Shepherd's Pie

Our favourite family recipes

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Haven holidays are full of adventure, relaxation, and memorable experiences with those you love, and mealtimes should be no different. Self-catering can be fun, it gives extra space and freedom for the kids to roam, flexibility in terms of mealtimes, and allows the pickiest of us to be satisfied!

That’s why we’ve compiled these fantastic recipes for the family to enjoy cooking and eating together. We’ve made sure these recipes are all simple, using ingredients found in our Co-op stocked supermarkets, and are high in energy so as not to disrupt playtime and to keep everyone fuelled up for fun.

Fajitas

Fajitas 

As quick to cook as they are exciting. This fajita recipe is sure to add some spice to dinner time. Let the kids assemble their own fajitas for a truly interactive Mexican experience.

Prep: 15 mins
Cook: 25 mins
Serves: 4 people
Ingredients:

  • 3 tbsp sunflower oil

  • 1 large red onion, sliced

  • 2 peppers, sliced (colour is down to personal choice but we love orange and red)

  • 450g chicken breast

  • 1 sachet of fajita mix

  • 8 tortillas (wholemeal or white)

  • 300g pot of salsa

  • Sour cream or cheese, grated (optional)

Method: 

Step 1 
Coat onion and peppers in 1 tbsp of the oil. Heat a frying pan until very hot and fry the peppers and onion together for around 5 minutes until they start to brown, then remove them.

Step 2 
Coat the chicken in the remaining oil and the fajita mix. Turn the heat up on the pan and add chicken, frying for about 5 minutes until the meat is cooked through and well browned. Add onion and peppers and quickly fry together until sizzling hot.

Step 3
Warm tortillas in the microwave for 45 seconds or in an oven set to a medium heat, wrapped in foil for 10 minutes.

Step 4
Spoon the mixture into the centre of the warmed tortillas, top with salsa and soured cream or cheese. Roll up and enjoy!

 



Easy Shepherd's Pie 

Easy Shepherd's Pie 

Shepherd’s pie is a classic British comfort food, and this no-fuss recipe is both hearty and filling. It keeps well too, so increase the recipe size and you may even have leftovers for the next day!

Prep: 15 mins
Cook: 1 hour
Serves: 4 people
Ingredients:

  • 1 tbsp sunflower oil

  • 1 onion, chopped

  • 2-3 medium carrots, chopped

  • 500g pack lamb mince (or vegetarian alternative)

  • 2 tbsp tomato purée

  • 1 tbsp Worcestershire sauce

  • 1 beef (or vegetable) stock cube

  • 800g potatoes, cut into chunks

  • 80g butter

  • 50ml milk

Method: 

Step 1 
Heat the oil in a saucepan to a medium heat, then soften the onion and carrots for 3-4 mins.

Step 2 
When soft, turn up the heat and crumble in the lamb mince and brown, tipping off any excess fat as you do so. Add the tomato purée and a dash of Worcestershire sauce, then continue to fry for a few more mins.

Step 3
Pour over the beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Step 4
Meanwhile, heat your oven to 180C/fan 160C/gas 4. Cut the potato into chunks and boil in salted water for 10-15 mins until tender. Drain, then mash with the butter, milk and some seasoning.

Step 5
Put the mince into an ovenproof dish, top with the mash and bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Then leave to stand for 5 mins before serving.

 



Thai Red Curry 

Thai Red Curry 

Thai red curry has all the characteristics we know and love about Asian food. It’s beautifully fragrant, creamy, and has a hint of spice. You can add or subtract any vegetables you like to this wonderfully versatile curry and it will be just as delicious!

Prep: 15 mins
Cook: 25 mins
Serves: 4 people
Ingredients:

  • 2 tbsp sunflower oil

  • 1 onion, finely sliced

  • 2 cloves garlic, finely chopped

  • 4 chicken breasts, cut into chunks

  • 3 tbsp Thai red curry paste

  • 200g basmati rice

  • 200ml coconut milk

  • 300ml chicken stock

  • 100g mangetout

  • 1 yellow pepper, sliced

  • 1 x 25g pack of fresh coriander, roughly chopped

  • 1 red chili, finely sliced

  • Lime wedges, to garnish

Method: 

Step 1 
Heat 1 tbsp of oil in a casserole dish or large saucepan and gently fry the onion and garlic for 5-8 mins. Remove and set aside.

Step 2 
Add the remaining oil to the pan and fry the chicken on a high heat for 2-3 minutes until browned all over. Return the onions and garlic to the pan along with the rice and curry paste. Cook for another 3 mins while stirring well.

Step 3
Stir in the coconut milk and stock. Bring the mixture to the boil, cover, and simmer for 6-8 mins. Add the raw mangetout and peppers and cook for a further few minutes or until the rice is soft and the vegetables are tender.

Step 4
Serve with a sprinkling of coriander (for those who are not averse) and sliced chilli. Not forgetting a squeeze of lime!