Vegetarian shepherd’s pie

A hardy vegetarian shepherds pie. I made it up as I went so bear with me….

Fry up some:

5Acre onion and 5Acre garlic

Then  add:

5Acre courgette grated

5Acre carrot grated

Can of drained lentils

Can of diced tomatoes

Chopped mushrooms

A dash of worcestershire sauce and a little ketchup

salt and pepper

Reduce until thickened.

Top with mashed 5Acre potatoes and peas and cheddar cheese and bake until browned. vegetarian sheperds pie


Potato salad Italian style

This is a really quick and easy potato salad requiring, well, not much.

Chopped 5Acre Farm  new potatoes or left whole, depending on size, boiled in salted water until just tender. Drain well. Toss potatoes with a good amount of olive oil, sea salt, chopped parsley and some finely chopped or crushed garlic (not too much). Leave it to cool slightly, as the this increases the resistant starch (the fibre) and reduces the GI of the potato. Actually making it healthier!

We enjoyed ours with our bbq last week in the warm weather. Check it out…

Potato salad

Potato salad

Beetroot and potato gratin

Beetroot and potato gratin

Beetroot and potato gratin

This was an idea from a Jamie Oliver recipe, however it was changed and made up along the way to suit my pantry produce. It was delicious! Oh, and Jamie’s didn’t include beetroot, but I think the beetroot just made things more interesting, and lifted the flavour.

The ingredients were:

About 4 5Acre farm beetroots

About 4 large potatoes

2 brown onions

1 tsp of vegetable stock powder


single cream

parmesan cheese

I wanted to have it in a hurry, so I parboiled the sliced potato and sliced beetroot for about 5 minutes. Then drain well. Meanwhile, I sauteed    the sliced brown onion with some oil, threw in some fresh rosemary, the tsp of stock powder, salt and pepper taste. I put the drained potatoes and beets into the frypan and tossed with the onion. Then transferred to a baking dish, drizzled over the cream and topped with grated parmesan. Baked it in the oven until cooked and browned on the top.

Beetroot and potato gratin on the plate

Beetroot and potato gratin on the plate

Battle of the leek pasty

Battle of the leek pasties!

Charlotte made a delicious cheesy leek and vegetable pasty with her Five Acre leek and carrot. The base is a cheesy white sauce, sautéed leeks and diced carrot. The pasty is then made using the pasty press and puff pastry. After tasting Charlottes, I decided to give it a try as I had a bunch of leeks to use up.

My filling was very similar, I made a white sauce and added some strong cheddar with salt and pepper, sautéed the leeks in some butter until soft, and boiled some  Five Acre carrot and potato until soft (chopped into very small cubes, about .5cm). Mixed all together and using Charlotte’s very cool pasty press cooked until crispy.

I served mine with a salad and some sautéed savoy cabbage. Charlotte served hers with a salad and some homemade Five Acre Farm  potato chips. Delicious!


Mia’s pasties

Ready to go in the ovenCheesy leek and vegetable pasty


Charlotte’s pasty

cheesy leek pasty