Shepard's pie with sweet potato

Shepard's pie is one of my favourite dishes that I've been introduced to since moving to England. I love the simplicity of the dish, but also how versatile it can be if you feel adventures. This is a crowed pleaser that spans over generations, the ultimate comfort food!
I like to make mine with some chunky vegetables and sweet potato mash. Scrumptious!

Shepard's pie with sweet potato (serves 6)

• lamb mince
• 1onion
• 2-3 cloves of garlic
• 1carrot
• 1 medium sized courgette
• 2 tomatoes
• app. 6 medium sized potatoes (eg King Edward, not new potatoes)
• 2 orange fleshed sweet potatoes
• a splash of Worcestershire sauce
• a tablespoon of tomato puree
• parsley
• oregano, salt and pepper to taste

I begin by chopping the onion finely and sweating them of on a low heat in a little bit of olive oil (not the extra virgin kind). When the onion is soft, turn up the heat and add the mince. Fry until gently browned. Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan. At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step.
Chop the carrot, the tomatoes and the courgette into chunks. Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min.
For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing. Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough. Season with salt and pepper.
Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg.
Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier.
Scatter a hand full of parsley over the finished pie.
Serve with a fresh green salad.
Enjoy!

Red onion marmalade

I think most of us have that "back up dish", that when you don't fancy anything else (but you know you have to eat) "that" dish will Always work. A savour, that does the trick, no matter the weather or the mood. The safe bet dish.
Mine is a bacon buttie.
It all started when I was pregnant with our youngest daugther Maya. I had morning sickness for about a week in the first trimester (lucky, I know..) and the only thing I could eat was lemons and bacon butties, made with baguette (not sliced bread) and lots of ketchup.
This is still something i have a weak spot for. How ever, a couple of months ago when I was recovering from a weeks illness,and hadn't eaten for days. I had a vision of a posher, more decadent bacon buttie, and so the gourmet version was born. Ciabatta with crispy bacon, brie and red onion marmalade. Yum, yum!!

Red onion marmalade

• 1kg red onions
• 50g butter
• 50g brown sugar
• 100ml sherry vinegar (or balsamic vinegar)

Cut the onions in half, and slice thinly.
Melt the butter in a pan and add the onions and the sugar. Salt and pepper to taste.
Simmer on a low heat for about 40 min.
Add the vinegar and simmer for a further 30 min.
Set aside to cool, store in glass jars for up to 3 months.

The marmalade is also delicious dolloped over piping hot sausages. And for a "Christmassy" twist, I add a couple of cloves to simmer with the rest of the ingredients.

Enjoy!

My garden is coming to life

"A person will be just about as happy as they make up their minds to be." 

(Abraham Lincoln 1809-1865)

I love this quote, but I have to say that I strongly believe that it's easier said than done.How ever if you really put some effort to it i sure it's the way to go. Happiness is defiantly a state of mind.

And talking about about happiness, something that made me very happy the other morning was when I had a look in my kitchen garden and found that the dark soil was covered with lots of tiny  green and purple shoots. beetroot, carrot, spinach, radishes etc. What a great feeling!

I can't wait to start cooking with our home grown vegetables.