Tag: Vegetables

Mince and Cheese Pie

INGREDIENTS

  • 500g Beef Mince
  • 2 Tbsp Garlic Infused Oil
  • 2C Beef Stock Liquid (2 tsp Beef Stock Powder (fodmap friendly) mixed with 2C warm water)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1C Mixed Vegetables, 1x1cm diced (I used carrots, corn, peas, beans)
  • 1 Tbsp Tomato Sauce/Paste (fodmap friendly)
  • 1 Tbsp Soy Sauce (gluten free)
  • 2 tsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 1/4C Water
  • 2C Cheddar Cheese, grated
  • 1 piece Flaky Pastry (gluten free)
  • 1 Egg
  • 1 tsp Milk

INSTRUCTIONS

  1. Pre-heat your oven to 180°C.
  2. Heat the garlic infused oil in a frying pan over medium-high heat.
  3. Add the beef mince and brown (about 5 minutes).
  4. Add the beef stock liquid, salt, pepper, tomato sauce, mixed vegetables, and mixed herbs. Stir to combine and simmer for about 20 minutes.
  5. Make a cornflour slurry with the water and cornflour, mixing them together in a ramekin. Ensure there are no lumps.
  6. Add to the pan, and cook for a few minutes until the gravy has thickened.
  7. Add the pie filling into a baking dish – I used a 28x18cm rectangle, however a round dish or square dish is fine to use also!
  8. Top the filling with your cheese (feel free to add more than the recipe calls for if you want extra cheesiness).
  9. Roll your pastry across the top of the cheese/filling mix, so that the top is fully covered with pastry. You may need to cut your pastry to fit. Prick small holes in your pastry using a fork or a sharp knife.
  10. Mix the egg and the milk together in a small dish or ramekin to create an egg wash. Brush the egg wash over the top of the pastry.
  11. Bake the pie in the oven for about 40 minutes until the pastry is golden.

SERVE WITH

A green salad.

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Butterflied Lamb Leg Roast

Classic: Butterflied Lamb Leg Roast

INGREDIENTS

  • 1kg Butterflied Lamb Leg
  • 2 Tbsp Garlic Infused Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper, ground
  • Rosemary Sprigs, fresh
  • Gravy: 1 Tbsp Cornflour
  • 1 tsp Beef Stock
  • 1 1/2 C Water
  • Salt, pinch
  • Pepper, ground, pinch

INSTRUCTIONS

  1. Pre-heat oven to 220°C on fan bake.
  2. Drizzle 1 tbsp of garlic infused oil in the center of the pan.
  3. Place the lamb onto the oil, fat side up, with the flap tucked underneath it.
  4. Rub the other tbsp of oil over the top of the lamb.
  5. Sprinkle the salt and pepper over the lamb, and place a few of the rosemary sprigs on the top.
  6. Place the lamb in the oven and cook for 15 minutes.
  7. Turn the oven down to 190°C and cook for 15 minutes.
  8. Remove from roasting pan and leave to rest for 15 minutes.
  9. Meanwhile, sprinkle the cornflour into the pan, along with the beef stock, salt and pepper.
  10. Add 1/4C of water and stir the liquid to combine – mix until there are no lumps.
  11. Add the remaining water and stir to combine; continue stirring until the liquid has thickened.
  12. Pour the liquid into a serving dish.
  13. Carve the lamb and serve while warm.

SERVE WITH

Roasted vegetables (chop these into small pieces and put in at the same time as the lamb) and/or steamed vegetables, and gravy.

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Cottage Pie

Hearty: Cottage Pie

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 1kg Beef Mince
  • 400g tin of diced Tomatoes
  • 1 tsp Beef Stock Powder
  • 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
  • 1 Tbsp Mixed Herbs
  • 1 tsp Brown Sugar
  • 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
  • Salt, to taste
  • Pepper, to taste
  • Parsley, to serve
  • 600g Potatoes, peeled and chopped into small bites
  • 2 Tbsp Butter
  • 1/4C Milk, approximately

INSTRUCTIONS

  1. Heat oven to 180°C on fan bake.
  2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
  3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
  4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
  5. Add the mixed vegetables and cook for a few minutes.
  6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
  7. Once the potatoes are cooked through, drain almost all of the water from the pot.
  8. Add some salt, pepper, the butter, and the milk.
  9. Mash potatoes until smooth, adding extra milk if required.
  10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
  11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
  12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.

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Vegetable Fritters

Vege Packed: Vegetable Fritters

INGREDIENTS

  • 450g Mashed Potato
  • 1 Carrot (150g), grated
  • 1 Zucchini (120g), grated (I used yellow, green is more common)
  • 2 Broccoli Florets (50g), finely chopped
  • 1 Egg
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 100g Cheddar Cheese, grated, optional
  • 1/4 C gluten free Flour
  • Oil, to fry

INSTRUCTIONS

  1. Combine all of the ingredients in a bowl and mix thoroughly.
  2. Heat oil in a pan over a medium-high heat.
  3. Add large spoonfuls of batter into the pan, and squish down, to make a fritter shape.
  4. Fry both sides until golden.
  5. Once cooked through, place onto a paper towel to drain any excess oil once cooked through.
  6. Serve while hot.

SERVE AS

As a main with a green salad, or as a side.

Add lemon aioli for an extra flavour kick.

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Bubble and Squeak (Non-Traditional)

Quick: Bubble and Squeak

The classic leftovers dish! I use this dish to clear out the fridge after cooking too much for the family the night before.

INGREDIENTS

  • Mashed Potatoes (or Roasted, in approx. 1cm pieces)
  • Meat, thinly sliced or diced – I used sausages. Other great options include bacon or shredded meats
  • Vegetables, sliced or diced into small pieces – I used peas, corn, carrots, and capsicum. Other great options include mushrooms, spinach, pumpkin (Japanese for FODMAP followers), zucchini, broccoli, spring onion (green tops only)
  • 2-4 Eggs
  • 1/3C Milk
  • Salt and Pepper, to taste
  • 1/3C Cheddar Cheese, grated, optional
  • 1-2 Tbsp Olive Oil or Butter

INSTRUCTIONS

  1. Heat olive oil or butter in pan on medium-high heat.
  2. Add eggs and milk into bowl and whisk until combined.
  3. Add to the pan in the following order and cook/heat through while stirring:
    1. Uncooked meats
    2. Cooked meats, and uncooked vegetables
    3. Mashed/roasted potatoes
    4. Cooked vegetables
  4. Add the egg & milk mixture to the pan. Top with cheddar cheese, salt, and pepper. Stir occasionally while egg cooks through, scrambled egg style.
  5. Serve immediately once cooked through.

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