There could only be one recipe for this week - Shepherd's Pie.
If you are vegetarian try the Mushroom, Chestnut and Squash Filo pie from the BBC Food Website suggested by Liz T.
CHRISTMAS SHEPHERD’S PIE
Ingredients
500g lean lamb mince
1 medium onion, diced small
1 medium carrot, diced
2 celery sticks, diced small
200ml red wine
400ml boiling water
2 tbsp Branston pickle
1 tbsp rosemary
1 tbsp Bisto Lamb Gravy
250g potatoes (suitable for mashing)
50g butter
½ packet of cranberry, orange and chestnut stuffing
Method
1. In a non-stick saucepan, fry the lamb mince on a high heat for 5 minutes or until nicely browned. Turn down the heat and add the onion, carrot and celery and continue to cook for 2 minutes. Spoon in the Branston pickle and pour in the red wine and cook for 3-4 minutes. Add the water and rosemary. Stir well and simmer for 20 minutes. Spoon in the lamb gravy, this will instantly thicken the cooking liquor. Place into a baking dish and allow to cool slightly.
2. Preheat the oven to 180C fan.
3. Peel the potatoes, cut into pieces and boil for 20-30 minutes in lightly salted water until soft. Remove from the heat and drain. Mash the potatoes with butter until smooth. Following the instructions on the packet, make the stuffing. Add to the potatoes and mash until smooth. Spread the potato over the mince, using a fork make a pattern in the potato.
4. Bake in a hot oven for 30 – 35 minutes until the potato is browned and everything is piping hot. Serve with seasonable vegetables and more gravy.
MUSHROOM, CHESTNUT and SQUASH FILO PIE - see attached
or find at https://www.bbc.co.uk/food/recipes/mushroom_and_squash_pie_20996