RECIPE OF THE MONTH | Paul Shum Butchers

OUR RECIPES OF THE MONTH!

OCTOBER: SHEPHERD'S PIE

YOU’LL NEED...

600g cubed stewing beef

1 tbsp olive oil

1 large onion, sliced

2 garlic cloves, crushed

200g mushrooms, sliced

250ml Guinness

250ml beef stock

1 tbsp tomato purée

1 tbsp plain flour

1 tsp dried thyme

1 sheet puff pastry

1 egg, beaten

Salt and pepper

HOW TO MAKE IT...

Heat the oven to 180°C. Brown the beef in the oil in a large ovenproof casserole. Add the onion and mushrooms - cook for 5 minutes, then stir in the garlic and tomato purée. Sprinkle over the flour and stir well. Gradually add the Guinness and stock, add the thyme, and season generously. Cover and cook in the oven for 2 hours, or until the beef is beautifully tender and the gravy is rich and thick. Increase the oven to 200°C. Top with the puff pastry, trim the edges and brush with beaten egg. Make a couple of small slits in the pastry. Bake uncovered for 20–25 minutes, until the pastry is puffed and golden.

SERVE...

Serve with creamy mash and seasonal greens. A family favourite every time! It also freezes well if you make more than one.

SEPTEMBER: SHEPHERD'S PIE

YOU’LL NEED...

500g lamb mince

1 onion, chopped

2 carrots, diced

A cup of frozen peas

1 tbsp tomato purée

Beef stock

1 tsp Marmite

750g potatoes

Butter, milk, cheddar

2 tbsp breadcrumbs

Thyme, salt and pepper

HOW TO MAKE IT...

Fry lamb mince until browned, add onion, carrots and frozen peas. Cook for 5 mins until softened. Stir in tomato purée and beef stock, then add 1 tsp Marmite. Simmer for 15 mins until the mixture thickens. Meanwhile, boil 750g potatoes until tender, drain and mash with butter and milk. Season well. Spoon the mince mixture into an ovenproof dish and top with the mashed potato. Mix a handful of grated mature cheddar with 2 tbsp breadcrumbs and scatter over the top. Bake for 25–30 mins until golden and bubbling.

SERVE...

Serve with plenty of green vegetables. An enduring, comforting favourite. Even better the next day! Freezes well.

AUGUST: Sticky meatballs

YOU’LL NEED...

1 pack meatballs

Half red pepper

Half yellow pepper

2 cloves crushed garlic

1 inch grated ginger

1 tsp sriracha

3 tbsp rice vinegar

3 tbsp soy sauce

3 tbsp hoisin sauce

2 tsp honey

2 tbsp orange juice

2 tbsp ketchup

HOW TO MAKE IT...

Cook the meatballs - fry or grill for approx 15 mins. Gently fry the red and yellow peppers, sliced however you prefer, until soft. Mix all the remaining ingredients in a pan and simmer on a low heat for a few minutes until thickened. Prepare your noodles or rice.

SERVE...

with noodles/rice as the base, meatballs on top and drizzle with the delicious sauce. You could add some fresh green beans or broccoli - and maybe sprinkle with sesame seeds and finely sliced spring onions if you’re feeling fancy. Perfect for weekday family meals, always popular and super quick.