Leftover Lamb Shepherd's Pie

Prepare: less than 30 mins

Cook: 30 mins to 1 hour

Serve: Serves 6

Ingredients

2 tbsp oil, for frying

1 large onion, chopped,

3 large carrots, diced

2 garlic cloves, finely chopped

100ml/3½fl oz red wine

2 tbsp tomato purée

150ml/5fl oz lamb, chicken or beef stock or leftover gravy

1 tbsp Worcestershire sauce

1 tsp redcurrant jelly

small rosemary sprig

500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)

150g/5½oz fresh or frozen peas

small handful flatleaf parsley, chopped

1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped

50g/1¾oz butter

60ml/2fl oz double cream

salt and freshly ground black pepper

Method

Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened.

Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes.

Preheat the oven to 200C/180C Fan/Gas 6.

Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper.

If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato.

Bake for 25 minutes or until golden-brown and bubbling.

Notes:

Added Rutabaga and Parsnips 

Doubles the sauce due to the amo

unt of veggies 

Uses cranberry sauce instead of red currant jelly

Uses thyme instead of rosemary 

Added some soy sauce and fish sauce to increase the umami

Added some shredded cheese on top of the potatoes and broiled for a few minutes 

From: BBC's Rick Stein’s Food Stories

Potsticker Soup with Mushrooms & Bok Choy

Total Time: 30 minutes

 

Yield: 4 servings 

 

Warm up with this comforting Potsticker Soup with Mushrooms & Bok Choy! Packed with delicious dumplings, tender bok choy, and earthy mushrooms in a flavorful broth, this soup is a cozy and satisfying meal. Perfect for a light lunch or dinner!

Ingredients

For the Soup:

4 cups low-sodium chicken or vegetable broth

2 cups water

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 garlic cloves, minced

1 teaspoon chili garlic sauce (optional, for heat)

4 oz (about 1 1/2 cups) sliced mushrooms (shiitake or button mushrooms)

2 cups bok choy, chopped (about 2–3 small heads or 1 large bunch)

1/2 cup green onions, chopped (for garnish)

1 tablespoon cilantro (optional, for garnish)

For the Potstickers:

12–16 frozen potstickers (store-bought or homemade; pork, chicken, or vegetable)

1 tablespoon olive oil (for pan-frying, optional)

Instructions

Prepare the broth: In a large pot, combine the chicken or vegetable broth and water. Bring to a simmer over medium heat. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce (if using). Simmer for about 5 minutes to allow the flavors to meld.

Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they begin to soften and release their juices.

Cook the bok choy: Stir in the chopped bok choy and cook for 3-5 minutes until the bok choy is tender but still vibrant green.

Add the potstickers: If you’re using frozen potstickers, heat a tablespoon of olive oil in a separate pan over medium heat. Add the potstickers and pan-fry them for about 2-3 minutes until golden and crispy on the bottom. Then, add them to the simmering soup, letting them cook through for about 7-10 minutes, or until they float to the top and are fully heated.

Note: If you prefer not to fry the potstickers first, you can add them directly to the simmering broth, but pan-frying gives them an extra layer of flavor and texture.

Garnish and serve: Once the potstickers are cooked through, taste the soup and adjust seasoning with extra soy sauce or chili garlic sauce if desired. Ladle the soup into bowls, ensuring each bowl gets a few potstickers, mushrooms, and bok choy. Garnish with green onions and cilantro, if desired.

Enjoy! Serve immediately while hot.

Notes

You can use store-bought frozen potstickers (vegetable, pork, or chicken) for convenience, or make your own homemade potstickers.

For a vegetarian version, use vegetable or tofu potstickers and vegetable broth.

If you like a spicier broth, feel free to add more chili garlic sauce or even a splash of sriracha.

From: Facebook