Monday, 23 January 2012

Somerset Stew and Cheddar and Parsley Mash

We're on a health kick here! And still going as February draws nearer. We just had this for dinner and as well as being super tasty, it left us feeling like we'd eaten healthily too. Which is always a good feeling to accompany being full! Give this a try, it's a nice winter warmer.

Not the most artistic photo, but trust me it's TASTY!

You will need:
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 large carrot, finely chopped
  • 1 leek, chopped
  • 1tbsp tomato puree
  • 400g tin chopped tomatoes
  • 200g tin of butter beans, drained
  • 400g tin flageolet beans, drained
  • 200ml dry cider
  • 250ml vegetable stock
  • Sprigs of thyme, leaves only
For the cheddar and parsley mash
  • 850g potatoes
  • Splash of milk
  • 25g butter
  • 75g cheddar cheese
  • Chopped parsley, handful

To make

Heat your oil in a large pan and add the carrot, onion, garlic and leek

Fry until soft

Add the tomato puree, chopped tomatoes, butter beans, flageolet beans, cider, vegetable stock, thyme and simmer for 15-20 mins until the stew thickens and the vegetables are tender

For the mash: peel the potatoes and cut into chunks. Boil in salted water for 15 mins

Drain, put back in the pan and mash with the milk, butter, cheese and parsley

Season and (if you like) decorate with lumps of butter and place under the grill for a golden and crisp finish

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