If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.
Reinvention
Years ago, I was looking for something to go with my garlic pulled pork. I had a great recipe from my former mother-in-law for a classic slaw that I decided to tinker with. This recipe is what I ended up with. The crisp apple goes so well with the crunchy cabbage and tangy honeygar. Like the normal slaw, it is quick and easy to make but packs a lot more punch in the flavour stakes.
If you have the attachments on a food processor, I recommend using the shredding and grating features to make it even faster to make your slaw.
Add in the honeygar and lemon juice, mix and serve. This makes enough slaw to go with a 2kg pork shoulder and will easily fill six grown and hungry men.
Mix vegetables together in a bowl.
Add in the honeygar and lemon juice, mix and serve.
Nutrition
Per Serving: 71 calories; 0.2g fat; 17.5g carbohydrates; 1.8g protein
Equipment
Chopping board
Knife
Grater
Vegetable peeler
Mixing bowl
Fork
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Are you looking for a way to make that white fish fillet more interesting? What if you could have a creamy fillet with a crunchy crust that takes 15 minutes to cook? Would you be game? This take on a crusted fish fillet is easy to make, tasty and a great weeknight option.
More nut challenges
I am one of those unfortunate people that are allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. There are so many foods I would love to try or eat regularly but will never get the chance, thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.
No almond crust, thanks
At a restaurant a few years ago I saw almond-crusted fish that looked and sounded delicious, but there was no way I would get to find out how delicious it was. Thankfully I love the challenge of making something I’ve seen but never tasted. I set about trying to make a crust full of flavour that had a great crunch and would make everyone in the family happy. This is what I came up with. The sunflower seeds give the fish a great crunch; toasting them adds an extra level to their flavour and makes them a great alternative to nuts.
Line a baking tray with baking paper or a silicone liner.
Lightly grease the liner or paper with the avocado oil.
Take a large frying pan and place it over medium heat.
Add half the sunflower seeds to the pan when the pan is warm.
Move the seeds around, so they don’t burn, but so they can get some colour.
When the seeds are golden, transfer them to a plate to cool slightly.
Repeat with the remaining seeds.
Place the seeds in a food pressor and blitz to break up the seeds.
Take care not to over-process them; you don’t want sunflower seed meal.
Place the seeds on a plate and put them to one side.
Place the fish fillets on a flat surface and season them.
Once seasoned, brush the fish with a coating of mayo; you can do this with a knife or a brush.
Roll each of the fish fillets in the seeds, and be sure to coat them all over.
Place the coated fillets on the baking tray.
Bake the fish for 15 minutes or until the fish flakes easily with a fork.
When the fish is cooked, remove it from the oven and squeeze the lemon over the fish.
Serve with a salad or roasted vegetables.
Nutrition
Per Serving: 471 calories; 37.7g fat; 14g carbohydrates; 25.2g protein
Equipment
Measuring cup
Measuring spoons
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Fork
Frying pan
Spatula
Food processor
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only Uber Eats as your weeknight option. Once you master this recipe, the possibilities are endless.
Simple meal
The omelette is stupidly easy and only takes a few minutes to make. The omelette is one of my go-to recipes when I’m short on time and low on options. They are an excellent option for breakfast, lunch or even a simple dinner with a salad. The method is simple, and you can add extras whenever you want to make some tasty meals.
Omelette recipe
Ingredients
2 eggs
Salt and pepper to taste
A small knob of butter
Instructions
Crack eggs into a mixing bowl and beat them well.
Add a pinch of salt and pepper.
Over low heat, melt the butter in a frying pan.
When the butter has melted, and the pan is hot, pour in the eggs.
Make sure the eggs are evenly spread in the pan.
The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.
When all of the egg looks set, use your spatula to fold the omelette in half.
When the bottom is golden brown underneath, it is ready to serve.
Crack eggs into a mixing bowl and beat them well.
Add a pinch of salt and pepper.
Over low heat, melt the butter in a frying pan.
When the butter has melted, and the pan is hot, pour in the eggs.
Make sure the eggs are evenly spread in the pan.
The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.
When all of the egg looks set, use your spatula to fold the omelette in half.
When the bottom is golden brown underneath, it is ready to serve.
Transfer the omelette and serve.
Nutrition
Per Serving: 173 calories; 14g fat; 0g carbohydrates; 12g protein
Equipment
Mixing bowl
Whisk
Frying pan
Spatula
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I only recently discovered that you could freeze them, with that piece of information you now get to have avocado all year round. With this potential abundance of avocado in your life, you will need to find new and interesting uses for avocado.
