With Britain going into lockdown again, its pubs are closed, but that doesn’t mean you can’t enjoy pub food. Here are some mouth watering fall weather recipes, courtesy of the BBC (and yes – the British do love their mashed potatoes!).
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- l lb pack ground lamb
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 2 cups beef stock
- 2 lb potatoes, cut into chunks
- 6 tbsp butter
- 3 tbsp milk
1.Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
2.When soft, turn up the heat, crumble in 1 lb. ground lamb and brown, tipping off any excess fat.
3.Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
4.Pour over 2 cups beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
5.Meanwhile, heat the oven to 350F, then make the mashed potatoes. Boil the 2 lb. potato, cut into chunks, in salted water for 10-15 mins until tender. Drain,then mash with 6 tbsp butter and 3 tbsp milk.
6.Put the mince into an oven proof dish, top with the mashed potato and ruffle with a fork.
7.Bake for 20-25 mins until the top is starting to color and the mince is bubbling through at the edges.
8.Leave to stand for 5 mins before serving.
- 3 tbsp olive oil
- 2 ¾ lbs ground beef
- 2 onions, finely chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp flour
- 1 tbsp tomato purée
- large glass red wine (optional)
- 3 2/3 cups beef stock
- 4 tbsp Worcestershire sauce
- few thyme sprigs
- 2 bay leaves
- 4 lbs potatoes, chopped
- 1 cup milk
- 2 tbsp butter
- 1 cup strong cheddar, grated
- freshly grated nutmeg
1.Heat 1 tbsp olive oil in a large saucepan and fry 2 ¾ lbs ground beef until browned – you may need to do this in batches. Set aside as it browns.
2.Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
3.Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
4.Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 3 2/3 cup beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
5.Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
6.Meanwhile, make the mashed potatoes. In a large saucepan, cover the 4 lbs potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
7.Drainwell, then allow to steam-dry for a few mins. Mash well with the 1 cup milk, 2 tbsp butter, and three-quarters of the 1 cup strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
8.Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
9.If eating straight away, heat oven to 425F and cook for 25-30 mins, or until the topping is golden.
10.If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mashed potatoes following the previous steps, and then oven cook in the same way to finish.
Bangers & Mash
- 2lb 4oz potatoes pot
- 8 large good-quality sausages
- 1 tbsp vegetable oil
- 9oz cabbage S
- 4 spring onions
- 5 tbsp milk
- 1¾oz unsalted butter
- salt and pepper
1.Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork.
2.Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.
3.Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.
4.Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.
5.Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages.