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Shepard’s Pie

Shepard’s Pie

Shepard’s pie originated in Ireland, so with our Irish heritage there is no wonder it is a family favourite! I still remember visiting my family on the west coast of Ireland a few years ago in the middle of their winter (aka December!). We went to a local Irish pub down the road from where my grandpa grew up and all I had the most delicious Shepard’s Pie. 

It is perfect on a cold winter day, just serve with a side of broccoli or your other favourite veg. Or just serve alone as this Shepard’s pie is loaded with vegetables!

When you are making the pie leave the mince to simmer as long as possible. While the recipe says 10-15mins (and that is plenty), the longer you leave it on a low heat the more depth of flavour you will get!

Just like bolognese this is another dish I love to cook double quantity of and freeze some of the mince base for a quick and easy dinner when I am busy.

Shepards Pie

Let your mince cool for a little while before you top with the mash potatoes and this will allow the mash potatoes to be easily spread over the mince mixture. 

Shepards Pie

Then to make the top of the Shepard’s pie extra crunching run a fork through the top of the mash potato to create little ridges that will crispen’ up in the oven. 

The cheese is totally optional, but a delicious addition on top and that allows for a little extra crunch!

Shepards Pie

Allow the shepard’s pie too cool a little before serving as the mince will get very hot under the mashed potato.

Then enjoy this winter classic with your whole family. It is loaded with veg that the kids will hardly notice so is perfect for a healthy hearty winter meal!

 

Shepard’s Pie

With winter upon us, what better than a hearty warming Shepard's pie! Loaded with veggies, this is the perfect nourishing winter meal for the whole family.
Course Dinner
Keyword Dinner, lamb, pie, Potato, shepard's pie, vegetables
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion finely diced
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 1 zucchini finally chopped
  • 2 garlic cloves
  • 1 kg lamb mince
  • 2 tbsp tomato paste
  • 1.5 cup beef stock
  • 1 can (400diced tomatoes
  • 1 tbsp wosterchire sauce
  • 2 tsp cornflour
  • ¾ cup green peas frozen
  • 1 kg white potatoes peeled and cubed
  • 50 g butter
  • ½-3/4 cup milk
  • 50 g parmesan cheese grated

Instructions

  • Heat the oil in a large heavy base saucepan. Add the onion, celery, carrot and zucchini and cook for 5mins until it begins to sweat and soften. Add in garlic cloves and cook off for 1min. Add in the mince and cook in 2-3mins until it starts to brown.
  • Stir in tomato paste, beef stock, diced tomatoes and wosterchire sauce. Combine corn flour with 1tbsp of water in a small bowl to remove lumps and then stir it into your mince mixture. Bring the mixture to a bowl and then reduce to a simmer and cook for a further 10-15min until it starts to thicken. Stir occasionally to prevent it sticking. Allow to cool slightly while you make the mash.
  • Preheat the oven to 200C.
  • Add potatoes to a large saucepan and top with water. Heat on high until water begins to boil. Cook for 7-10mins until potatoes are soft. Drain the potatoes and then add back into the saucepan. Use a potato masher or fork to mash the potatoes whisk in butter and milk into the potatoes until they are smooth.
  • Pour mince into a large baking dish and then spread mashed potato over the mince. Use a fork to drag it along the potato, this will create a crunchy top! Sprinkle with parmesan and then bake in the oven for 40-50min until meat is bumbling and potato is crunchy and golden.

Shepards Pie

Mexican Loaded Sweet Potato

Mexican Loaded Sweet Potato

Stuffed Mexican Sweet Potatoes Stuffed Mexican Sweet Potatoes  

Mexican Blackbean Loaded Sweet Potatoes

Super simple snack or serve it with a salad for lunch or dinner! And of course pile on all of the guac!
Course Dinner, Main Course, Snack
Keyword blackbean, guacamole, mexican, Snack, sweetpotato, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients

  • 2 small sweet potatoes
  • 1 can black beans
  • 2 to matoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 avocado
  • 1 tbsp lime juice
  • Coriander

