Shepherds Pie Jackets
This variation on classic Shepherd's pie could also be made with the leftovers of the Sunday joint. It's the perfect way to get children to eat vegetables without even realising it.
Serves 4-8
Ingredients
4 large baking potatoes
1 tablespoon olive oil
1lb / 450g lean minced beef
1 onion, chopped
2 carrots, diced
1lb / 450g button mushrooms, sliced
1 garlic clove, crushed
2 tablespoons Worchester sauce
300ml / 1/2 pint beef stock (from a cube is fine)
1 tablespoon tomato puree
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon milk
2oz / 50g butter
100g / 4oz Cheddar cheese, grated (Dubliner, if possible)
salt and freshly ground black pepper
steamed broccoli, sugar snap peas and courgettes, to serve
Method
Preheat the oven at 180C/350F/Gas 4. Pierce the potatoes a couple of times to prevent them from splitting, then rub them with a little salt to help give them an extra-crispy skin, and place directly on the oven shelf. Bake for about 1 hour or until slightly softened when squeezed. Remove from the oven and leave until cool enough to handle.
Meanwhile, heat the oil to a large sauté pan with a lid, then tip in the minced beef, onion, carrots, mushrooms and garlic. Sauté for 10 minutes until the onions are golden and the mince is lightly browned, breaking up any lumps of mince with the back of a wooden spoon. Stir in the Worchester sauce and cook for another 2 minutes. Pour in the stock and then add the tomato puree and thyme, stirring until well combined. Cover and simmer for 20 minutes or until the mince is cooked through and completely tender. Finally stir in the parsley and season to taste.
Preheat the grill. Cut each cooked potato in half lengthways, scoop out the flesh into a bowl leaving a thin layer, then quickly mash with the milk and butter. Season to taste and beat with a wooden spoon until smooth. Place the scooped out potato skins in a shallow roasting tin and spoon in the cooked mince mixture. Spoon the mashed potato into a piping bag with a 1in / 2.5cm nozzle and pipe on top of the filled potato skins. Sprinkle over the Cheddar and place under the grill until cheese is bubbling and golden and the potatoes are completely heated through.
To Serve
Arrange the Shepherds pie jackets on warmed serving plates with some steamed broccoli, sugar snap peas and courgettes.
Tip
If you're short of time give the baked potatoes a head start in the microwave on high for 5 minutes and half the cooking time.
Smoothies
Serves 4
Smoothies are a family favourite in my house, especially with my sisters. They really are a great way to start the day but are amazingly low in fat!
Peach and Strawberry Smoothie
Ingredients
14oz / 400g can peach slices in natural juice
4oz / 100g fresh or frozen strawberries, plus extra to decorate
1/2 pint / 300 ml apple juice, well chilled
1/4 pint / 150ml vanilla yoghurt, well chilled
handful ice cubes
Method
Tip the whole can of peaches and juice into a food processor or liquidiser and add the strawberries, apple juice and yoghurt with four of the ice cubes. Blend until smooth.
To Serve
Pour the smoothie into tall glasses filled with the rest of the ice cubes. Decorate each glass with a whole strawberry.
*Tip
Frozen berries are brilliant to use straight from the freezer for smoothies as they instantly cool the mixture down.
Banana, Passion Fruit and Pineapple Smoothie
Serves 4
Use the vanilla yoghurt and skimmed milk straight from the fridge to help keep the smoothies as cold as possible.
Ingredients
2 passion fruit
2 ripe bananas
14oz / 400g can pineapple cubes in natural juice
1/4 pint / 150ml vanilla yoghurt, well chilled
1/4 pint / 150ml skimmed milk, well chilled
handful ice cubes
fresh mint sprigs, to decorate
Method
Cut the passion fruit in half and scoop the pulp with a teaspoon into a food processor or liquidiser. Peel the bananas and chop the flesh and add to the processor with the whole can of pineapple cubes and juice, yoghurt, milk and four of the ice cubes. Blend until smooth.
To Serve
Pour the smoothie into tall glasses filled with the rest of the ice cubes. Decorate each glass with a mint sprig.
*Tip
Choose dark dimpled passion fruit, which indicates ripeness, and the largest specimens you can find.
Cajun Chicken Supper
Serves 4–8
Because we love it so much, here's a great chicken dish. So simple, but it has fantastic Cajun flavours to heat it up – an ideal supper or lunch.
Ingredients
4 small French baguettes
4 chicken breasts, skinless
4 oz / 110 g Cheddar cheese, grated
3 tablespoons mayonnaise
2 rounded teaspoons Cajun spices
Mixed salad leaves for garnish
2 oz / 50 g sweet chilli sauce
Seasoning
Method
Preheat the oven to 180ūC / Gas 4.
Sprinkle the chicken breasts with Cajun spices, season and place on a baking tray. Cook in the oven for about 15-20 minutes. The chicken should be springy to the touch when cooked.
Mix half the chilli sauce with the mayonnaise and season. Slice the baguettes in half and toast on one side. Now slice the cooked chicken breasts into thin slices.
Drizzle the mayonnaise over each slice of bread and place the sliced chicken on top. Sprinkle the Cheddar cheese over the chicken and drizzle some chilli sauce on top. Place under the grill and cook until golden brown on top.
To Serve
piping hot with some salad.
*Tip
This is a great dish for a sudden influx of hungry people – so fast and easy to prepare. Everybody can help.
