Shepherd Pie

Ingedients

1  onion, finely chopped

1  carrot, finely chopped
1  celery stick, finely chopped
1 clove(s) garlic, finely chopped
1 tbsp olive oil
500 g lamb mince
1 tbsp plain flour
1 tbsp tomato puree
275 ml meat or vegetable stock
1  bay leaf
1 tsp Worcestershire sauce
  salt & freshly ground black pepper
625 g potatoes
200 ml milk, hot
50 g butter
  white pepper

Procedure

Place onion, carrot, celery and garlic in a pan with the olive oil and sauté for 5 minutes over a
medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle
in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and
seasoning, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even sized pieces, cover with hot water and simmer for 20 minutes.
Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and
white pepper and beat until fluffy and well blended.

Heat the oven to 200°C. Remove bay leaf from the heat and place the meat in an ovenproof dish.
Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top,
sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden.
Potato Cake
Ingredients

4 medium potatoes, peeled and diced

60 g butter
60 g castor sugar
6 tbsp dried fruit
150 g flour, all-purpose
1 ½ tbsp baking powder
1 pinch(es) cinnamon

Procedure

Boil the potatoes until tender. Drain. With a fork mash the potatoes while still hot and add the
butter, sugar, fruit and cinnamon. Mix well.

Knead in the flour to make stiff dough. Roll out to a circle.

Place on a baking sheet and bake at 190°C for 30 minutes.

Sprinkle with castor sugar and serve.

Cheese and Onion Pie

Ingredients

200 g pastry
200 g Cheddar cheese, grated
1 medium egg, beaten
2 medium onions, chopped
  salt and pepper, to taste
Procedures

Preheat oven to 200°C.

Roll out the pastry and line a flan tin. Reserve enough pastry for a lid.

Cook the onions in boiling water for 5 minutes.

Drain and combine onion with beaten egg. Season with salt and pepper. Mix in the cheese.

Pour the cheese and onion mixture into the pie. Damp the edges of the pastry in the dish and fit a
lid on top and press the edges well together.

Bean Soup

Ingredients

4 medium onions, chopeed

60 g butter
25 tsp sugar
250 g broad beans
60 ml double cream
5 tsp parsley, chopped
  salt and pepper to taste
  water
  croutons

Procedures

In a deep pan sauté the onions with the butter until soft but not coloured. Add the broad beans
and water so that beans are covered and bring to the boil. Season with parsley, salt and pepper.

When the beans are cooked purée the soup with a hand blender (or blend soup in a blender).
Reheat to simmering point, stir in the cream and adjust the seasoning.

Toad in the hole

Ingredients
 8  pork sausages
120 g plain flour
300 ml milk
2 medium eggs
½ tsp salt
Procedures
 some oil, if desired
Place the flour in a bowl, make a well in the centre and break in the egg. Mix in half the milk
using a wooden spoon and work the mixture until smooth. Then add the remaining milk. Beat
until well combined. Set aside for 15 to 30 minutes and then whisk again before use.

Preheat the oven to 230°C.

Lightly fry the sausages, remove excess fat and reserve it.

Place the fat in a small roasting tin adding a little oil. Heat the fat until really hot and then pour in
the batter.

Add the sausage chunks and place in the hot oven.

Bake for about 10 minutes at 200°C. Then reduce to 150°C and bake for another 20 to 30
minutes or until the batter around the sausages has risen and is a deep golden brown.