Somerset Stew with Cheddar, Mustard and Parsley Mash

Serves 4

Preparation: 15 mins

Cooking Time: 35 mins

This is a Guest Recipe from BBC Good Food and I have made my own tweaks!

Ingredients

1 tablespoon olive 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 beans, drained

400g can cannelloni beans, rinsed and drained

200ml dry cider (you can use much more cider and replace the stock and just add a stock cube, if you wish)

250ml vegetable stock

few sprigs thyme, leaves only

For the Cheddar, Mustard and Parsley Mash

1 kg potatoes (King Edward) peeled and cut into chunks

Generous knob of salted butter

Milk

Heaped Teaspoon of Whole Grain Mustard

75g extra-mature grated cheddar cheese

Generous handful of chopped flat leaf parsley

AND THIS IS WHAT YOU DO....

1. Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured.
   
   
2. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
   
   
3. Serve with the mash.
   
   
4. To make the mash - peel the potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender.
   
   
5. Drain and return to the pan and mash with a splash of milk, 25g butter.  Using either a ricer or masher, cream the potatoes and ensure no lumps remain. 
   
   
6. Stir in the mustard.
   
   
7. Now add the extra-mature grated cheddar and a handful of chopped parsley.
   
   
8. Season.  If you want to, you could add a little more mustard if you feel the mash needs it.
   
   
9.  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.