Enter avocado desserts
I love this dessert because it is quick, easy and packed with healthy ingredients, what more can you ask for?
We are working hard to eat clean with no slip ups so having a dessert that tastes like really rich chocolate while being good for you is a big tick in the win column.
This mousse passed the little (and big) boy chocolate test, they thought it tasted just as good as mousse that you buy.
The beauty of this dessert is that you can make it before dinner and put it in the fridge.
Avocado mousse recipe
Ingredients
2 avocados
125ml milk
1/4 cup cacao powder
1 tbsp. chia seeds
1 tsp. stevia
1 tsp. maple syrup
1 tsp. vanilla bean paste
1/2 tsp. ground cinnamon
Place all of the ingredients into a food processor and blend until everything is smooth.
Put the mousse into glasses and chill for an hour before serving.
Chocolate and avocado are a match made in heaven, this rich mousse is perfect for a weeknight treat
Credit: Cath @ easycleaneats
Ingredients
2 avocados
125ml milk
1/4 cup cacao powder
1 tbsp. chia seeds
1 tsp. stevia
1 tsp. maple syrup
1 tsp. vanilla bean paste
1/2 tsp. ground cinnamon
Directions
Place all of the ingredients into a food processor and blend until everything is smooth.
Put the mousse into glasses and chill for an hour before serving.
Nutrition
Per Serving: 60 calories; 2.2 g fat; 7.8 g carbohydrates; 2.7 g protein
Equipment
Measuring spoons
Measuring jug
Knife
Chopping board
Spoon
Food processor
Spatula
Glasses
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and you realise how easy it is, you will never go back to store-bought again.
Master the basics
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic, not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.
Something fancy for the weekend
I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and runny sauce, I handed on the perfect method to create thick and creamy hollandaise for my homemade eggs bene.
Easy hollandaise sauce recipe
Ingredients
1/2 cup ghee, melted
2 egg yolks
1 tbsp. lemon juice
salt
pepper or cayenne papper
Instructions
Using a stick blender
Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
Pulse the eggs to break them up.
Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.
1.Melt the ghee over low heat or in the microwave, it should be liquid, not boiling.
Using a blender
Place the egg yolks, lemon juice in the blender with some salt, and pepper.
Start the blender on low and run for about 30 seconds.
Slowly pour the ghee into the blender through the hole in the lid.
You must go slowly so that the emulsion does not separate.
When all the ghee is added, and the sauce has thickened, you are finished.
Using a stick blender
Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
10.Pulse the eggs to break them up.
Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.
Nutrition
Per Serving:153 calories; 16.2 g fat; 0.1 g carbohydrates; 1.6 g protein
Equipment
Saucepan
Blender
Spatula
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
The meringue started as little cookies that were crispy on the outside and chewy inside. There are a few different types of meringues from across Europe that have slightly different ingredients and techniques. Meringue has been used for cookies, pavlova, Eton mess, and lemon meringue pies.
Big on sugar
There is one thing that all meringues have in common is a considerable amount of sugar, which isn’t my bag. Some recipes take a long time to get right from a technical cooking perspective and others from a flavour perspective, it is usually one thing or another, but in this instance, it took a long time to get the flavour and the technique right. I will save you the tale of woe and the many failed experiments to get a recipe that gave me silky meringues that once baked were crisp on the outside and chewy on the inside. All you need to know is the best combination of cream of tartar, apple cider vinegar and monkfruit sweetener.
No sugar meringue recipe
Ingredients
3 egg whites
1/2 tsp. apple cider vinegar
1/4 tsp. Cream of tartar
3 tbsp. Monkfruit sweetener
1/4 tsp. vanilla bean powder
Preheat to 135 degrees C / 275 degrees F.
Crack the eggs and separate the egg whites from the yolks*.
Place the egg whites into a large, clean bowl or a mixer.
Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk.
Beat the whites until they become foamy.
Whisk in the apple cider vinegar.
Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.
Keep beating the egg whites until they are stiff peaks and look glossy.
Line a baking tray with baking paper or a silicone liner.
You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.
Bake at 135 degrees C 275 degrees F for 15 minutes.
After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.
After an hour, turn the oven off and keep the meringues in for another 2 hours.
When the oven has cooled completely, remove the meringues and put them into an airtight container.
You can store the meringues at room temperature until you need them.
