Nutrition and extra info
Nutrition: Per serving
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
A true glory of British cheese-making that has much controversy about its origins, how it’s…
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.
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