Winter warmer recipesPosted on: 03 November 2009 by Mark O'haire
What better way to warm up than with these comforting winter warmer recipes.
The delicious Chilli con Carne pie gives a spicy twist on the more traditional cottage pie and why not make your bangers more exciting by serving them with butternut squash mash?
Chilli con Carne pie
You can make this chilli as hot or as mild as you like. We've reduced the amount of meat and added beans. The turmeric mash topping makes a good change from the traditional partner of rice.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 250g/9oz lean beef mince
- 2 red chillies, deseeded and finely chopped
- 1tsp ground cumin
- 1 x 500g jar Dolmio Original Bolognese sauce
- 200ml/ 7floz vegetable stock or water
- 400g can green lentils, drained and rinsed
- 400g can kidney beans, rinsed and drained
for the mash:
- 900g/2lb white floury potatoes such as maris piper, peeled and cut into equal sized chunks
- 5tbsp hot milk
- 1tsp turmeric, optional
- Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Turn up the heat, add the mince and cook for 3 minutes or until browned.
- Stir in the chillies, cumin and cook for 1 minute.
- Stir in the Dolmio sauce, stock, lentils and beans. Bring to the boil, then simmer for 20-25 minutes. Season to taste.
- Meanwhile, cook the potatoes in cold water, bring to the boil, simmer for 20 minutes or until tender.
- Drain potatoes, tip back into pan and mash over a low heat. Stir in milk, turmeric and season to taste.
- Pre-heat the grill.
- Spoon the hot chilli into a gratin dish and spread the hot mash roughly over the top. Place under the grill for 5 -6 minutes or until golden and crispy on top.
- Serve with a mixture of peas and pods – dwarf beans, sugar snap peas and garden peas.
Stove-top sausage supper with butternut mash
Bacon and Tomato Stir-in is the secret ingredient in this excellent family filler – and the reason why it tastes so good.
Preparation time: 15 minutes
Cooking time: 20 minutes
- 500g potatoes, peeled and cut into chunks
- Pinch of salt
- 1 small butternut squash, peeled, deseeded and cut into chunks
- 400g pack fat-reduced chipolata sausages
- 200g mushrooms, sliced
- 150g pot Bacon and Tomato Stir-in
- 2 tsp chopped fresh rosemary, plus fresh sprigs, to garnish
- Put the potatoes on to cook in a large saucepan of lightly salted boiling water. After 5 minutes, add the chunks of butternut squash and cook until tender – about 15 more minutes.
- Whilst the potatoes and squash are cooking, heat a non-stick frying pan and add the sausages, cooking them over a medium-high heat for about 10 minutes. Add the mushrooms and cook for a few more minutes, until browned.
- Add the pot of Bacon and Tomato Stir-in to the sausages with 100ml cold water, then add the rosemary. Heat and simmer for about 5-6 minutes.
- Drain the potatoes and butternut squash, then mash thoroughly. Season with black pepper and serve with the sausages.
Cook’s tips: Ring the changes with the type of mash you make. Parsnips, carrots, potatoes and swede taste good together – and complement the sausages perfectly. For a short cut, you can buy lots of ready-made varieties of mash too, to make your meal even quicker!
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