Cheats Chicken Pie for 4
Pack of chicken thigh or breast fillets
Pack of mushrooms
1 can of Campbell condensed chicken soup
1 small tin of sweatcorn
1 small onion
Roll of ready to roll puff pastry (or perhaps a block if you doing this recipe for the first time as the amount you need depends on the size of your pie dish. 1 roll does a small ish pie dish)
This is not a detailed method. I am assuming my audience has made a pie before. This is just information on an easy variant!
- In one pot, brown the onion, mushrooms and cook the chicken. Then add soup and sweetcorn.
- Roll out the pastry so you have enough to line your pie dish and do a top. Line the pie dish.
- Pour the cooked ingredients in and then with a knife chop off the extra pastry.
- Kneed and roll this out for the pie top. I don’t bother using egg to make the edges sticky but I’m sure its a good thing to do if you can be.
- Voila. Pie done!
Put in the fridge when cooled and cook for 30mins when you need it. Temp is on pastry box.. Tip: I sometimes leave the pie mixture to cool before putting in the pie as it cools quicker.
Moroccan spiced beef stew (serves 4)
This recipe is from a book called ‘The slow cooker’ A celebration of the slow cooker.
2 tbsp vegetable oil
1 onion, diced
1 1/2 tsp salt
1/2 tsp pepper
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
225 ml red wine
700g chuck steak, cut into 5cm pieces
130g dried apricots, diced
2 tbsp honey
Chopped fresh coriander to garnish
Cooked couscous, to serve
1. Heat the oil in a large fry pan, add the onion (and carrots/ celery if including) and cook, stirring for 5 minutes. Add the salt & pepper, cinnamon, ginger and cumin, cook, stirring for 1 minute.
2. Add the wine and bring to boil, cook for 1 minute. Transfer mixture to the slow cooker.
3. Add the beef, apricots, honey and water, stir to mix. Cover and cook on high for 6 hours or on low for 9 hours, until the mean is very tender.
4. Serve hot with couscous, garnished coriander.
Bacon, mushroom, leak creme fraiche pasta (serves 4)
I don’t have an official recipe for this, I tend to throw in the amount of ingredients that look right for the number of people I want to serve.
Approx 6 rashers of bacon (chopped) You could use pancetta or bacon lardons
1 large leak (finely chopped)
Standard tub of mushrooms
Small tub of creme fraiche (I use half fat)
Parmesan (but the recipe works fine with cheddar)
Pasta of your choice
- Put the pasta on to cook
- In a large pot gently sweat the leaks then mushrooms then add the bacon.
- Once cooked add the creme fraiche and heat through.
- Stir in the cheese and cooked pasta then serve.
Quick Cottage Pie (serves 4)
1 small onion
standard tub of mushrooms
415g tin baked beans
Couple of carrots
4/5 large potatoes
- Peel and chop potatoes and put on to boil until tender enough to mash
- Peal and chop carrots and put on to boil until just tender
- In a large pot sweet the onions, mushrooms and cook the mince
- Once cooked add the tin of baked beans, cooked carrots and about 1/3 of a mug of thick beef gravy
- Give it a good stir and transfer the mixture to a casserole dish
- Top with the mashed potato
Tomato and Sausage Pasta
Pack of sausages
Large tin of chopped tomatoes
Small tin of tomato puree
Mushrooms, red pepper if you fancy it
- Put the pasta on to cook.
- Sweat the onion and whatever veg you are using
- Chop the sausages into chunks and add to your veg. Cook
- Once cooked add the chopped tomatoes and puree. Season and add a few herbs if you fancy. I sometimes add a small teaspoon of sugar. Simmer for as long as you have.
- Serve on top of the cooked pasta. A bit of cheddar on top goes down well with the kids.
Tuna and sweetcorn pasta (for 2 kids)
Tin of tuna
Small tin of sweetcorn
Basic cheese sauce: teaspoon of butter, flour, bit milk and cheese
- Put the pasta on to cook
- Make the basic cheese sauce by gently melting a teaspoon of butter, then add the same amount of flour. Mix and then let it bubble for a minute before poo
Lancashire Hot Pot (from Mary Berry)
The recipe states it serves 4 but I find our 2 kids eat nearly half of it so there is not much left for my husband and I! That said, I use one lamb neck so maybe I’m not using enough meat, I didn’t weigh it…
2lb lamb neck (or other cut for slow cooking)
2 large potatoes
2 large carrots
1 tsp sugar
1 bay leaf
1 rosemary sprig
600ml lamb or chicken stock
- Heat the oil (in a casserole dish that can go in the oven and also has a lid). Brown the lamb then remove and set aside.
- Soften the onion and carrots for 5 mins.
- Add the lamb back in then add the herbs/seasoning putting the rosemary sprig and bay leaf in the middle so you can easily remove it when serving.
- Layer the potatoes overlapping them to cover the top of your casserole.
- Add the stock so it comes up to the potato layer.
- Cook on 160 degree’s C for 2 1/2 hours with the lid on. If you are in, you can remove the lid half hour before the end and increase the temperature to brown the potato topping.