Instructions

  • Preheat the oven to 200Place the whole sweet potatoes on a baking tray and use a fork to poke a few holes in them to let steam escape when cooking. Bake in the oven for 40min.
  • Meanwhile, prepare the blackbean mix. Drain the black beans and then add to a non stick fry pan. Add in tomatoes, paprika, cumin and garlic powder and ¼ cup water. Cook on low for 10-15min until tomatoes start to break down.
  • Peel and remove the seed of the avocado and then mash the avocado with a fork. Stir through the lime juice.
  • When the sweet potatoes are cooked through, remove from the oven and allow to cool for 5min. Be careful as they will still be very hot, use a sharp knife to slice them in half length ways.
  • Top sweet potatoes with black bean mix, avocado and coriander.

Stuffed Mexican Sweet Potatoes  

Penang Chicken Curry

Penang Chicken Curry

 

Thai Penang Curry Thai Penang Curry Thai Penang Curry  

Penang Curry

A taste of thailand in just 20mins! Super quick and easy dinner solution and perfect to freeze leftovers!
Course Dinner, Main Course
Keyword antioxidants, Chicken, Curry, Dinner, Thailand
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 brown onion finely chopped
  • 500 g chicken thighs cut into cubes
  • 300 g pumpkin peeled and cubed
  • 1 capsicum de seeded and cut into to large cubes
  • ½ jar panang curry paste
  • 1 can 400mL coconut cream
  • 1 can bamboo shoots
  • 200 g green beans cut into 1inch pieces

Instructions

  • In a heavy base saucepan heat the oil on a medium heat and then add the onion and fry for 2-3 min until it begins to soften and become opaque. Add in the chicken and fry for 3mins until it starts to brown. Add in the pumpkin, capsicum and curry paste. Cook for 2 mins until curry paste becomes fragrant. Then add in coconut cream. Bring to the boil and then reduce to a simmer for 20min or until pumpkin is cooked through. This is the stage that you can freeze the curry, and add your fresh greens when you reheat it!
  • Mix in the bamboo shoots and green beans.
  • Serve with rice, coriander and lime!

 

Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.

Veggies Fritters

Veggies Fritters

 

What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter. 

But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!

 

Veggie Fritters

On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Course Breakfast, Snack
Keyword easy, fritters, veggie fritters
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people

Ingredients

  • 2 medium zucchinis’
  • 1 carrot
  • ½ cup corn
  • 1 ½ cup SR Flour
  • 2 eggs
  • ½ cup milk
  • Salt and pepper

Instructions

  • Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
  • Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
  • Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.

 

 

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

 

On the table in just 15min, this teriyaki salmon bowl is super easy, delicious and nourishing! I love making bowls just like this for dinner or lunch on the weekend – because my partner loves them too (minus the mushrooms!). 

Rice, protein and veggie bowls like this are a perfect balance of macronutrients for a main meal to nourish your body and keep you full for a long time (aka reaching those satiety levels!).

 

Teriyaki Salmon Bowl

Course Dinner, Main Course
Keyword Brown Rice, Salmon, Terriyaki
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 2 x salmon fillets
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 200 g mushrooms thinly sliced
  • 200 g frozen shelled edamame
  • 1 bunch broccolini
  • 1 x 250g precooked brown rice bag

Instructions

  • Combine oyster sauce, soy sauce and maple syrup in a bowl. Marinate the salmon fillets in the sauce for 5mins while you prepare the vegetables.
  • Heat the olive oil in a fry pan. Add in the mushrooms and cook for 2mins. Add in the salmon fillets skin side down. Pour over any remaining sauce from the bowl.
  • Cook the salmon for 4minutes and then flip and cook for another 2-3mins. At this point your salmon will still be slightly pink inside, so keep on heat longer if preferred well done. Stir the mushrooms every few minutes to avoid burning.
  • Meanwhile heat the broccolini and edamame in the microwave for 2mins. Remove from microwave and set aside. Heat the brown rice.
  • Serve all together and top with additional sesame seeds and chili flakes if desired.

Notes

Note: Sure you can cook brown rice from scratch, I often do. But for meals like this that I rely on when I am sort on time the precooked or ‘semi’ cooked rice bags are perfect to keep on hand in your pantry.