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.
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.