Archive for the ‘Beef Dripping’ Category

Shepherds Pie

March 1, 2012

Makes 8 ramekins (or one large pie).

50g / 2oz dripping
2 large onions, finely chopped
2 tbsp olive oil
400g minced Welsh lamb
2 tbsp plain flour
2 bay leaves
2 sprigs fresh thyme
1 tsp anchovy essence
1 tin chopped tomatoes
2 tsp Worcester sauce
420ml lamb stock
Salt and freshly ground black pepper

For the mash:
350g potatoes
35ml milk
45g butter
1 free-range egg yolk

Preheat the oven to 200C/400F/Gas 6.

In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.

Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of a spoon.

Stir the onions and add the flour (this helps to thicken the juices) and stir again. Mix well and add the bay leaves, thyme and the anchovy essence and stir.

To the onion mix add the chopped tomatoes, stock (keep a little aside, for de-glazing the mince pan) and Worcestershire sauce. Add the cooked mince and then pour the stock mixture into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.

Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.

For the mash, boil the potatoes, and then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.

Pour the meat into 8 ramekins (or one large dish if you prefer) and spread the mash on top, smooth over and mark with a spatula. Cook in the oven until the mash is bubbling and golden brown.

Yorkshire Pudding (Delia Smith)

March 1, 2012

Serves 4

75g plain flour

1 egg

75ml milk

Beef dripping

Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you’re ready to cook the pudding.

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf.
After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest).
The pudding will take 25-30 minutes to rise and become crisp and golden.
Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Yorkshire pudding (Jams Martin)

March 1, 2012


Preparation method

  1. Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
  2. Cover the bowl with clingfilm and chill in the fridge overnight.
  3. Preheat the oven to 220C/425F/Gas 7.
  4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
  5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
  6. Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
  7. Remove from the oven and serve.