top of page

The Cookery Book

VEGAN

Somerset Stew with Cheddar, Mustard and Parsley Mash

Somerset Stew1_edited.jpg
Somerset Stew2_edited.jpg

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

  • onion, finely chopped

  • garlic clove, finely chopped

  • large carrot, finely chopped

  • 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

 

  1. Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured.
     

  2. 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.
     

  3. Serve with the mash.
     

  4. To make the mash - peel the potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. 
     

  5. 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. 
     

  6. Stir in the mustard.
     

  7. Now add the extra-mature grated cheddar and a handful of chopped parsley.
     

  8. Season.  If you want to, you could add a little more mustard if you feel the mash needs it.
     

  9.  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.

bottom of page