VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH RECIPE | BB…
The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
- Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
- Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
- Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
- Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
- Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
- Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
Nutrition Facts : Calories 540 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 16 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.39 milligram of sodium
PERFECT MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPES
This light and fluffy mince pie recipe makes a great change to shortcrust ones – everyone loves 'em!
Total Time 1 hours
Yield 24
Number Of Ingredients 11
Steps:
- It really wouldn’t be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
- Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
- Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
- Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
- Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
- Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
- PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
Nutrition Facts : Calories 119 calories, FatContent 6 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 15.6 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.2 g salt, FiberContent 0.6 g fibre
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