter into a food processor.  Blend until it resembles breadcrumbs and slowly add the egg.

3.  Bring the mixture together with your hands, wrap in cling film and place in the fridge for an hour or so.

4.  Lightly butter a 12-hole pie or patty tin.

5.  Thinly roll out the pastry onto a floured surface.  Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

6.  Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

7.  Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm with brandy butter.

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Three Cheese, Onion and Potato Pie

Three Cheese, Onion & Potato Pie

This stunning vegetarian pie is perfect for a mid-week meal and tastes absolutely scrumptious, pure comfort food at its best!

Serves 4-6

Prep time:   20-30 minutes

Cooking time: 1 hour 15 minutes

Ingredients

30g/1oz butter

280g/10oz onions, peeled, thinly sliced

1 tsp salt

2 tbsp caster sugar

930g/2lb 1oz potatoes, peeled, thinly sliced

140g/5oz crème fraîche

4 tbsp double cream

100g/3½oz mature cheddar, grated

100g/3½oz Stilton, crumbled

100g/3½oz Gruyère, grated

freshly ground black pepper

1 tsp grated nutmeg

500g/20 oz pre-prepared puff pastry

1 free-range egg, beaten, to glaze

Method

1.   In a large frying pan heat the butter and add the onions, salt and sugar, fry for 5-6 minutes until the onions begin to caramelize.  Remove from the pan and set aside.

2.  Meanwhile, cook the potatoes in a large pan of salted boiling water for 8 minutes, drain and then set aside.

3.  Preheat the oven to 220°C/425°F/Gas Mark 7.

4.  Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the Stilton and Gruyère in a separate bowl.

5.  Layer one quarter of the potatoes, a third of the onions and a third of the Stilton/Gruyère mixture in the bottom of a large pie dish. Sprinkle with a little freshly ground black pepper and grated nutmeg.

6.  Repeat, working from the outside of the pie dish into the middle to achieve a domed effect, seasoning as you go, then pour over half the cream/cheddar mixture. Repeat this step then cover the filling with the remaining potato, ensuring none of the cream mixture is visible.

7.  Roll out the pastry so it is larger than the pie dish.  Cut strips from the side of the pastry.  Brush the rim of the pie dish with egg wash and place the strips around the rim of the pie dish and cover with egg wash.  Cover the pie with the pastry, using a folk press the edges of the pie.  Use any off-cuts of pastry to decorate the pie then brush the top with the remaining egg wash. Cut a small cross in the top of the pie to let the steam escape.

8.  Place the pie in the oven and cook for 30 minutes then reduce the oven to 180°C/350°F/Gas 4 and bake the pie for another 30 minutes or until golden-brown, enjoy!

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Chicken, Ham & Leek Pie

Chicken, Ham & Leek Pie

An absolutely delicious and succulent chicken & ham pie - when you need something warm and comforting after a long day, there’s nothing like a proper British pie!

Serves 4-6

Prep time:   15 minutes

Cooking time: 1 hour

Ingredients

450ml/16fl oz chicken stock

3 chicken breasts, skinned

75g/3oz butter

2 leeks, trimmed and cut into 1cm/½in slices

2 garlic cloves, crushed

50g/2oz plain flour

200ml/7fl oz milk

2-3 tbsp white wine

150ml/3fl oz double cream

150g/5oz piece thickly carved ham, cut into 2cm chunks

sea salt flakes

freshly ground black pepper

500g/20 oz pre-prepared short crust pastry

1 free-range egg, beaten, to glaze

Method

1.   Place the chicken stock into a lidded saucepan, add the chicken breasts and bring to a low simmer.  Cover with the lid and simmer for 10 minutes, remove the chicken and place on a plate.  Pour the stock into a jug and set aside.

2.   Melt 25g/1oz of the butter in a large saucepan over a low heat, add the leeks and fry gently for two minutes, stir occasionally until softened. Add the garlic and cook for a further minute and then add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.

3.   Gradually pour the milk into the pan, just a little at a time, stirring well between each pour.  Slowly add 250ml/10fl oz of the reserved stock and the wine, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.

4.  Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.

5.  Preheat the oven to 200°C/400°F/Gas Mark 6. Put a baking tray in the oven to heat.

Portion off 250g/10oz of pastry for the lid and roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the 23cm/9inch pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.

6.  Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.

7.  Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.

8.  Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg and place in the refrigerator for 15-20 minutes.

9.  Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot, enjoy!

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Corned beef and Potato Pie

Corned Beef & Potato Pie

A rich & hearty pie packed full of flavour.  Very easy to make with store cupboard ingredients suitable for quickly rustling up for surprise guests!  Delicious!!

Serves 6

Prep time:  20 minutes

Cooking time: 50-60 minutes

Ingredients

For the pastry

300g/10½oz plain flour, plus extra for rolling

good pinch sea salt

175g/6oz cold butter, cubed

1 free-range egg

(or use ready prepared short-crust pastry)

For the filling

15g/½oz butter

1 tbsp sunflower oil

1 large onion, sliced or chopped

2 celery sticks, trimmed, peeled to remove stringy bits, sliced

2 medium carrots, cut into 1cm/½in dice

300g/10½oz potatoes, peeled and cut into 1cm/½in dice

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

2 tsp marmite

1 x 340g/11¾oz can corned beef

freshly ground black pepper

Method

1.       To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture looks like breadcrumbs.

2.      Whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor whilst blending until the mixture begins to form a ball, wrap in cling film and place in the fridge.

3.      For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook on a low heat for about 15 minutes until the vegetables are softened, stirring regularly. The carrots should have a little bite.

4.      Add the ketchup, marmite, Worcestershire sauce and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.

5.      Season with pepper and remove from the heat. Leave to cool for about 20 minutes.

6.      Preheat the oven to 190°C/375°F/Gas mark 5.

7.      Put the pastry onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.

8.      Empty the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.

9.      Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 35-40 minutes or until the pastry is golden-brown and the filling is piping hot.

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Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

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