Easy, Tasty and Quick Family Dinners from Idahoan Perfect Mash and the Easy Peasy Baking Campaign

The first week Back to School is in full swing, so to give parents one less thing to think about, here we are sharing some easy dinner recipes from Idahoan Perfect Mash and the Easy Peasy Baking Campaign.

Hidden Veg Shepherd’s Pie

Serves 6 little ones or 4 adults

Ingredients:

For the filling:

1 tbsp olive oil

1 onion, finely chopped

2 carrots, peeled, finely chopped

1 courgette, peeled, finely chopped

100g frozen peas

400g tin chopped tomatoes

400g lamb mince (or 400g leftover roast lamb, shredded)

2 tbsp plain flour

2 tbsp tomato purée

½ tsp dried rosemary

1 lamb stock cube

salt and freshly ground black pepper

For the topping:

100g mature Cheddar, coarsely grated

1x109g pack of Idahoan Buttery Perfect Mash.

Method:

1. Preheat the oven to 200C/180C Fan/Gas 6. 
2. Heat a large, non-stick saucepan over a medium heat with 1 tbsp olive oil. Add the onion, carrots, peas and courgettes and fry for 8-10 minutes, stirring regularly until the vegetables have softened.
3. Allow the vegetables to cool slightly then add to a blender along with the tinned tomatoes and blend until smooth.
4. Fry the lamb mince until it has browned or warm the leftover shredded lamb through. Sprinkle the flour over the lamb and stir well. Add the vegetable purée, 100ml boiling water and dried rosemary and stir again to combine. Crumble over the stock cube, season with salt and pepper. 
5. Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened.
6. Prepare your Idahoan Buttery Perfect Mash as per packet instructions. Stir in half of the cheese.
7. Spoon the mash on top of the lamb and vegetable mix and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling.

Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk

Veggie Sausage and Bean Pie

Serves 6 littles ones or 4 adults

Ingredients:

2x packets Idahoan Cheddar Cheese Perfect Mash

1 pack veggie sausages

Sunflower oil

1 onion, diced

415g can of baked beans

4 tbsp tomato ketchup

75g cheddar cheese

Instructions:

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Make Idahoan Cheddar Cheese Perfect Mash according to instructions.
3. Fry the sausages in the oil for 2-3 minutes until golden on the outside, remove from the pan and set aside.
4. Add the onion and cook until softened approximately 5 minutes. Add beans, ketchup and 80ml of water and simmer for 3-4 minutes. Stir in the sausages.
5. Place the mixture into an ovenproof dish, top with the mashed potato and top with the grated cheese, bake in a pre-heated oven for 20 minutes 190C, Gas Mark 5.
6. Serve with steamed green vegetables.

Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk

The Ultimate Fish Pie

Prep time:  40 mins

Cook time:  45 mins

Total time:  1 hour 25 mins

Serves: 6

Ingredients

• 300g cod loin
• 200g skinned and boned salmon fillet
• 175g smoked haddock fillet
• 1 onion, cut into quarters
• 1 bay leaf
• 80g plain flour
• 80g unsalted butter
• 800ml semi-skimmed milk
• Large handful of chopped fresh flat leaf parsley
• 3 medium eggs
• 180g raw prawns
• 125g frozen garden peas
• 2 x 109g Idahoan Cheddar Cheese Perfect Mash
• 50g mature cheddar cheese, grated

Instructions

1. Place the fish into a large saucepan with the onion and bay leaf. Pour over the milk, which should just cover the fish. Place over a medium heat and bring to a simmer. Cook for 1-2 minutes, then remove from the heat and gently lift the fish out of the milk and into a bowl. Flake when slightly cooled. Reserve the milk, discarding the bay leaf and onion. Make the milk up to 800ml by using some extra milk if necessary.
2. Melt the butter in the same pan and stir in the flour. Cook for 1 minute over a medium heat, then remove from the heat and gradually add the milk, whisking until all is combined into a smooth sauce. Place back over the heat and bring to a simmer while stirring, then cook for 2 minutes until thickened and smooth. Stir in the parsley and season.
3. Preheat the oven to 190°C, 170°C fan, Gas Mark 5. Bring a small pan of water to the boil and cook the eggs for 7 minutes, drain and run under cold water. Peel off the shells then cut into quarters.
4. Scatter the fish into a 1.5-2 litre ovenproof dish and top with the prawns, egg and peas. Pour the sauce over everything in the dish, gently shaking to make sure the sauce runs to the bottom around all the fish.
5. Prepare the Idahoan Cheddar Cheese Perfect Mash to packet instructions. Spoon the mash on top of everything in the dish. Sprinkle with the grated cheddar cheese.
6. Put the dish on a baking sheet and cook for 20 to 30 minutes or until bubbling and golden at the edges.

