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Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

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21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

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8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

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8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Cottage pie jackets

31 December 2007

Cottage pie jackets

Bake the cleaned potatoes in the microwave on high for 20 minutes, or oven bake for a crispier finish for about an hour at 180C /350F / gas 4 .

4 good size organic potatoes, 500g lean organic minced beef ( or quorn alternative), 1 organic onion (chopped), a good splash of Worcestershire sauce, 300ml beef or vegetable stock, 1 tbsp tomato purée, a little organic milk, knob of butter, 50 g strong organic cheddar cheese, salt & pepper to taste.

Whilst the potatoes are baking, cook the mince and onion in a pan for 10 minutes until the onion has gone golden and the mince has browned. Drain off excess fat or juices. Stir in the Worcestershire sauce and cook through for about another minute, then add the stock and the tomato purée. Cover and simmer for 20 minutes until the meat is cooked through.

When the potatoes are cooked, cut in half and scoop the flesh out into a bowl, leaving the skins with a thin layer of potato inside. Stir the milk and butter into the potato and mash gently, adding salt and pepper to taste.

Put the potato skins into a shallow roasting tin. Spoon the meat mixture into each skin and top with potato. Sprinkle with a good helping of cheese, and grill until the cheese has melted and the potato filling is piping hot. Serve with steamed greens, or as a snack .