Susie Drage
Music, Art & Cookery
The Cookery Book
Somerset Stew with Cheddar, Mustard and Parsley Mash




Somerset Stew with Cheddar, Mustard and Parsley Mash
Serves 4
Preparation: 15 mins
Cooking Time: 35 mins
This is originally a Guest Recipe from BBC Good Food and I have since made my own tweaks!
​
A delicious and very tasty stew and the mash
perfectly complements the dish.
​
The Stew is a Vegan Dish and the Mashed Potato is Vegetarian,
although you could substitute with Vegan cheese and plant milk and/or
plant cream
Ingredients
-
1 tablespoon olive 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 beans, drained
-
400g can cannelloni beans, rinsed and drained
-
200ml dry cider (you can use much more cider and replace the stock and just add a stock cube, if you wish)
-
250ml vegetable stock
-
few sprigs thyme, leaves only
For the Cheddar, Mustard and Parsley Mash
-
1 kg potatoes (King Edward) peeled and cut into chunks
-
Generous knob of salted butter (or use vegan butter
-
Milk (or plant milk)
-
Heaped Teaspoon of Whole Grain Mustard
-
75g extra-mature grated cheddar cheese (or vegan cheese)
-
Generous handful of chopped flat leaf parsley
Method
-
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, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
-
Serve with the mash.
-
To make the mash - peel the potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender.
-
Drain and return to the pan and mash with a splash of milk, 25g butter. Using either a ricer or masher, cream the potatoes and ensure no lumps remain.
-
Stir in the mustard.
-
Now add the extra-mature grated cheddar and a handful of chopped parsley.
-
Season. If you want to, you could add a little more mustard if you feel the mash needs it.
-
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.