Tag Archives: mash
Slow cooked oxtail hotpot

Slow cooked beef and mushroom hotpot

We shouldn’t really be doing slow-cooked anything – it’s August for heaven’s sake. But as it’s been the suckiest ‘summer’ since records began I’m still making nice big warming pies. This was a great alterative to a Sunday roast – it’s very simple to cook, but does need to sit in the oven for a […]

Continue Reading
Frying the Quesadillas

Setting myself a veggie easyteas challenge

From time to time I get a bit of feedback about my recipes. It’s nice to know it’s not just my mum who’s reading ūüôā I’ve been told that I don’t write enough veggie recipes. I also get teased that everything I eat revolves around pork chops (I won’t name names but you know who […]

Continue Reading

Shepherd’s, cottage…pigsty pie?

I don’t really know what to call this. Shepherd’s pie – made with lamb. Cottage pie – a dish of leftovers eaten by rural people, who lived in cottages. So what do I call my version of this classic British dish that I make with diced pork? I’m going for Pigsty Pie – there’s a […]

Continue Reading
Fish Pie with easy cheese sauce

A traditional fish pie (including easy cheese sauce)

[tweetmeme source=‚ÄĚeasyteas‚ÄĚ only_single=false http://www.URL.com%5D For me fish pie is comfort food and a midweek treat all rolled into one. Creamy sauce, smoked fish and the crispy bits on the top of the mash…love it. There’s lots of quick fish pie recipes out there, but you’ve got to wait for a pan of spuds to boil […]

Continue Reading

Smoked mackerel fishcakes

This is a favourite weeknight standby of ours. It’s an easy process to put them together and uses easy-to-keep ingredients. I use the vac-packed smoked mackerel fillets which are cheap as chips and give a lovely smoky flavour to the fishcakes. The only other ingredients are mash, spring onions and some breadcrumbs. The method is […]

Continue Reading
Cheese Pie

My favourite mash…

Seems a bit silly doing a post about mash, but it’s one of my favourite things in the world. So, chop the spuds up – smaller than for boiled so they cook quicker and are easier to mash. Boil in salted water until a knife goes into the middle easily. Drain well.

Continue Reading