Golden Shepherds Pie

Ingredients

• 1 tablespoon Worcestershire sauce

  Worcestershire sauce

  For stews, bolognese sauce and shepherd’s pie, over grilled cheese or on top of baked beans on toast

  Lea and Perrins was invented in Worcester in 1835 by John Lea and William Perrin. Both chemists, they put together a recipe that tasted disgusting and then left it in their cellar for two years. When they tasted it again, it had matured like a fine wine! Their recipe is still a secret to this day.

• 50g plain Flour

  Flour

  For pastry making or to thicken sauces, soups, stews and casseroles.

  • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
  • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
• 2 x 400g Canned chopped tomatoes

  Canned chopped tomatoes

  Great for instant pizza sauce, pasta, curry sauces.

  • The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
  • Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
• 2 tablespoons Olive oil

  Olive oil

  Usually the darker green the oil, the richer the flavour.

  • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
  • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
• 50g Butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• 50g Red Leicester grated Cheese

  Cheese

  Add to eggs for omelettes, grate onto soups or salads.

  • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
  • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
• 2 level teaspoons Tomato paste

  Tomato paste

  Concentrate made from paste type tomatoes that have high pectin content.

  When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.

• 1 teaspoon dried rosemary or thyme Herbs

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

• 2 level teaspoons Yeast extract

  Yeast extract

  Use for adding depth to gravies and flavouring casseroles

  Great on toast and adding to mushroom dishes and cheese on toast. Will last indefinitely once opened.

• 100ml warm Milk

  Milk

  organic, full fat, semi-skimmed.

  If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones

• 500ml water or meat Stocks

  Stocks

  Made from your meat and fish bones.

  Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.