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Stew with cheddar & parsley mash

 

Method 1

Ingredients

1 tbsp oil

1 onion

finely chopped

1 garlic clove

finely chopped

1 large carrot

finely chopped

1 leek

chopped

1 tbsp tomato purée

400g can chopped tomato

200g can butter bean

drained

400g can flageolet bean

rinsed and drained

200ml dry cider

or additional stock

250ml vegetable stock

few sprigs thyme

leaves only

cheddar & parsley

mash (see tip below)

Make it non-veggie

2 sausages

1 tsp olive oil

per portion

step 1

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

step 2

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

RECIPE TIPS

CHEDDAR & PARSLEY MASH

Peel 850g potatoes, cut into chunks,

and boil in salted water for 15 mins or so

until tender. Drain, return to the pan and

mash with a splash of milk, 25g butter,

75g extra-mature grated cheddar and

a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.

Method 2

🍲 Somerset Stew with Cheddar & Parsley Mash

✅ Ingredients (Serves 4)

For the stew:

750g pork shoulder, cut into bite-sized chunks (or use pork leg)

1 tablespoon plain flour

Salt & pepper, to season

2 tablespoons oil

1 onion, sliced

2 carrots, sliced

1 parsnip, peeled and chopped

2 apples (e.g., Bramley or other tart apples), peeled, cored, and chopped

2 cloves garlic, minced

500ml (2 cups) dry cider (like a West Country-style cider)

250ml (1 cup) chicken stock

1 tablespoon wholegrain mustard

1 teaspoon dried thyme or a few sprigs of fresh thyme

1 bay leaf

For the cheddar & parsley mash:

900g (2 lbs) floury potatoes, peeled and chopped

25g (2 tbsp) butter

100ml (about ½ cup) milk or cream

100g mature cheddar, grated

Small handful fresh parsley, chopped

Salt & pepper, to taste

👩‍🍳 Instructions

1. Brown the pork:

Toss pork with flour, salt, and pepper.

Heat oil in a large casserole dish. Brown pork in batches until golden, then set aside.

2. Sauté vegetables:

In the same pan, add a little more oil if needed.

Sauté onion, garlic, carrots, and parsnip for 5–7 minutes until soft.

3. Build the stew:

Return pork to the pan.

Add chopped apples, thyme, bay leaf, mustard, cider, and stock.

Stir well and bring to a simmer.

4. Cook the stew:

Cover and simmer gently for 1½ to 2 hours (or bake at 160°C / 320°F), until the pork is tender and the sauce is slightly reduced.

Remove lid for last 20–30 minutes if you want to thicken the sauce further.

Optional: Stir in a splash of cream at the end for richness.

🥔 Make the Cheddar & Parsley Mash:

1. Boil the potatoes:

Boil in salted water until soft (about 15–20 minutes). Drain well.

2. Mash & mix:

Mash with butter and milk/cream until smooth.

Stir in grated cheddar, chopped parsley, salt, and pepper to taste.

🍽️ To Serve:

Spoon the Somerset stew into bowls.

Top or serve alongside a big scoop of cheddar and parsley mash.

Optional: Garnish with a few extra parsley leaves or a drizzle of olive oil.

💡 Tips:

Make it ahead: The stew tastes even better the next day.

Add leeks or swede for extra seasonal veg.

No cider? Use apple juice + a splash of vinegar for a kid-friendly version.



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