Starting to dread back-to-school meal planning? Here are a few tried and tested recipes from Mash Direct – an Irish farm-to-fork company specialising in prepared vegetables.

You’ll find Mash Direct products in your local supermarket.


Paprika chicken with colcannon mash

2 packets of Mash Direct Colcannon

4 chicken breasts, cut into bite-sized pieces

Salt, to taste

2 tbsp olive oil

1 tbsp butter

1 onion, diced

2-3 cloves of garlic

1 tbsp sweet paprika

1 tbsp flour

½ pint of chicken stock

3 tbsp chopped parsley

2 red peppers

4 large tomatoes

250ml sour cream

  • 1 Heat a large pan and add a dash of oil. Rub the chicken in the salt, and place in the pan to brown. Remove and set aside once cooked through.
  • 2 Using the same pan, add in some chopped onions and garlic and let it simmer for about five minutes. Then add the paprika along with the flour and stir until combined – taking care not to burn.
  • 3 Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixture seems too dry.
  • 4 Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for 10 minutes.
  • 5 Cook the Mash Direct Colcannon according to packet instructions and serve as a side dish to complete the meal.
  • Cottage pie with cheesy mash top

    2 packets of Mash Direct Cheesy Mash

    1 tbsp olive oil

    1 onion, finely diced

    2 carrots, peeled and finely diced

    1 celery stick, finely diced

    1 clove of garlic, crushed

    1 tbsp fresh thyme leaves

    1 pack (400g) lean steak/lamb mince

    1 tbsp plain flour

    1 tbsp tomato purée

    1 tbsp Worcestershire sauce

    450ml beef stock

  • 1 Preheat the oven to gas mark 4-5, 180°C, 350°F.
  • 2 In an ovenproof casserole dish on the hob, heat the oil and add the finely diced onion, carrots and celery. Cook over a low heat for 10minutes, until softened and lightly brown.
  • 3 Add the crushed garlic and thyme, cooking until fragrant (about 1-2 minutes) before adding the mince. Turn up the heat to medium and cook, stirring periodically until the mince is browned all over and juices caramelise on the bottom of the casserole dish.
  • 4 Stir in the flour, tomato puree and Worcestershire sauce to the mince for a minute or so to combine. Immediately add the chicken stock, bringing to a simmer and cook for 10 minutes until the sauce is reduced and thickened.
  • 5 Leave the mixture to cool for a few minutes and prepare the Mash Direct Cheesy Mash as directed. Top the mince mixture with the mash and smooth to create an even layer using the back of a large metal spoon.
  • 6 Transfer the dish to the preheated oven and cook for 30 minutes, until the mash is a bubbling golden brown.
  • Broccoli and chicken pasta bake

    1 packet of Mash Direct Broccoli with a Cheese Sauce

    450g dried penne pasta (use gluten free if desired)

    350g diced chicken pieces

    2 tbsp olive oil

    200g cream cheese with garlic and herbs

    50g red pesto

    100g mature cheddar cheese, grated

    1 slice white bread, processed into crumbs (use gluten free if desired)

  • 1 Preheat oven to 175°C, 350°F, gas mark 4.
  • 2 Bring a large pan of salted water to the boil and add all the pasta. Return to the boil. Cook the pasta until 'al dente' for 7-10 minutes. Drain the pasta and set aside.
  • 3 Meantime, heat the oil in a large frying pan over a medium heat. Cook the chicken pieces until they are lightly browned and are cooked through to the middle.
  • 4 Once the chicken is cooked, combine with the pasta in the pot.
  • 5 Add the cream cheese, red pesto and Mash Direct Broccoli with a Cheese Sauce. Stir the ingredients gently so as not to break up the broccoli florets until well combined.
  • 6 Pour the mixture into a deep casserole dish (roughly 30cm x 23cm). Top with grated cheese and the breadcrumbs.
  • 7 Place in the oven for 20 minutes until golden and crisp on top.
  • Baked risotto with carrot, parsnip, turnip, pancetta and sage

    1 pack Mash Direct Carrot, Parsnip and Turnip

    1 tbsp olive oil

    1 leek, washed and thinly sliced

    2 garlic cloves, crushed

    350g Arborio rice

    1 litre vegetable stock

    100g mozzarella, grated

    Freshly milled salt and pepper

    1 tbsp olive oil

    160g pancetta cubes

    6 sage leaves, finely shredded

    20g Parmesan, grated

  • 1 Heat 1 tbsp of olive oil in a large oven-proof dish over a medium heat and fry the leek for five minutes until soft. Add garlic and cook for a minute, then add the rice and vegetable stock and bring to the boil.
  • 2 Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.
  • 3 Heat the Mash Direct Carrot, Parsnip and Turnip according to pack instructions.
  • 4 Remove the risotto from the oven and stir in the warm Mash Direct Carrot, Parsnip and Turnip. Season well and stir in the grated mozzarella.
  • 5 Heat the remaining oil in a frying pan and fry the pancetta until crisp. Add the sage leaves and fry for one minute.
  • 6 Spoon the risotto into warm serving bowls and top with crisp pancetta, sage leaves and Parmesan before serving.