1、Shepherd’s pie with lamb’s liver

Slow cook lamb mince with liver to pack this family favourite with flavour - chop the vegetables in a processor to save time

Shepherd’s pie with lamb’s liver recipe

Ingredients

Method

Fry 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.
  • Add the liver to the mince and cook for a few mins until it changes colour. Tip the mince and liver into a bowl, deglaze the pan using a splash of the stock, then pour the liquid on top of the mince and liver mixture. Wipe out the pan.
  • Heat the rest of the oil. Add the vegetables and herbs, season and soften for 10 mins. Stir in the purée, Worcestershire sauce, mince, liver and stock. Cover and simmer for 1 1⁄2 hrs until the sauce is rich and the meat tender. After 45 mins, stir it and add a splash of water if at all dry. If any bits of liver look prominent, mash them into the sauce.
  • Start the mash topping with 30 mins cooking time to go. Heat oven to 190C/170C fan/gas 5. Boil the potatoes until tender, then drain. Warm 150ml of milk in the potato pan, then add the drained potatoes and the butter. Mash until smooth, adding more milk if needed. Season generously and stir through most of the cheese and all the parsley.
  • When the mince and liver is ready, transfer it to a deep baking dish. Top with the mash, smoothing it to the edges of the dish, then scallop the top with a knife or leave it rough. Scatter with the rest of the cheese and bake for 45 mins until golden and bubbling. Let stand for 5 mins, then serve with seasonal vegetables and an extra dash of Worcestershire sauce.

  • https://www.truecookbook.com/recipe/shepherd-s-pie-with-lamb-s-liver-9665/

    2、Veggie shepherd's pie with sweet potato mash

    The secret to this shepherd's pie’s filling is to choose big carrots so they don’t lose their texture when cooked
    Veggie shepherd

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.
    3. 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.

    3、Fragrant shepherd’s pie with apricots

    Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser
    Fragrant shepherd’s pie with apricots recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    4、Lentil shepherd’s pie with celeriac & butter bean mash

    Lighten up a family favourite with this vegetarian shepherd's pie - mash celeriac and white beans with cream cheese for a low-GI topping
    Lentil shepherd’s pie with celeriac & butter bean mash recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.

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