A bowl of creamy rich mash is the ultimate comfort food. Used on top of a dish, it can make a complete meal.
CHICKEN MINCE WITH BEETROOT MASH
The colour’s vibrant, and it tastes delicious
Serves 4-6
Chicken
45ml oil
1 onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
3-4 courgettes, cut into 2cm pieces
10ml chopped garlic
500g chicken mince
250ml chicken stock
salt and pepper
Mash
3 potatoes, peeled and chopped
3 medium beetroot
30g butter
salt and pepper
Heat the oil in a frying pan and fry the onion, peppers, courgettes and garlic until soft. Remove and then set aside.
Add the mince to the pan and cook over a high heat until nicely browned. Return the onion mixture to the pan and add the stock and seasoning. Simmer for 10 minutes.
Spoon mixture into an ovenproof serving dish and top with mash.
Bake in the oven at 180ºC for 15 minutes. Serve warm.
MASH: Boil the potatoes until very tender, drain and mash. Boil the beetroot until soft, peel and purée until smooth.
Add the beetroot purée to the potato and mix well. Stir in butter and season well.
BANGERS WITH APPLE AND POTATO MASH
Serves 4
Bangers
15ml oil
500g pork sausages
250g baby button mushrooms
15ml oil
15g butter
16 pickling onions, peeled
125ml beef stock
350ml cider
Mash
45ml brown sugar
30g butter
2 golden delicious apples, peeled, cored and sliced
125ml apple juice
4 potatoes, peeled and chopped
salt and pepper
Heat the oil in a frying pan and add the sausages. Cook slowly over a low heat until the sausages are browned and cooked through.
Remove and put them into an ovenproof casserole.
Add the mushrooms to the pan and cook until browned. Remove and add them to the sausages.
Wipe the pan clean with a paper towel. Heat the oil and butter and add the onions. Cook slowly until starting to brown.
Add the stock and simmer for about 5 minutes. Add the cider and simmer for another 10 minutes.
Pour this mixture into the casserole with the sausages.
Top with mash and bake at 180°C for 15-20 minutes or until the mash is slightly browned.
MASH: Put the sugar and butter into a frying pan and heat until butter is melted. Add the sliced apples and cook slowly until apples are slightly caramelised.
Add the apple juice and cook until apples are soft. Remove and mash the apples with any remaining liquid.
Cook the potatoes until soft and mash them. Add the apples to the mash and mix well.
Season with salt and pepper.
FISH AND SPINACH WITH SAFFRON MASH
Serves 8
Fish
45ml oil
1 large onion, chopped
30g butter
250g mushrooms, sliced
45ml flour
375ml milk
60ml cream
salt and pepper
500g cape whiting steaks
500g haddock steaks
300g spinach, blanched and chopped
Mash
6 potatoes, peeled and chopped
150ml milk
10ml chopped garlic
1 chilli, seeded and chopped
3ml turmeric
pinch of saffron (optional)
grated rind of 1 lemon
30ml olive oil
salt and pepper
Heat the oil and fry the onion until soft. Add the butter and the mushrooms and cook until soft.
Stir in the flour and cook for a minute. Add the milk and cook, stirring, until the mixture boils and thickens. Stir in the cream and season well.
Cook the fish by poaching it in water or milk. Flake and add to the sauce. Add the spinach.
Spoon mixture into an ovenproof casserole and top with the mash. Bake at 180°C for 20-30 minutes until mash is tinged golden brown.
MASH: Cook the potatoes until soft, then mash.
Heat the milk with the garlic, chilli turmeric and saffron, then stir this into the potatoes. Add the lemon rind, olive oil and season well.
Pile or pipe on to fish mixture.
MEATBALLS WITH PESTO MASH
Serves 4
Meatballs
500g beef mince
45ml chopped basil
10ml chopped garlic
1 red chilli, seeded and chopped
30ml Worcestershire sauce
salt and pepper
40ml oil
1 onion, chopped
5ml chopped garlic
375ml tomato passata
10ml sugar
salt and pepper
45ml chopped basil
Pesto mash
1kg potatoes, peeled and chopped
60ml warm milk
125g sachet of basil pesto
salt and pepper
Mix together the mince, basil, garlic, chilli, Worcestershire sauce and seasoning. Shape the mixture into balls.
Heat half the oil in a frying pan and brown the meatballs. Remove and set aside. Wipe the pan clean.
Add the remaining oil and fry the onion and garlic until soft. Add the tomato passata, sugar, seasoning and basil, then bring to the boil
Return the meatballs to the pan and simmer for 15-20 minutes.
Spoon the mixture into an ovenproof casserole and pile the mashed potato on top. Brown under the grill and serve.
MASH: Boil the potatoes until soft. Drain and mash. Add enough milk to make the mixture creamy and stir in the pesto.
Season well and pile on to meatballs. Brown under a hot grill before serving.
* Tomato passata is tomato purée which is available in glass jars in the supermarket.
BUTTER BEANS WITH CHEESY SWEET POTATO MASH
Serves 4
Butter beans
30ml oil
1 onion, chopped
10ml chopped garlic
1 chilli, seeded and chopped
3-4 leeks, sliced
2-3 carrots, peeled and sliced
400g can of chopped tomatoes
15ml tomato paste
250ml vegetable stock
400g can of butter beans, drained and rinsed
400g can of borlotti beans, drained and rinsed
30ml chopped thyme
salt and pepper
Cheesy sweet potato mash
500g sweet potatoes, peeled and chopped
50g butter
250ml grated cheddar cheese
45ml chopped parsley
salt and pepper
Heat the oil and gently fry the onion, garlic, chilli, leeks and carrots until soft. Add the tomatoes, tomato paste and vegetable stock.
Bring to the boil and add beans, thyme and seasoning and simmer, uncovered, for 15-20 minutes.
Spoon the mixture into an ovenproof casserole or into individual ramekins and top with the sweet potato mash.
Bake at 180ºC for 15-20 minutes until the mash has a golden tinge.
MASH: Boil the sweet potatoes until soft. Drain and mash with the butter.
Mix in the cheese and parsley and season well. - The Star