Tag Archive: Potatoes

  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


    • 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


    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. Hasselback Potatoes

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    First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.

    It is definitely worth checking out Jamie Oliver’s divine recipe for Hasselback Potatoes served with Gorgonzola and honey.

    Written by Faye

    Serves: 6 as a side dish

    Prep time: 20 minutes (plus 30 minutes soaking time)

    Cooking time: 60 minutes



    • 1.5kg Maris Piper or King Edwards (we used whole potatoes, we picked through to find potatoes that were about the size of eggs), peeled
    • 4 tablespoons sunflower or vegetable oil
    • 3 teaspoons of table salt for the salted water
    • Sea salt to taste

    Cooking Method

    1. Carefully slice a series of cuts into the top of the peeled potatoes. Try to cut about 2/3rds of the way into the depth of the potato.
    2. Soak the potatoes in salted water for 30 minutes then drain & pat dry.
    3. Meanwhile pre-heat the oven to 200°C.
    4. Add the oil to a large roasting pan and place in the pre-heated oven for 3 – 4 minutes.
    5. Carefully add the potatoes to the roasting pan, tossing them gently to ensure that they are covered in oil.
    6. Turn the potatoes so that the cut sides are facing upwards. Season with salt.
    7. Roast for approximately one hour, basting occasionally. The potatoes will turn a tempting golden brown colour.
    8. Sprinkle with a little more sea salt and perhaps some pepper to serve.
  3. Potato Dauphinois

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    This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.

    ProWare's Potato Dauphinois

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 40 minutes


    • 1 small clove garlic, finely chopped
    • 1 shallot, finely chopped
    • 15g butter
    • 400g potatoes, peeled and thinly sliced
    • Salt and pepper for seasoning
    • Pinch of grated nutmeg
    • 300ml milk
    • 150ml double cream (crème fraiche can be substituted)
    • Extra butter to rub on inside of mini casseroles
    • 25g grated gruyere cheese


    Cooking Method

    1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
    2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
    3. Preheat the oven to 220°C.
    4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
    5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
    6. Butter the insides of the mini casseroles.
    7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
    8. Bake in the oven without the lids for 10 minutes or until golden brown.
    9. Using oven gloves remove the casseroles, return the lids and serve immediately.

    ProWare's Potato Dauphinois in our Copper Tri-ply Mini Casserole


  4. Sweet Potato Mash

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    Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.

    Serves: 4 as an accompaniment

    Prep time: 15 minutes

    Cooking time: 20 minutes


    • 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
    • 2 sprigs fresh rosemary, leaves finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g butter
    • Salt for seasoning


    Cooking Method

    1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
    2. Peel and chop sweet potatoes into 1 inch pieces.
    3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
    4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
    5. Finely chop garlic and chilli.
    6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
    7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
    8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.