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Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
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Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

SERVES
4
COOK TIME
15
PREP TIME
15
DIFFICULTY
Easy
Tags Dinner, Spaghetti, Zucchini
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g spaghetti
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled & finely sliced
  • 1/2 tsp dried chilli flakes
  • 3 anchovies
  • 2 zucchinis, grated
  • 1 lemon, juice & zest
  • 1/3 cup flat leaf parsley, chopped
  • 70 g baby rocket leaves
  • sea salt & freshly ground black pepper
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft. Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts. Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our, 1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls of mixture, in batches.

Print Recipe
Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan
Recipe Notes
  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft.
    Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts.
    Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over
    a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped
    tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook
    for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our,
    1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves
    & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls
    of mixture, in batches.
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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

SERVES
8
COOK TIME
45
PREP TIME
15
DIFFICULTY
Easy
Tags Barbecue
Collections Quick & Easy

INGREDIENTS

  • 2 red capsicums, deseeded
  • 1 tbsp olive oil
  • 8 fresh chorizo sausages
  • 8 baby fennel, halved and thinly sliced
  • 20 g baby rocket leaves
  • fried shallots, to serve
  • Salsa Verde Mayonnaise
  • 2 tbsp baby capers, drained
  • 2 tbsp baby cornichons
  • 1/2 red onion, peeled & chopped
  • 1 clove garlic peeled crushed
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • zest and juice of a lemon
  • Sea salt and freshly ground black pepper
  • 1 cup egg mayonnaise

METHOD

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.
To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

Print Recipe
Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket
Recipe Notes
  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.

To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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Rocket, parmesan & pear salad with prosciutto gremolata

Rocket, parmesan & pear salad with prosciutto gremolata

SERVES
8
COOK TIME
5
PREP TIME
20
DIFFICULTY
Easy
Tags Pear, Prosciutto
Collections Autumn, Quick & Easy

INGREDIENTS

  • 100 g baby rocket leaves
  • 1 baby fennel, halved and thinly sliced
  • 1/4 cup roasted walnuts
  • 2 tbsp olive oil (extra virgin)
  • juice of a lemon
  • Sea salt and freshly ground black pepper
  • 50 g shaved parmesan
  • Prosciutto gremolata
  • 1 tbsp olive oil
  • 80 g thinly sliced proscuitto, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp lemon rind finely grated or zested
  • 1 tbsp finely chopped flat leaf parsley
  • Freshly ground black pepper

METHOD

  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.

Print Recipe
Rocket, parmesan & pear salad with prosciutto gremolata
Recipe Notes
  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.
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Mixed nut rice pilaf

Mixed nut rice pilaf

SERVES
6-8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Nuts, Pilaf
Collections Autumn

INGREDIENTS

  • 2 tbsp olive oil
  • 40 g butter
  • 1 large brown onion, peeled & finely sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1/4 tsp ground cumin
  • 4 cardamom pods
  • 1/4 tsp tumeric
  • 2 cups Basmati rice, rinsed
  • pinch saffron, soaked in 2 tbsp boiling water
  • 1 tbsp mixed peel
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 625 ml vegetable stock
  • 1/2 cup roughly chopped roasted pistachios
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped
  • Sea salt and freshly ground black pepper

METHOD

  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.

Print Recipe
Mixed nut rice pilaf
Recipe Notes
  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.
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