Spicy Thai bolognese with low carb mash

As the cold winter weather continues and summer seems a distant dream, it’s easy to lose your motivation and slip back into eating less healthy comfort food. This twist on a classic British cottage pie is a true rainbow dish: colourful, full of nutrients and familiar enough to please children and skeptical dinner party guests! It’s easily turned into a vegan recipe, just swap the mince for lentils or beans of your choice.

Spicy Thai bolognese with buttered vegetable mash

Spicy Thai bolognese with buttered vegetable mash

Ingredients (serves 2, easily doubled or tripled):


  • 400g diced carrot and swede
  • 4 tbsp Greek yoghurt (optional)
  • 2 tbsp ground flaxseed (optional)
  • 2 tsp grass fed butter
  • 1/2 tsp paprika


  • 200g grass fed beef mince (I love Musclefood’s steak mince)
  • 1 tsp lemon juice or Lucy Bee coconut oil
  • 1 small red onion
  • 200g diced mixed vegetables (fresh or frozen)
  • 200g spinach (fresh or frozen)
  • 1 tbsp tomato puree
  • 1 tbsp red Thai or Panang curry paste
  • 300ml vegetable stock
  • 1/2 tsp pepper
  • 2 tsp mixed herbs of your choice


  • Steam the mixed vegetables and spinach until cooked.
  • Meanwhile, fry the red onion in lemon juice or coconut oil until soft, then add the mince and stir well until browned.
  • When the mince has browned, add the tomato puree, Thai paste and fry for 2 minutes.
  • Add the stock, pepper, herbs and cooked vegetables to the mince to the mince and lower the heat to a simmer.
  • Whilst the bolognese is simmering, steam the carrot and swede until soft.
  • Mash the carrot and swede with the yoghurt (you can do this by hand or in a food processor).
  • For a quick lunch/supper, serve the bolognese into bowls and top with the mash and tsp of butter.
  • If you have the luxury of more time, place the bolognese into an ovenproof dish, spread the mash and butter over the top and pop under the grill for a few minutes, until the mash turns crispy.

Macros & nutritional information per serving:

394 calories / 20g carbs / 17g fat / 34g protein / 8g fibre / 4 portions of vegetables.


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