Tag Archive: Lamb

  1. Shepherd’s Pie

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    This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole, believe us, it may look small, but they are deep enough to get a fair amount of filling in then topped with mashed potato and served with a side of veg, it’s the ideal amount. We’ve used the 24cm Copper Tri-ply Stockpot for making the filling for the recipe. Then we’ve used the Copper Base 20cm Saucepan for boiling the potatoes; the deeper more family friendly capacity of the Copper Base range allows enough space to comfortably boil the potatoes.

    Kids in the Kitchen

    Mashing – Have the kids been full of energy all day? Here’s how to help them get a little bit out! If you’re worried about the pot falling off the side from them trying to mash, just put it in the kitchen sink! Also, if you have a potato ricer this can be fun for the kids to put pieces into it and squeeze, similar to playing with play-dough!

    Assembling – Get all the little dishes/mini casseroles that you are going to use out. It doesn’t matter if they’re all the same or a few different. Let your children choose which one they’d like and let them assemble it themselves. Pie filling, potatoes then grate their own cheese on the top. Here they can choose how much of each ingredient they’d like, yielding a truly unique pie just the way they would like it.

    ProWare's Irish Shepard's Pie Recipe

    Serves: 6


    Ingredients

    • 1 tablespoon sunflower oil or other oil for frying
    • 2 celery sticks, finely chopped
    • 2 medium carrots, peeled and finely chopped
    • 2 leeks, sliced in half lengthways, then finely chopped
    • 750g minced lamb
    • 2 tablespoons tomato purée
    • 2 tablespoons Henderson’s Relish (sub. Worchestershire Sauce if Hendo’s is not available)
    • 500ml beef stock
    • 1 tablespoon plain white flour
    • 1.2kg potatoes, peeled and chopped into chunks
    • 2 tablespoons milk
    • 80g butter
    • 50g grated cheddar cheese (optional)
    • Salt and freshly ground pepper to taste
    • Serve with steamed green beans or other vegetables

    Equipment


    Cooking Method

    1. Heat the oil in the stockpot over a medium heat, once hot add the celery, carrot and leeks. Sweat the vegetables for around 5-10 minutes without browning.
    2. When the vegetables are soft turn up the heat slightly and add the lamb mince, breaking it up with the spoon once in the pan. When the meat has browned spoon out the excess fat.
    3. Add the Henderson’s Relish and the tomato purée, stir to combine. Now pour over stock and bring to a simmer.
    4. Cover and cook for 20 minutes over a low heat then remove the lid and cook for a further 20 minutes to let the sauce reduce.
    5. Meanwhile, preheat the oven to 180°C and make the mashed potatoes in the 20cm saucepan. Boil the potatoes in salted water until tender. Strain and mash the potatoes with the milk and butter. Set to one side.
    6. With 5 minutes remaining on the cooking time for the pie filling, check to see if the sauce is thick enough. If it has a lot of excess liquid, sprinkle in the plain flour and stir until combined. Let this cook for the remaining 5 minutes. Remove from the heat.
    7. Divide the pie filling between the Mini Cast Iron Casseroles and then top with mashed potato covering to the edges then ruffling the potato slightly with a spoon to make soft peaks. Sprinkle a little grated cheddar cheese on the mashed potato.
    8. Place in the oven for 20 minutes until it is slightly browned. After 20 minutes if the top is not yet brown you can switch your oven to the grill setting to finish the tops off slightly. Keep an eye on the pies at this point in order not to burn the top of the mash.
    9. The Mini Casseroles will hold the heat for quite a long time after being in the oven so be careful when handling and eating. Serve with a side of steamed green beans, peas or other vegetables.

     

  2. Roast Lamb with Pickled Shallot Mint Sauce

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    The lamb roast – a great show stopping centerpiece for any celebratory meal or even your usual Sunday lunch. You simply can’t beat it, especially with a freshly made mint sauce.

    pickled shallot collage

    This Pickled Shallot Mint Sauce is a twist on your traditional mint sauce inspired by a love of pickled and fermented foods. I can guarantee you’ll enjoy this light and tasty, no fuss sauce alongside your roast lamb. Pickled and fermented foods have been gaining in popularity over the last few years and have become quite ‘trendy’ given the interest in their bold flavours, health benefits and a desire to create hand crafted foods with artisan technique.

    Lamb collage 2

    For the lamb, we’ve cooked it based on a Hugh Fearnley-Whittingstall recipe which uses the typical garlic and rosemary combination with the addition of slivers of anchovies as a means to season the joint. This recipe is a fail safe one we have used on many occasions.

    Written by Corin

    sauce and lamb collage

    Serves:  6
    Prep time: 25 minutes
    Cooking time: 3 hours


    Ingredients

    For the Roast Lamb

    • 1.8-2kg leg of lamb
    • 50g tin of anchovies
    • 4-5 sprigs of rosemary
    • 5 garlic cloves, peeled then sliced lengthwise into 2 or 3
    • 1/2 bottle of dry white wine
    • Freshly ground black pepper

    For the Pickled Onion Mint Sauce

    • 3 banana shallots, sliced into thin circles
    • 2 bunches of mint, leaves finely chopped
    • 140ml white wine vinegar
    • 140ml boiling water
    • 1/2 teaspoon salt
    • 2 tablespoons caster sugar

    Equipment


    Cooking Method – Roast Lamb

    1. Preheat the oven to 220°C.
    2. Use a small knife to make about 12 5cm deep cuts into the flesh side of the joint. Insert a piece of garlic with half an anchovy and a small piece of a sprig of rosemary into each cut.
    3. Drizzle the remaining oil from the anchovies over the leg of lamb. Sprinkle over plenty of black pepper and place lamb in the roasting tray pouring the wine around it.
    4. Put in the oven and let sizzle for 30 minutes then turn down the oven temperature to 180°C and roast the lamb for a further 50 minutes, depending on how rare you would like your meat. These timings will yield a medium-rare roast so for a more well done roast cook slightly longer.
    5. Periodically baste the meat during this time with the wine and juice in the roasting tray. Once done, take the roast out of the oven and remove from tray onto a double layer of aluminium foil and wrap it securely. Leave the roast lamb to rest for 15 minutes with a few tea towels around it as well for insulation.
    6. In the meantime, taste the juices to see if any seasoning is needed and if the juices are too thin, decant into a saucepan and reduce slightly over a medium heat on the hob.

    Cooking Method – Pickled Shallot Mint Sauce

    1. Bring a medium saucepan of water to the boil.
    2. Par-blanch the shallots by placing them in the sieve and putting the sieve in the boiling water for 1 minute, moving the shallots around with a spoon so they are evenly blanched, then remove. You can also hold the sieve over the sink and pour the boiling water over the shallots.
    3. In a bowl place the chopped mint, shallots, white wine vinegar, boiling water, salt and sugar, then mix well.
    4. Let stand for 10 minutes and serve with meat when it is ready. Use the sauce within 5 days of making.