Saturday lunch

Saturday lunch, perfect time for comfort food. So this morning I got up, and after a bit of pottering decided to cook a shepherd’s pie and some lemon custard pots for a gang of friends.

I was in Oval, so went to the local farmers market and picked up what I could, including delicious minced lamb from Kent and most of the vegetables.


For the shepherd’s pie I used:

  • 1 kg of potatoes for mashing
  • 600g minced lamb
  • 2 carrots
  • 1 onion
  • 1 garlic clove
  • worcestershire sauce
  • dessertspoon of flour
  • 1 tin of tomatoes
  • tomato puree
  • half a pint of stock
  • slug of red wine

Everyone probably has their own recipe for shepherd’s pie, but here’s my take.  Pop the oven onto 180. Finely chop an onion and soften on a low heat in a mix of olive oil and butter. After a couple of minutes add two grated carrots. While that’s softening make a start on peeling your potatoes. Once the onion is really sweet and soft, brown your lamb in a separate pan and add to the onion mixture. Stir in the little bit of flour and add your tin tomatoes, wine, stock and tomato puree, worcestershire sauce and leave the mince to reduce a bit on a low heat.

Put your peeled potatoes on to boil with cold water and a good pinch of salt. image2-2

I decided to make some last minute lemon custard pots for pudding and these can be made while the potatoes are boiling and mince reducing.

All you need for 5 pots:

  • 500ml of double cream
  • zest and juice of 3 lemons
  • 3 eggs yolks
  • 75g of caster sugar

Start by heating 300ml of cream until it’s almost boiling. In the meantime combine the eggs yolks, sugar, lemon juice and zest. Pour your hot cream on top and stir together. Put this back on the heat until its thickened slightly and then whip up the last 200ml of cream until soft folds appear, but not until its really stiff, and combine the two. Pour the mixture into ramekins and whack in the freezer for an hour.


Returning to the shepherd’s pie, mash all the potatoes with a good splash of milk, salt, pepper and butter. Then transfer the mince to a casserole dish and top with your mash. Bung it in the oven and cook for 40mins. Numma! If you’re like me, you’ll eat far too much and end up sleeping it all off this afternoon.


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