Recipe of the Month

Posted on July 06, 2015

A little while ago we were asked to share some recipes from our yummy menu with parents, after a little discussion we have chosen our first recipe of the month.  The dish is one that Steve cooked for us as part of his interview before joining the team.  We know how important sensory learning is for young children so were delighted to be offered a dish that smells delicious and is so colourful too, it was so popular it features in our new summer menu which you can find on the yummy food page.  We hope you will try this at home, if you do please let us know your thoughts about it - if you are a true Masterchef you could send a photograph too.  In the meantime we will start to think about the recipe for August, happy cooking!...

Incy Wincy’s Recipe of the Month – July 2015

Curried Lamb & Lentil Shepherd’s Pie topped with Sweet Potato served with Crushed Minted Peas

2 Tsp olive oil

2 banana shallots or onions (small diced)

2 cloves garlic (crushed or finely chopped)

200g lean minced lamb

1 large carrot (small diced)

I celery stick (small diced)

2 Tbsp mild Madras curry powder

200g chopped tomatoes

200ml beef or vegetable stock (you may not use all of this)

50g puy lentils (soak overnight)

4 medium sweet potatoes (cubed)

30g butter

200g garden peas

1 sprig of mint

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Boil – your sweet potatoes for the topping

Fry – shallots, garlic, carrot and celery in a pan with the oil. Once softened a little put to one side in a dish

Brown – in the same pan seal the lamb, make sure any excess fat is removed

Add – your vegetables back to the pan mixing with the lamb. Add your chopped tomatoes, curry powder, lentils and stock, simmer while your potatoes are cooking

Mash – once your potato is soft, drain and let them steam for 5 minutes before mashing with the butter

Assemble – put your lamb and lentil filling into a family sized serving dish (approx. 15cm x 30cm), top with the mashed potato and then bake Gas Mark 5 for 20 minutes

While your pie is cooking add any leftover stock to a pan with the garden peas and mint, heat quickly. Once hot crush with a masher or in a food processor or in a food processor (do this last minute to keep the peas hot)

Finally - Serve and enjoy!