Credit Line: Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk

Frying Pan Pizza

Makes 1 pizza

Ingredients

1. 110ml warm water
2. ½ packet (3-4g) dried yeast
3. 200g strong bread flour
4. ½ tbsp sugar
5. ¼ tsp salt
6. 50g passata
7. ½ tsp dried mixed herbs
8. 1 ball fresh mozzarella (drained and torn into pieces)
9. Fresh basil leaves (optional)

Equipment

1. Non-stick frying pan or skillet that can go in the oven (no plastic handles) or alternatively, you could use a roasting tin
2. Mixing bowl
3. Measuring jug
4. Rolling pin
5. Measuring spoons

Method

1. Place the frying pan, skillet or roasting tin in the oven and preheat to 200°C.
2. In the measuring jug, combine the warm water and yeast.
3. Weigh the flour, sugar and salt into the mixing bowl and thoroughly mix before pouring in the yeast and water.
4. Bring the dough together with your hands and then, on a floured surface, knead for a few minutes before returning to the mixing bowl. Leave in a warm place for 10 minutes to prove.
5. Lightly flour your surface. Once the dough has proved, turn it out onto the floured surface and roll into a circle the size of your frying pan or skillet, or shape into a circle that will sit nicely in your roasting tin. Use oven gloves to remove the pan, skillet or tin from the oven and transfer the dough into it.
6. Being careful of the hot pan, skillet or tin, spoon the passata on the dough, sprinkle on the dried herbs and torn mozzarella.
7. Use oven gloves to return the pan or tin to the oven. Bake for 10-15 minutes and top with fresh basil leaves before serving.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Leek & Asparagus Traybake Tart

Makes one 20x30cm tart

Prep time: 15 mins | Cooking time: 30 mins

Ingredients

1. 400g plain flour
2. 200g salted butter + 30g for the leeks
3. 2 Leeks (500g, finely shredded)
4. 350g full fat cream cheese
5. 150ml double cream
6. 3 eggs + 1 for egg washing
7. 2 packets of fine asparagus (200g)

Equipment

1. Frying pan
2. Wooden spoon or spatula
3. Large Mixing bowl
4. Chopping board
5. Knife
6. 20x30cm tin
7. Rolling pin
8. Pastry brush/finger

Method

1. Preheat the oven to 180°c (fan).
2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
6. Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.
7. Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.
8. Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges.
9. Bake for 30-35 minutes until the filling has set and the pastry is golden.
10. Allow to cool slightly or completely before slicing and serving.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Savoury Crêpes

Makes 6 crêpes

Prep time: 5 mins | Cook time: 30 minutes

Ingredients

1. 2 large eggs
2. 200ml milk
3. 120g plain flour
4. Butter for greasing pan

Fillings – grated cheese and ham (torn into pieces) / grated cheese and mushrooms (sliced and pan fried in butter – but these can be made with any filling of your choice!)

Equipment

1. Large mixing bowl
2. Whisk or fork
3. Small ladle or tablespoon
4. Pancake/Crêpe pan or large frying pan
5. Spatula

Method

1. In the large mixing bowl, combine the eggs, milk and flour with the whisk to form a runny batter.
2. Place your pan over medium heat and grease lightly with butter before spooning in about 2-3 tbsp of batter and swilling it around to form a thin, even crêpe.
3. Return the pan to the heat and leave to cook for 30 seconds, then using the spatula, or flipping if you feel confident to, flip the crêpe over and cook the other side for a further 30 seconds.
4. Place the crêpe on a plate and repeat steps 2 and 3 until all of the batter has been used, stacking them up as you go.
5. To fill, take one of the crêpes, place it back in the pan and sprinkle with grated cheese and ham/mushrooms. Leave for 30 seconds, then fold the crêpe in half and then half again to create a quarter fold. Flip the whole thing over to brown the other side lightly and ensure all the cheese has melted, then serve.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.