double cream Archives | National Dish https://www.nationaldish.co.uk/ingredient/double-cream Recipes and Restaurant Reviews Fri, 10 Oct 2025 17:21:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png double cream Archives | National Dish https://www.nationaldish.co.uk/ingredient/double-cream 32 32 Thirty-Hour Shepherd’s Pie | Recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe#respond Fri, 10 Oct 2025 17:00:19 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=4176 There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable. Often, shepherd’s pie was a …

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]]> 30 Hour Slow Cooked Shepherds Pie Recipe
Shepherd’s Pie is a British Classic

There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable.

Often, shepherd’s pie was a way to use up leftover roast lamb — simple, thrifty cooking at its best. In this case, we’ve gone all in from the start, braising lamb shanks for depth and richness. Both approaches are preferable to the shortcut of mince, which can never quite replicate the texture or flavour of true slow-cooked lamb.

The dish has its roots in the rural kitchens of the British Isles in the late 18th century, when the potato became a staple and leftover meat needed a second life. Whether from England, Scotland or Ireland, the idea was the same: nothing wasted, everything transformed — and few comfort foods speak so directly to home cooking.

I made this during a rare weekend off from coaching girls football, be assured, this Shepherd’s Pie is incredible but not nearly as good as my football team!

Thirty-Hour Shepherd’s Pie | Recipe
A slow-cooked lamb shepherd’s pie recipe made with lamb shanks, homemade stock and buttery Maris Piper mash. Traditional British comfort food, perfected over 30 hours. Don't worry, you won't need to shepherd it for 30 hours. Start with a casserole to braise the lamb and make stock.
Servings4 People
Prep Time1 Hour
Cook Time30 Minutes
Passive Time28.5 Hours
Ingredients
For the Stock
For the Pie Filling
For the topping
Instructions
  1. The Stock and pulled lamb (Day 1) Place the lamb shanks, carrot, onion, celery and peppercorns in a heavy casserole. Add water to come three-quarters up the sides of the shanks. Don't brown the meat, it'll catch a tiny bit if gnarl, but when it's in the pie, you want it soft and silky. Cover and roast in the oven at 130 °C for 6 hours. The meat should fall from the bone and the liquid should have turned into a rich, gelatinous stock. Lift out the shanks, strain the stock, and refrigerate both overnight. Discard the spent vegetables.
  2. The Filling (Day 2) Skim and discard any fat from the chilled stock. Shred the lamb from the bones and set aside, be careful to pick out any small bones. There's a particularly pin like bone in each shank, make sure you find those. In a clean pan, melt a little butter or dripping. Gently sweat the fresh carrot, onion and celery until soft and aromatic, avoid any colour. Stir in the flour to make a light roux, then add the shredded lamb. Gradually pour in enough of the reserved stock to form a thick, glossy mixture. Add the Worcestershire sauce and simmer until the sauce clings to the meat. Season generously to taste with salt and black pepper. Spoon into a deep baking dish and leave to cool slightly.
  3. The Mash Boil the Maris Piper potatoes in salted water until tender. Drain well and return to the pan over low heat to steam off excess moisture. Mash with all of the cream and the egg yolks until smooth and rich, add a little milk if you need to loosed it up, you don't want it runny at all though - so be careful. Season well, taste it. With a spatula gently scoop it into the roasting dish, creating a layer on top of the filling. Rough up the surface with a fork, I made a Union Jack - the texture will crisp beautifully in the oven.
  4. Bake Bake at 200 °C for 30–35 minutes, until the top is golden and the filling bubbles at the edges. There’s no need for cheese — the richness of the lamb and stock speaks for itself. You choose the colour as it bakes, you want a few burnt peaks for sure.
  5. Serve I served it with a big spoon full of peas, but any green vegetable loves sitting beside a Classic Shepherd's Pie. Enjoy

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]]> https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe/feed 0 How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden? https://www.nationaldish.co.uk/recipe/swedish-meatballs-in-a-cream-sauce-sweden https://www.nationaldish.co.uk/recipe/swedish-meatballs-in-a-cream-sauce-sweden#respond Thu, 02 Mar 2017 16:01:06 +0000 http://nationaldish.co.uk/?post_type=recipe&p=43   Thanks to IKEA, Swedish Meatballs is probably the most likely National Dish to spring to mind. The local name for it, Köttbullar, quite literally translates as meatballs – and it really is that simple. How do you make Swedish Meatballs? The recipe here, köttbullar med gräddsås, …

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What is Sweden's national dish - Sweden's national dish meatball in a cream sauce
The national dish of Sweden is meatballs in a cream sauce
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Sweden

Thanks to IKEA, Swedish Meatballs is probably the most likely National Dish to spring to mind. The local name for it, Köttbullar, quite literally translates as meatballs – and it really is that simple. How do you make Swedish Meatballs?

The recipe here, köttbullar med gräddsås, meatballs with cream sauce, is wintry, rich and comforting, best served in a bowl and eaten with a spoon, they are that soft.

Often it is served with mashed or boiled potatoes and pickled vegetables – I’ve opted for the latter, to try to keep it light – plus the sweet vegetable vinegar helps to cut through the richness of the sauce.

Köttbullar med gräddsås | Swedish meatballs with a cream sauce
This is a pretty straight forward recipe for Swedish Meatballs, not quite fast food, but easy enough you don't have to fuss too much.
Servings2
Prep Time15 Mins
Cook Time40 Mins
Ingredients
Main stuff
For the sauce
  • 150ml double creamyou can substitute this with sour cream
  • 2tbls plain flourhave a sieve handy? Grab that.
  • 25g buttersalted is best
  • Fistful parsleyas much or little as you like - chuck half in the sauce and the rest over the finished dish
  • 300ml beef stockget this ready in advance
Spices and stuff
Instructions
For the meatballs
  1. Put both the beef and pork mince in to a mixing bowl.
  2. Add the butter, half the egg, pepper, salt, garlic, allspice, nutmeg and onion. Basically, lob it all in.
  3. Get in there with your hands, it's the only way, and mix it up good.
  4. If you feel it's not wet enough to mould into balls that will stay formed, add a little more egg - just don't make it too wet, otherwise - well, just don't, the sound alone will put you off.
  5. Roll the mixture into evenly sized balls, just smaller than a squash ball.
  6. Heat a pan, medium high heat and brown them off on all over and then set aside.
For the sauce
  1. Get some beef stock on the go, about 300ml.
  2. Using the same pan that you browned the meatballs in, add the butter. As it melts, add the flour - sieving it prevents lumps and make it slightly easier. Mix the flour and butter with a whisk to form a roux.
  3. Once smooth, add the cream with a few twists of pepper.
  4. Mix together and add half the parsley.
Pull it together
  1. There are two ways you can do this. Either, add the meatballs to the sauce in the pan, cover and cook over a low heat for 10 minutes (don't let it catch).
  2. Or the way I've done it here, pre-heat the oven to 180 degrees (360 farrenhiet).
  3. Pour the sauce into an oven dish (big enough to accommodate all the balls with overcrowding) and place the meatballs in with their top surface uncovered.
  4. Put in the oven for 15 mins and you get a slightly crunchier top on the meatballs whilst they've poached in the sauce.
  5. Take out, throw the rest of the parsley over the top and serve with some pickled vegetable and a few dollops of Dijon - I added a little raw red cabbage on the side.
  6. Thank you Sweden Sweden


    Tack

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