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Hearty Easter Recipes
There is nothing like sitting down at the dinner table for a hearty meal and Feaster – sorry, Easter - weekend gives us the perfect excuse to spend a little more time making it extra special. Our colleague Katherine has provided us with three mouth-wateringly good comfort food recipes that are perfect to serve up for the whole family. Even better, they can easily be popped into storage containers for a delicious drop-off meal for friends and family, and if you fancy a vegetarian option, swap out the meat for tasty veggies or Quorn.
Shepherd’s Pie Recipe
Simple to make and a joy to eat, this delicious recipe is perfect for devouring on the day and can easily be frozen to re-heat later.
- 500g lamb mince
- 150ml red wine
- 150g diced carrots (5 small)
- 2 red onions, diced
- 2 cloves of garlic, minced
- 1 tbsp tomato puree
- Stalk of rosemary, stripped and finely chopped
- 1 tsp mint sauce
- Lamb stock cube
- 1kg potatoes for mash
- Knob of butter (2-3 tbsp)
1. Preheat the oven to 180 degrees.
2. Brown the lamb mince in a pan, add the diced onions and carrots, tomato puree, minced garlic and chopped rosemary and cook for 15 minutes.
3. Add the red wine, mint sauce, the stock cube and stir. Allow to simmer for 40 minutes, stirring occasionally while you make the mashed potato topping.
4. Peel and cut the potatoes into quarters, boil in a pan for 20 minutes until soft.
5. Drain the potato water and allow the potatoes to steam for a moment. Add the butter, salt and pepper, and a dash milk if you need to loosen the mash a little. For an extra special topping, stir in 50g grated cheddar.
6. Put the lamb mixture in an oven proof dish and top with the mashed potatoes. You can do individual portions or one large pie, whichever you prefer. Bake in the oven for 30 minutes.
7. Remove from oven once golden brown and while it’s cooling, decorate with a little rosemary and Easter animals.
One Pot Lamb Leg Recipe
This show-stopping one-pot meal will be a winner with the whole family and with a delicious homemade gravy, you’ll all be going back for seconds.
- Leg of Lamb (cooking time will vary depending on weight of your cut. Check the packaging for instructions)
- 500g potatoes
- 2 red onions, peeled and quartered
- 2 lemons, quartered
- 3 whole garlic bulbs, cut across the middle
- 4 baby leeks
- Olive oil
- 50g Honey (or 2 tbsp)
- 10g plain flour
- Tbsp redcurrant jelly
1. Preheat the oven to 190 degrees.
2. Allow the lamb to come to room temperature for 30 minutes.
3. Make small 1-2cm incisions all over the lamb and stud it with rosemary.
4. Place the lamb in a large oven dish, cover with foil and place in the oven for 30 minutes. Then add the potatoes, 3 garlic bulbs halves, the lemon quarters with a little olive oil.
5. While the lamb’s cooking, peel the carrots and parsnips and cut lengthways into strips roughly the same size.
6. Place in an oven dish with the baby leeks, drizzle liberally with olive oil and honey, sprinkle with salt and cover with foil. Cook in the bottom half of the oven for 1 hour.
7. After 1 hr in the oven, give the lamb, potatoes, and lemon mixture a toss to baste, continue cooking for another 30 minutes.
8. Remove the lamb from the oven dish and set aside to rest for 30 minutes. Cover the joint in foil and wrap in a couple of tea towels.
9. Drain any juices from the oven dish and keep in a jug for the gravy. Continue cooking the potato, lemon, onions, and garlic until golden.
10. 15 minutes before serving, cut the leeks into 2cm rounds and fry in a little butter.
11. Heat up the gravy juices in a pan, add 10g plain flour mixed with water to thicken, and a tablespoon of redcurrant jelly.
12. Serve in the oven dish or on a platter in the middle of the table.
Butternut Squash Lattice Recipe
Ideal for lunch or dinner, this quick, fuss-free vegetarian meal will be a hit this Easter weekend and can be paired with a hearty side of vegetables.
- Butternut squash, seeds removed, peeled, and sliced
- 50g curly kale, washed and shredded
- 2 cloves garlic
- 60g feta
- Ready rolled pastry
- 1 egg, whisked
- 4 Baby leeks
- Head of broccoli
1. Preheat the oven to 200 degrees.
2. Peel and slice the butternut squash. Spread the slices evenly on a non-stick baking tray, drizzle with olive oil and cook in the oven for 30 minutes.
3.Wash and blanche the kale in boiling water for 30 seconds. Drain and set aside to steam cool.
4. In a pan, melt a little butter and add the minced garlic before cooking for two minutes. Add the kale as stir for a minute to combine the garlic evenly.
5. Once cooked, remove the butternut squash from the oven and mash with a fork. Add the kale mixture and stir through.
6. Roll out your puff pastry and divide into 4 even rectangles.
7. Spoon your butternut squash mixture onto the centre of your pastry quarters and shape with a fork.
8. Using a sharp knife, make 1cm diagonal cuts in the pastry on either side of the mixture. Plait the ribbons of pastry and coat with egg wash.
9. Bake in the oven for 30 minutes until golden brown.
10. Serve with a side of greens.