*keep the yolks. You can add them to your homemade mayo to make it more creamy
Crack the eggs and separate the egg whites from the yolks*.
Place the egg whites into a large, clean bowl or a mixer.
Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk. Beat the whites until they become foamy.
Whisk in the apple cider vinegar.
Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.
Keep beating the egg whites until they are stiff peaks and look glossy.
Line a baking tray with baking paper or a silicone liner.
You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.
Bake at 135 degrees C 275 degrees F for 15 minutes.
After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.
After an hour, turn the oven off and keep the meringues in for another 2 hours.
When the oven has cooled completely, remove the meringues and put them into an airtight container.
You can store the meringues at room temperature until you need them.
Nutrition
Per Serving:14 calories; 0.1g fat; 0.3g carbohydrates; 3.3g protein
Equipment
Mixing bowl
Electric whisk
Baking tray
Baking paper or silicone liner
Piping bag
Star piping tip
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
An oldie but a goodie
This is an easy stew recipe; it was one of the first clean-eating stews and one of my go-to recipes for the winter. It was so easy to chop everything and bag it up for the freezer. Nothing was easier than putting the bag of vegetables and meat in the slow cooker and turning it on. So easy to prepare and make. This recipe is one that works great in the slow cooker but works just as well on the stovetop. It’s delicious on its own or with some buttered greens.
Lamb stew recipe
Ingredients
2 onions, diced
2 courgettes, diced
2 carrots, diced
2 sweet potatoes, diced
1/4 cabbage, roughly chopped
500g stewing lamb, cubed
1 tsp. garlic powder
2 tsp. rosemary
1 tsp. fennel seeds, ground
1 tsp. caraway seeds, ground
1 tsp. paprika
1 tsp. lemon zest
500ml vegetable stock
Instructions
For a slow cooker.
Place all of the ingredients into your slow cooker.
Turn the slow cooker to a low heat setting for about 7 hours.
For stove cooking.
Find a pot that will be large enough for all of the stew.
Over medium heat, brown off your meat in batches.
Try not to overcrowd the pan.
When the meat is browned, set it to one side.
Add the onions to the same pan and cook them off until they soften slightly.
Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
Add the meat into the pot, and bring the stock up to a simmer.
Let the stew cook over low to medium heat for about 2 hours until the meat is tender.
Place all of the ingredients into your slow cooker.
Turn the slow cooker to a low heat setting for about 7 hours.
For stove cooking.
Find a pot that will be large enough for all of the stew.
Over medium heat, brown off your meat in batches.
Try not to overcrowd the pan.
When the meat is browned, set it to one side.
Add the onions to the same pan and cook them off until they soften slightly.
Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
Add the meat into the pot, and bring the stock up to a simmer.
Let the stew cook over low to medium heat for about 2 hours until the meat is tender.
Nutrition
Per Serving: 398 calories; 6g fat; 32g carbohydrates; 39g protein
Equipment
Measuring spoons
Scales
Measuring jug
Slow cooker
Stockpot
Wooden spoon
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.
As the kids have grown, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.
Can you improve fajitas?
Maybe you can, by turning them in to a casserole. So, full disclosure, I first made this recipe because of a brain fart. One Friday night shop didn’t go to plan, so I had all of the ingredients for fajitas, except for tortillas. What is life without a little challenge? Not wanting to make another trip out to the supermarket, I decided to do something different with my fajita ingredients. Some melted cheese and bite-sized chicken chunks combined with the fajita vegetables make perfect comfort food.
Fajita chicken casserole recipe
Ingredients
10 boneless chicken thighs
1 pepper, sliced
1 onion, sliced
250g cream cheese, softened
205g cheese, grated
2 tbsp. fajita seasoning
Instructions
Preheat the oven to 180 degrees C/ 350 degrees F.
Place the chicken in the casserole dish and cover the dish with foil.
Bake the chicken for 30 minutes or into the chicken, is cooked through.
When the chicken is cooked, remove it from the oven and set it to one side to cool.
Drain any liquid from the casserole dish.
In a frying pan over medium heat, cook the pepper and onion until they are golden and soft.
When the chicken is cooled enough to touch, chop it into bite-sized chunks.
In a bowl, mix the cream cheese and half of the cheese with the fajita seasoning.
Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.
Put the mix back into the casserole and sprinkle it with the remaining cheese.
Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.
Place the chicken in the casserole dish and cover the dish with foil.
Bake, the chicken for 30 minutes or into the chicken, is cooked through.
When the chicken is cooked remove it from the oven and set it to one side to cool.
