Today, two mouth-watering recipes made with the very best of ingredients that are always a pleasure to serve.
Today, two mouth-watering recipes made with the very best of ingredients that are always a pleasure to serve.
Shepherd’s pie is talked of as a comfort food, which is true, but it is so much more – it is a meal to hit the spot on an autumn evening. Just look at the list of fabulous ingredients and all topped off with wonderful potatoes and the great taste of Drinagh cheddar. I visited the Drinagh Co-op near Skibbereen a while back. They are one of the largest co-ops in Ireland and I highly recommend their cheeses.
I have been in Connemara often to visit the sheep farmers of the area who were awarded Protected Geographical Indicator (PGI) status by the EU in 1999. PGI is highly sought after by food producers. I use this lamb in the restaurant and customers love it.
There is more of an Italian feel about the beef mince recipe. Again it uses the Simply Better Italian chopped tomatoes and I visited these producers for the TV show a while back. These are two meals that I like to come back to again and again.
Happy cooking,
Neven.
(Glens of Antrim) Shepherd’s Pie
Serves six to eight
2 tbsp Irish Rapeseed Oil
740g Simply Better Connemara Hill Lamb fresh Irish lamb mince
1 tin of Simply Better Italian chopped tomatoes
2 tsp Simply Better Organic garlic & herb seasoning
¼ tsp organic cinnamon
Atlantic sea salt & organic herbs
2 carrots, diced
2 onions, finely chopped
2 celery sticks, diced
100g button mushrooms, sliced
1 tbsp Worcestershire Sauce
100ml chicken or beef stock
100ml white wine
20g plain flour
Buttered peas, to serve
For the cheesy mash:
150g Simply Better West Cork Co-Op extra mature Drinagh Ccheddar, grated
1kg Rooster potatoes, cut into chunks
75g butter, plus a little extra
1 Put a frying pan over a high heat and add a little of the oil. Season the minced lamb with the Atlantic Sea Salt, then add it to the pan to fry in batches. Don’t cover the surface of the pan completely, as adding too much meat will reduce the temperature of the pan and the meat won’t brown. Avoid over-stirring the mince as it fries. Leave it alone and allow it to develop a good brown colour before breaking it up with a wooden spoon and turning it over. Drain in a colander to remove any excess fat.2 Wipe out the pan, then add the butter and allow it to melt over a medium heat. Add in the vegetables and saute for two to three minutes. 3 Tip in the browned lamb mince, stirring to combine. Add in the white wine and stock followed by the garlic and herb seasoning, then stir in the Worcestershire sauce. Add in the chopped tomatoes and cinnamon.4 Sprinkle over the flour and cook for two to three minutes, stirring continuously to mix in the flour.5 Bring to the boil and then reduce the heat to a gentle simmer and cook for one hour, until meltingly tender. If the sauce becomes too thick add a little more water.6 During the last half an hour of cooking time, make the mash. Put the potatoes in a pan of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pan over a low heat for two to three minutes to remove as much moisture as possible. Remove the pan from the heat, then mash with a potato masher until smooth. Beat in the cheese and butter and season to taste.7 Preheat the grill. 8 Spoon the mince into a baking dish, then spoon the mash on top. Dot with a little more butter and grill until golden. Alternatively, leave to cool completely and store in the fridge for up to two days, then preheat the oven to 180°C (350°F, gas mark four) and cook on the bottom shelf for 45 minutes, until bubbling and brown. Serve straight to the table with a dish of the buttered peas alongside.Roasted Mediterranean vegetables and meatballs
Serves four
400g packed Simply Better Irish Angus beef steak mince
50g (2oz) Ciabatta breadcrumbs
1 egg, beaten
½ tsp dried thyme
2 tbsp chopped fresh flat-leaf parsley
2 red onions, halved
2 large potatoes, cut into wedges
2 courgettes, cut into batons
20 cherry tomatoes
2 tbsp Simply Better Sicilian Dop Val Di Mazara extra virgin olive oil
225g feta cheese, crumbled
Black olives (optional)
Sea salt and freshly ground black pepper
1 Preheat the oven to 200°C (400°F, gas mark six). Place the beef, breadcrumbs, egg, thyme and seasoning in a bowl, then grate in half an onion and add half of the parsley. Using your hands, mix until well combined and then shape into eight even-sized patties. Place in a large, shallow roasting tin.2 Cut the remaining onion halves into wedges and arrange them around the beef patties with the potato wedges, courgette batons and cherry tomatoes. Drizzle over the olive oil and season to taste. Roast for about 40 minutes, turning everything once until the beef patties are cooked through and the vegetables are all tender and lightly charred.3 Remove the tin from the oven and scatter over the feta cheese (and black olives if using) with the rest of the parsley and bring straight to the table. Allow everyone to help themselves. Read more
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