Tag: cook

Cottage pie

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This delicious cottage pie is sure to become a family favourite. It’s easy to make and is packed with a sweet tomato sauce and tender beef mince which make a great combo with a creamy mash topper

Serves: 4
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Easy peasy
Costs: Cheap as chips

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For a crispy topping sprinkle your cottage pie with Cheddar cheese once cooked and pop under the grill until the cheese has melted

Ingredients

1tbsp sunflower oil
1 med onion, peeled and chopped
2 carrots, peeled and diced
500g minced beef
250g chestnut mushrooms, sliced
2 level tbsp plain flour
400g can chopped tomatoes
1 beef stock cube
Salt and freshly ground black pepper
Dash of Worcestershire sauce
450g mashed potato
Knob of butter

Method

Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over a med heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it, otherwise it just cools the mixture, rather than letting the meat brown. Add the mushrooms to the pan and cook for a few mins.
Sprinkle over the flour, then mix it in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.
Pour in the can of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.
Set oven to 200°C/400°F/Gas Mark 6.
Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.
Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top.
Bake in the centre of the oven for about 20-30 mins, or until the pie is golden and the filling is bubbling. Serve straight from the oven.

By Woman’s Weekly

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Nutritional information per portion

Calories 516(kcal)
Fat 30.0g
Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Keema

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This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

1tbsp sunflower oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
2cm piece root ginger, grated,
1tbsp ground cumin
2tsp ground coriander
1/4tsp chilli powder
1/4tsp turmeric
500g minced lamb
6 tomatoes, chopped
100g frozen peas
1tbsp fresh chopped coriander leaves
1tbsp fresh chopped mint
1tbsp lemon juice

Method

Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn’t like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.

Mushroom Fennel Quinoa Stuffing
gordon-ramsay-recipe.com
Servings: 7 • Size: 3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 136 • Fat: 4 g • Carb: 21 g • Fiber: 3 g • Protein: 5 g • Sugar: 1.5 g
Sodium: 113 mg

Ingredients:

1 cup uncooked quinoa, rinsed well
1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
1 tbsp olive oil
1 small onion, diced
3/4 cup fennel, diced
1/2 cup celery, diced
1/2 cup carrots, diced
8 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook rinsed quinoa in broth according to package directions.

While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well.

Makes 5 1/4 cups.