Kathryn prepares some of her favorite dishes from Britan, Ireland, and Scotland.
Servings: 6 servings
- 1 1/2 lbs Yukon Gold Potatoes peeled, diced
- 3/4 cup fat-free chicken broth
- 3 Tbsp reduced fat sour cream
- salt and pepper To taste
- 1 tsp Paprika
- 1 lb Lean Ground Lamb
- 1 tsp Oil
- 1 medium onion diced
- 1 celery stalk chopped
- 2 cloves garlic diced
- 8 oz Mushrooms diced
- 10 oz frozen mixed vegetables (carrots corn, peas, green beans,) or use fresh
- 1 cup fat-free beef broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 2 Tbsp Flour
- 1 tsp rosemary (Dried or fresh)
- 1 tsp thyme leaves (Dried or fresh)
- 1 tsp Dried Basil (Optional)
- kosher salt and pepper Season to Taste
- kosher salt and pepper
- Boil potatoes in a medium pot of salted water until cooked and soft.
- Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
- Preheat oven to 400°F.
- In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
- When cooked, set aside on a plate.
- Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
- Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
- Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
- Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
- Remove from oven and let it cool 5-10 minutes before serving.
NUTRITION INFORMATIONServing Size: 1/6th of pie Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Scottish Red Lentil Soup
Servings: 6 Servings
- 2 Tbsp olive oil
- 2 carrots sliced
- 1 celery stalk with leaves chopped
- 1 small turnip or rutabaga diced into small cubes
- 1 large onion (or 2 small onions) diced
- 32 oz Vegetable Stock
- 8-10 cups water or beef/chicken stock less water/stock for a thicker soup
- 1 1/3 cups red lentils soaked and rinsed
- Kosher or Sea Salt to taste
- Black Pepper freshly ground
- Place the red lentils in a bowl and cover with about an inch of water, set aside;
- Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
- In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
- Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
- Season soup with salt to taste and freshly ground pepper.
Banger's and Mash
- 4 Italian sweet sausages
- 1 cup sliced Red or Yellow Sweet Onion
- 1 Tbsp olive oil
- 1 Tbsp No salt Butter
- 1/2 cup Salt free Chicken Stock (I used Organic)
- 2 Tbsp Red Wine – this is optional
- 2 cups Cauliflower Cooked and mashed
- 2 Tbsp heavy cream (you may use a little more for consistency)
- 1/2 Tbsp Butter
- 1/2 cup Cheddar Cheese
- Salt and Pepper to taste
- Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
- In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
- Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
- Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
- Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Nutrition Per ServingCalories 178
Fat 31 g
Protein 15 g
Cranachan Scottish Dessert
Servings: 4 servings
- 3.5 oz Irish/Scottish steel cut/pinhead oats (Divided: 1/3 cup and 1/4 cup) Toasted
- 1/3 cup Scotch whisky (I used Glenfiddich (or use a top quality brand)
- 2 cups fresh raspberries
- 3 Tbsp Scotch whisky Divided
- 3 Tbsp organic raw honey Divided
- 2 tsp sugar
- 2 cups organic heavy whipping cream it’s important to use good quality whipping cream
- 4 Whiskey Glasses or Dessert Glasses
- The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
- When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
- Now, choose a few choice raspberries to decorate the tops and set them aside.
- Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
- This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
- Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
- At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).