Posts Tagged With: carrot

Individual Lamb Shank Pies

After a delicious Sunday dinner of Lamb Shanks slow cooked in red wine, we had some of the meat leftover so what better way to use the leftover meat, than to make it into individual lamb shank pies!

To start with, I took out a sheet of puff pastry from the freezer to thaw while I made the below sauce base:

~ 2 celery sticks, sliced finely
~ 1 carrot, diced finely
~ salt and pepper
~ 25g butter (about 1 tbsp)
~ 2 tbsp plain flour
~ 1/2 – 3/4 cup stock (I used chicken stock but vege, beef, veal stocks would work as well)

Heat the oven to 180C
Fry the celery and carrots in a medium pan until they are soft
Season with salt and pepper
Add in the butter, and when it is melted, sprinkle the flour in to the mix
You should see the flour absorb the butter and the mix becomes quite thick
Continue to fry for a minute or so, making sure it doesn’t burn or stick to the pan
Slowly add in the stock, stirring until the mix becomes saucy

Once I had the sauce mix ready, I added in the leftover lamb shank meat (about 2 cups worth, so if you had more than this, just increase the quantities in the sauce mix above)
Stir through, breaking up the meat
Split the meat mix into individual ramekins or any other oven proof dish that is suitable
Cut puff pastry into shapes that are slightly larger than the dish/es you are using
Wait for a few minutes for the mixture to cool slightly then pop the puff pasty lid on top
Scrunch the pastry around at the sides of the dish and brush lightly with milk (you could use egg but since I only had 3 small ones, milk did the trick) – make sure you make a cut across the top so the pie has a place for steam to escape
Bake for 15 mins at 180C (they may take a little longer depending how big the pies are)

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

Mexican Shepherd’s Pie

This pie is  vegetable packed and very tasty.  It took me about an hour from start to finish, which is pretty good considering it was in the oven for 25 minutes!  I’ve adapted this recipe from Michelle Bridges’ 12 Week Body Transformation recipe.

~ 500g (about 1 large) sweet potato, peeled, chopped into chunks around 3cm square (put this on to boil first for the mash)
~ Olive oil
~ 1 onion, finely chopped
~ 2 garlic cloves, crushed/chopped
~ 2 carrots, peeled and diced
~ 1 zucchini, diced
~ 3 celery sticks, diced (I didn’t have any celery so used 1/2 large leek instead, finely chopped)
~ 1 teaspoon ground cumin
~ 1 teaspoon ground coriander
~ Pinch chilli powder/flakes
~ 200g (3.5oz) lean beef mince – you can put more in if you like
~ 1 tin (400g) diced tomatoes
~ ½ tin water
~ 1 can lentils (drained)
~ 1/2 cup finely grated Parmesan or cheddar

Preheat oven to 180C
Boil the diced sweet potato in a small saucepan/pot
Fry onion, garlic, carrots and celery in some oil for about 5 mins in a large pan
Add the zucchini and cook for another few minutes
Add the spices and fry for a few minutes until fragrant
Add the mince, stirring to break up any lumps, until it has cooked through
Stir in the tomato water and simmer, for 10 minutes, stirring occasionally
Add the lentils and simmer for a few further minutes.

Mash the sweet potato with a little milk/butter until smooth
Spoon the meat mixture into an ovenproof dish, (or 4 smaller oven proof dishes).
Spread the sweet potato over the meat mixture, top with cheese
Bake for 20-30 minutes or until golden.

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | 2 Comments

Zucchini Slice

I’ve adapted this recipe from Belinda Jeffrey’s Feta and Dill Pie to be more like a dish my mum used to make a lot while I was growing up.  It can be served warm or cold, with or without a salad, and you can basically throw in any extra things you like such as bacon, capsicum, tomato.

Serves 8 – 190 cals per serve

In a large bowl, mix the following:
~ 3 med-large zucchini, grated (skin on)
~ 2 med carrots, grated (I peeled mine)
~ 1 onion, peeled and finely sliced (or grated)
~ 6 eggs
~ 1/2 cup chopped chives
~ small handful fresh basil and dill, chopped
~ 1/2 cup grated cheese (you can use cheddar, tasty or even pecorino/parmesan)
~ 1/2 tsp ground paprika
~ 1/2 tsp ground coriander
~ 1/4 tsp ground cumin
~ 1/2 tsp crushed chili (you could use a small fresh one chopped if you wanted to)
~ salt and pepper
~ 1/2 tsp crushed garlic
~ 1 cup flour**
~ 1 tsp aluminium-free baking powder (try Bob’s)

Line a dish (mine was 30cm x 20cm) with baking paper
Place the mixture in the dish – it should be a thick batter consistency
Add 1/2 block (100g) of crumbled feta to the top and press it into the mixture.  I used Lemnos sheep’s feta
Decorate the top with sliced tomatoes
Bake at 180 C for 45-50 minutes (even though it may look ready before this, it really needs the full time.)
Cool for 10 minutes before slicing and serving.

**N.B. I always use wheat-free flour, I find Orgran works really well in all recipes, however coconut flour also works really well.  The general rule with coconut flour is to divide the quantity by 3 – so try 1/3 coconut flour to start with and see if the mixture is this enough – add more 1 tbsp at a time until the mixture gets to the desired consistency.

Other ideas for additions to this: leftover cooked chicken, bacon/ham, finely sliced kale, spring onions…

I had this with chicken breast that I’d shallow poached in balsamic vinegar, and wrapped in tin foil to retain the moisture, as well as a Quinoa, Kale and Pomegranate Salad.

Categories: Dinner, Recipes, Vegetarian | Tags: , , , , , , , , | 3 Comments

Lentil Patties

These are great for a quick, substantial, vege-packed meal – and leftovers are great for lunch; just re-heat them in the microwave or even on a sandwich press to keep them crispy.

Lentil Patties

~ 1 cup of sweet potato mash
~ 1 x 400g tin of brown lentils, drained and rinsed
~ 1 large carrot, grated
~ 1 large courgette, grated
~ 1 medium onion, grated (or finely chopped)
~ 1/4 cup sunflower seeds
~ 1/4 cup sesame seeds
~ pinch of chilli flakes
~ pinch of chilli powder
~ salt and pepper
~ any dried or fresh herbs – I used a pinch of dried basil
~ 1 egg
~ 1/4 cup breadcrumbs (can use wheat free variety)
~ parmasan or cheddar cheese (about 1/4 to 1/2 cup depending on how much you like the cheesy flavour)

Set oven to 180C
Put all of the above ingredients into a large bowl and mix well
Line 2 baking trays with baking paper
Shape handfuls of the mixture into balls, place them on baking paper then flatten slightly
Bake for 25-30 mins until crispy
Allow to cool before serving with a green salad, chicken or other meat if desired.

I served these patties with the Pomegranate Watercress Salad featured previously, however I added some toasted flaked almonds to it this time.

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

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