I foresee a period of quite down-to-earth recipes as we try to run the contents of the freezer down. I may even be able to defrost it at some point...
Cottage pie is one of those wonderful family recipes - cheap and easy to make, it can be split into portions and frozen for later. It's also easy to adapt to different tastes and to depend on what you have in.
Start by gently sweating an onion and some garlic in olive oil. I've got lots of mushrooms in at the moment, so I added a few of them too. Add mince - this is a 440g pack of minced steak from Donald Russell.
Once there's some colour on the meat, add a tin of tomatoes and your choice of herbs (basil and thyme for me today, plus salt and pepper). Add a splash of red wine if you want, and let it bubble on a low heat for ten minutes or so.
Carrots would be a traditional ingredient, but I haven't got any. What I have got is frozen peas, and I want to empty the freezer, so a generous handful of those go in too.
Put all that into a pie dish or pyrex dish and set aside while you make the potato topping. I happen to have a sweet potato and regular potatoes in the cupboard, so I've made mash using equal quantities of both equalling about 500g. Nothing fancy - just peel, cut up into equal-sized portions, boil until done and mash with a bit of butter.
Finally, spoon the mash over the top of the pie dish and bake in the oven at 190C for about 20 minutes, until there's a nice golden crust on top of the mash.
The Skinny
Peel and chop an onion and a clove of garlic. Sweat in olive oil over a low heat until soft.
Add mushrooms
Add mince and fry until it has some colour
Add a tin of tomatoes, herbs, salt and pepper, and a handful of frozen peas.
Simmer for 10 minutes, then transfer into a pie dish
Make mashed potato.
Spoon the mash over the top of the pie filling.
Bake in the oven at about 190C for about 20 minutes.
Serve with fresh green veg.
WeightWatchers ProPoints
7 per portion - we split these quantities into 5 portions.
No comments:
Post a Comment