Slow cook lamb mince with liver to pack this family favourite with flavour - chop the vegetables in a processor to save time
- 2 tbsp olive oil
- 500g pack lamb mince
- 250g lamb's liver (or chicken livers)
- 500ml chicken or lamb stock
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- a few thyme sprigs
- 1 bay leaf
- 3 tbsp tomato purée
- 2 tbsp Worcestershire sauce, plus extra to serve
- seasonal vegetables, to serve
- 1¼kg Maris Piper potatoes, cut into large chunks
- 150-200ml milk
- 50g butter
- 50g tangy cheese (such as mature Red Leicester), grated
- 20g pack parsley, finely chopped
MethodFry the mince for 10 mins or until well browned. While it cooks, remove large tubes, stringy bits and membrane from the liver, and discard, then finely chop the liver.
- 1 tbsp olive oil
- 1 large onion, halved and sliced
- 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
- 2 tbsp thyme chopped
- 200ml red wine
- 400g can chopped tomato
- 2 vegetable stock cubes
- 410g can green lentils
- 950g sweet potato, peeled and cut into chunks
- 25g butter
- 85g vegetarian mature cheddar, grated
- Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their 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 the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and 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 straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
- 1kg minced lamb
- 2 onions, roughly chopped
- finger length piece fresh root ginger
- 2 garlic cloves, roughly chopped
- 1 tbsp cumin
- 2 tbsp cinnamon
- ½ tsp hot chilli powder
- 1 tbsp olive oil
- 6 large tomatoes, roughly chopped
- 2 tbsp tomato purée
- 1 tbsp honey
- 550ml lamb or beef stock
- 200g dried apricot, chopped
- large bunch coriander, leaves only, roughly chopped
- 2 red onions, roughly chopped
- 1¼kg sweet potato, peeled and cut into chunks
- 50g butter
- 1¼kg potatoes, peeled and cut into large chunks
- toasted cumin seeds, to serve
- Brown the lamb in batches in a large, deep frying pan (there’s no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
- Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it’s a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
- While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
- Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you’re making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
- Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.
- 100g red lentils
- 2 leeks, chopped
- 4 celery sticks, chopped
- 1 reduced-salt vegetable stock cube
- 150ml red wine
- 3 heaped tbsp tomato purée
- 1 tbsp chopped thyme
- 800g celeriac, peeled and chopped (as for cooking potatoes)
- 210g can butter beans, drained
- 50g light cream cheese
- green veg, such as broccoli, to serve (optional)
- Boil the celeriac until tender when tested with the point of a knife, adding the beans for the final 5 mins of cooking. Drain and roughly mash with the cream cheese until the cheese is well mixed, but the veg is still a little chunky.
- Meanwhile, tip the lentils into a pan with the leeks, celery and stock cube. Pour in the red wine and 600ml water, and add the tomato purée and thyme. Bring to the boil, cover the pan and simmer for 20-25 mins until the lentils are soft and pulpy. Towards the end of cooking, add a splash more water if they are drying out.
- Heat oven to 200C/180C fan/gas 6. Spoon the lentils into the base of 4 individual pie dishes, then top with the celeriac mash, smoothing it to the edge of the dishes. Bake for 35 mins until bubbling and golden, then serve with a green veg such as broccoli, if you like.