Last week we biked into the city and hit up the Victoria Market for our fresh fruit and veg. Usually we go to the Saturday Richmond Market on Gleadell st. close to home but we often opt to sleep in instead. Can’t live without our market buys though, it’s often 1/3 of the price less or more even. I’ve always been one to chase a bargain… I even look up recipes to make for the week so that I know what ingredients to look out for!
While Sean was band practicing upstairs one night, I cooked us up a ‘Shepardless Pie’ out of the ‘Express Cook’ book I got from the library. It was absolutely delicious and served us well for a few days of leftovers too.
Here you go!
1.5 lbs floury potatoes, peeled and quartered
2 knobs of butter
1 tbs olive oil
1 onion, finely chopped
1 bay leaf
3 celery sticks, finely chopped
3 carrots, finely chopped
200g mushrooms, roughly chopped
handful of fresh thyme sprigs, leafs picked
splash of dark soy sauce
400g can of aduki beans, drained and rinsed
salt and freshly ground black pepper
150ml hot vegetable stock
1. Preheat the over to 200 degrees. To make the mash topping, boil the potatoes in a pan of salted water for 12-20 minutes until soft. Drain, then mash. Add a knob of butter, and mash again. Set aside.
2. Meanwhile, heat the oil in a large frying pan over low heat. Add the onion, bay leaf, and a pinch of salt, and sweat for about 5 minutes until the onion is soft. Now add the celery and carrot, and continue to sweat gently for a further 5 minutes.
3. Pulse the mushrooms in a processor until broken down – you want them shredded, but not mushy. Add these to the pan, along with the thyme leaves and soy sauce, and cook for a further 5-10 minutes until the mushrooms begin to release their juices. Add the aduki beans, and season well with salt and black pepper. Pour over the stock, bring to the boil, reduce the heat slightly, and simmer gently for 5 minutes.
4. Tip into an ovenproof dish, and top with the reserved mashed potato. Dot with butter, and bake in the over until the top is starting to become crisp and golden. Serve hot.
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