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Somerset stew with cheddar & parsley mash

Somerset bean and tomato stew with cheddar and parsley mash

Somerset stew with cheddar & parsley mash

Name: Somerset stew with cheddar & parsley mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp 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 bean drained; 400g can flageolet bean rinsed and drained; 200ml dry cider or additional stock; 250ml vegetable stock; few sprigs thyme leaves only; cheddar & parsley mash (see tip below); 2 sausages; 1 tsp olive oil per portion

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.185 ratingsRate

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This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well

Freezable

Healthy

Low calorie

Vegetarian

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Alternatives

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A star rating of 4.4 out of 5.52 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp 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 bean

drained
400g can flageolet bean

rinsed and drained
200ml dry cider

or additional stock
250ml vegetable stock
few sprigs thyme

leaves only
cheddar & parsley

mash (see tip below)

Make it non-veggie

2 sausages
1 tsp olive oil

per portion

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Nutrition: per serving (without mash)

kcal169
fat4g
saturates0g
carbs24g
sugars10g
fibre7g
protein9g
salt0.99g

low

Method

step 1

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 (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
step 2

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

RECIPE TIPS

CHEDDAR & PARSLEY MASH

Peel 850g potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar and a handful of chopped parsley. Season. 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. Mash per serving (serves 4):

Kcal: 276
Fat: 12g
Saturates: 7g
Carbs: 32g
Sugars: 2g
Fibre: 3g
Protein: 8g
Salt: 0.46g

Recipe from Good Food magazine, February 2011

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A star rating of 4.5 out of 5.185 ratings

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