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Posts Tagged ‘potato masher’

What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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What you need:

1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) lamb mince
1tbsp plain flour
1tbsp tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black papper
450g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper

What to do:

Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.

Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden.

Top tip
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd’s pie before serving for an attractive finish.

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