COMFORTING PIES - SLOW COOKED LAMB SHEPHERD'S PIE AND CREAMY CHICKEN, WILD MUSHROOM AND SHERRY PIE

Easy pies to bring comfort.

Hello all,

This week is all about pies, the ultimate comfort food for this time of year. Two simple recipes. One topped with fluffy, buttered cheese mash and the other with a blanket of golden puff pastry. 

I can vouch for the comfort level these pies bring. Two weeks ago I made the shepherd’s pie whilst heavily pregnant, I popped it in the freezer knowing that soon I would really need it. And this week I ate it with a small baby snoozing on my lap - it was the most deliciously soothing plate of food for a week that has brought with it huge amounts of change and buckets of love.

I’m going to keep it short today because I think these recipes speak for themselves. They are doable, wholesome and should be in everyone's home cooking repertoire. Both can be batch cooked on a Sunday, popped in the freezer and defrosted for a weeknight supper - just when you might be in need of comfort and substance.  

I hope you give them a go - have lovely weeks. I'm off to cuddle a small human!

See you next week folks,

Esther x 

HOW TO MAKE A GOOD SHEPHERD’S PIE

THE MEAT - Use a good fatty cut of shoulder or lamb neck when slow cooking. It will soften and become deliciously tender during its slow cook. You could use a good high fat content lamb mince instead if you like - try and get a coarsely ground mince from your butchers.

BROWNING - Wether you opt for mince of a cut of lamb the meat needs to be really well browned to build up that rich flavour. Always fry your meat in batches over a high heat and let it brown well on once side before turning. It will release from the bottom of the pan easily when its built up a good, dark crust and thats when you’ll know when to turn it (or stir it if its mince)

THE TOPPING - Maris pipers are my potato of choice for a potato topped pie - as they have a floury texture, perfect for mashing. Make sure you leave them to steam dry after boiling to let out any excess moisture. Passing them through a potato ricer is the best way to get a smooth, fluffy mash. If you don’t own one i’d recommend pushing the potatoes through a sieve.

THE EXTRAS -

• Herbs - rosemary and bay work well but you could also use a handful of fresh thyme if you like.

• Cheese - cheese in the mash adds a rich, savoury flavour that works really well. You could use a good cheddar, Comte or gruyere if you like.

• Booze - I used a nice Welsh pale ale but a brown ale would work well or swap out the ale for red wine if you like.

Slow cooked lamb and ale shepherd’s pie

PREP 1 HOUR

COOK 30 MINS

SERVES 5-6 

2 tbsp neutral oil 

1kg lamb neck or shoulder, cut into 3cm chunks 

1 large carrot, finely chopped

1 onion, finely chopped

2 celery stick, finely chopped

2 tbsp plain flour 

2 tbsp tomato puree

200ml good quality ale 

300ml lamb stock 

1 fresh bay leaf tied with 3 sprigs rosemary 

3 tbsp worcestershire sauce 

For the topping 

1.2 kg maris piper potatoes 

150ml whole milk 

80g unsalted butter 

100g cheddar cheese, grated 

Heat the oil in a large, lidded casserole pot over a high heat. Add a third of the lamb and fry for 7-10 mins, turning only when the lamb has formed a dark crust and will release easily from the base of the pan. Once browned on all sides, remove from the pan with tongs and set aside on a plate. Continue with the remaining lamb. 

With the lamb now on a separate plate, add the onion, celery and carrot to the pan. Fry gently over a medium heat for 10 mins with a pinch of salt then add all of the meat back to the pan. Stir in the flour and cook for 3 mins then add the tomato puree and ale, bring to a simmer. Pour in the lamb stock and nestle in the herbs and mix in the worcestershire sauce. Season well with a scrunch of salt and 8 grinds of black pepper. Pop the lid on, turn the heat to low and cook for 1 ½ hours OR until the lamb is softened, soft enough for a spoon to be inserted into the meat. Remove the herbs and discard. Simmer over a medium heat for 10 mins with the lid off until thickened. 

Peel and cut the potatoes into 4cm chunks. Tip into a large saucepan, cover with cold water and a good scrunch of salt. Put the lid on and bring to a simmer, once bubbling, cook for 12 mins. Drain and leave to steam dry in the colander for 10 mins. Push the potatoes through a potato ricer back into the pan. Add the milk and warm through, then add the butter and most of the cheese as well as some seasoning. 

Heat the oven to 180C/160C fan. Spoon the filling into a medium ceramic dish. Top with mounds of the potato and finish with the extra cheese. Bake for 25-30 mins in the centre of the oven until golden brown and bubbling. Serve with buttered peas. 

HOW TO FREEZE - Take the recipe to the point of topping with the mash. Allow the shepherd's pie to cool completely. Double wrap and freeze in the dish. Defrost completely overnight or for a minimum of 6 hours then bake for 35 mins in the oven. Check the filling is piping hot before serving. The pie will freeze well for up to 3 months.

CREAMY CHICKEN AND MUSHROOM PIE

With jammy shallots, mushrooms, thyme and sherry. Worth hunting out the all butter puff pastry if you can as it is ten times better than rest.  Adding the miso to the chicken stock is a great addition but would be fine without.

PREP 45 MINS

COOK 25 MINS

SERVES 4 - 6