March - leeks, glorious leeks!
To help you make the most of your seasonal vegetables - particularly leeks, this months recipe is Golden Shepherds pie with leek and broccoli mini muffins.
Golden Shepherds Pie - recipe from the Love Food Hate Waste website.
Serves 8-10 (perfect for freezing and then reheating)
- 2 tablespoons olive oil
- 4 onions, peeled and roughly chopped
- 1.35kg minced lamb
- 2 level teaspoons tomato puree
- 1 teaspoon dried rosemary or thyme
- 2 level teaspoons Marmite
- 50g plain flour
- 2×400g canned chopped tomatoes
- 500ml water or meat stock
- 1.35kg potatoes, peeled and chopped
- 500g carrots, peeled and chopped
- 100ml warm milk
- 50g butter
- 50g red Leicester cheese
- A sprig of Rosemary
- 1 tablespoon Worcestershire sauce
- Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite, Worcestershire sauce and flour. Cook over the heat for 2-3 minutes. Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
- Meanwhile, cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking. Drain well and return to the pan. Mash the potatoes with the carrots and add the warm milk and the butter, and beat until fluffy and smooth.
- Preheat the oven to 180°C (350°F) gas mark 4. Put the meat mixture into an ovenproof dish or individual freezer dishes. Top with the potato and carrot mixture and sprinkle with the Red Leicester cheese, decorate with a sprig of rosemary. Cook for 35-40 minutes or until golden and bubbling.
Leek and broccoli mini muffins - perfect for using up any leftover green vegetables
Makes 24 mini or 12 regular muffins
- 100g mixed cooked broccoli or leeks
- 225g self-raising flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black peppercorns
- 75g grated Cheddar cheese
- 175ml milk
- 1 egg
- 2 teaspoons English mustard
- 50ml olive oil
- Preheat the oven to 200°C (400°F) mark 6.
- Blend the cooked vegetables to a pulp in a food processor.
- In a bowl, combine the flour, vegetables, seasoning and half the cheese.
- In a separate bowl, whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps
- Lightly grease a tray of 12 muffin moulds or 24 mini moulds and half fill each one with the batter mixture and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack. Serve with grilled bacon rashers, poached eggs and grilled tomatoes.
Both recipes are from the Love Food Hate Waste website - for more recipes for using up leftovers or ideas for ingredients visit www.lovefoodhatewaste.com