Drain any liquid from the casserole dish.
In a frying pan over a medium heat cook the pepper and onion until they are golden and soft.
When the chicken is cooled enough to touch chop it into bite-sized chunks.
In a bowl mix the cream cheese and half of the cheese with the fajita seasoning.
Add the chicken, onion and pepper to the cheese mix, give everything a good stir to coat all of the chicken with the cheese mixture.
Put the mix back into the casserole and sprinkle it with the remaining cheese.
Bake the casserole for 30 minutes until the casserole is hot and the cheese is bubbling.
Nutrition
Per Serving: 486 calories; 26 g fat; 3 g carbohydrates; 34g protein
Equipment
Scales
Measuring spoons
Knife
Fork
Chopping board
Casserole dish
Frying pan
Wooden spoon
Tongs
Mixing bowl
Spatula
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I think most people know that I love all Mexican food, enchiladas are one of my favourites.
As much as I love them, I can’t do the corn tortilla option regularly. I am always looking for alternatives that let me enjoy my favourite meals. For this one, I decided to try thinly sliced sweet potato as the alternative to tortillas.
As alternatives go, this is great and not as filling as the traditional corn tortilla option.
Freezer meal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Sweet potato enchiladas recipe
Ingredients
3 sweet potatoes, sliced thinly
450g minced beef
1/2 onion diced
2 garlic cloves, minced
50g green peppers diced
1/2 tsp. ground cumin
1/4 tsp. chilli powder
Salt and pepper to taste
3-4 tbsp. Coconut Oil
Enchilada sauce
Instructions
Preheat the oven to 170 degrees C/ 330 degrees F.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with some kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Repeat with the remaining sweet potato and meat.
Place leftover meat around your enchiladas.
Pour your enchilada sauce on top.
Bake for 15 minutes.
Serve hot with some salsa and guacamole.
Nutrition
Per Serving: 321 calories; 22.3g fat; 14.5g carbohydrates; 15.9g protein
Equipment
Knife
Chopping board
Mandolin
Frying pan
Tongs
Wooden spoon
Baking dish
Kitchen paper
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic, not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.
A fresh spin on a classic
The traditional cottage pie was a way to use leftover roasted meat from the Sunday dinner and topping the pie with mashed potato to make the leftovers go a little further. Obviously, the person who first came up with the cottage pie didn’t have a hungry family like mine to feed; having leftover meat does not happen in my house often. My version of cottage pie comes with a big helping of beef mince to keep my hungry boys happy.
Lower carbs big flavour
I wanted to make a lower-carb version of the traditional cottage pie by swapping out the mashed potatoes for mashed cauliflower. The cauliflower mash is a great way to reduce carbs without trading off on flavour.
Cottage pie recipe
Ingredients
750g minced beef
2 tsp. oil
1 onion, finely chopped
1 carrot, finely diced
1 celery stick, finely chopped
1/4 cup tomato sauce
2 tsp. Worcestershire
Freshly ground pepper
1 tbsp. butter, melted
1 head cauliflower
2 cups vegetables to serve
Preheat the oven to 180 degrees C/ 350 degrees F.
In a large frying pan, heat the oil over medium-high heat.
Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.
Make sure to stir the vegetables often.
Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
Reduce heat to medium-low, add the sauces, and season to taste.
Cover the pan and simmer for 15 minutes.
Remove the mix from the heat and set to one side.
To make your mash topping, chop the cauliflower into chunks and place in a steamer*
Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.
Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
Spoon the meat mixture into a large baking dish and top with the cauliflower mash.
Bake for 20 to 25 minutes or until piping hot and the mash is golden.
In a large frying pan, heat the oil over medium-high heat.
Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.
Make sure to stir the vegetables often.
Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
Reduce heat to medium-low, add the sauces, and season to taste.
Cover the pan and simmer for 15 minutes.
Remove the mix from the heat and set to one side.
To make your mash topping, chop the cauliflower into chunks and place in a steamer*
Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.
Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
Spoon the meat mixture into a large baking dish and top with the cauliflower mash.
Bake for 20 to 25 minutes or until piping hot and the mash is golden.
*if you don’t have a steamer, you can use a colander over the top of a pan of boiling water
Nutrition
Per Serving:249 calories; 10.1 g fat; 1.1 g carbohydrates; 20.1 g protein
Equipment
Frying pan
Wooden spoon
Vegetable steamer
Tongs
Food processor
Spatula
Baking dish
Nutritionaldisclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 