Healthy, low-cost dishes to make you smile

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Winter Vegetable Soup

Winter Vegetable Soup

Winter and soup go together hand-in-hand and this Winter Vegetable Soup is a fantastic way of using some of the cheap and plentiful veggies which are so easy to pick up at this time of the year.   This soup is absolutely packed with variety […]

No Food Waste Here!

No Food Waste Here!

When I was asked to sign up to the No Waste Within campaign I had no problem saying ‘yes!’ because it epitomizes not just the way I feel about food waste when blogging, but food waste completely. No Waste Within is a campaign started within […]

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie

On a gloomy day there is nothing more satisfying than a pie. And if you pie is also packed with veggies, fibre and good carbs you really are winning! This Lentil Shepherd’s Pie is brilliant for meal prep – make ahead and freeze in advance so it just needs to be defrosted and popped in the oven to have a nutritious dinner is on the table. It’s so tasty and vegtastic you don’t even have to need any more vegetables on the side.

I like to mix regular and sweet potatoes together but if you are not a fan of one then just use the other. This recipe is vegan (if you sub in a vegan Worcestershire sauce) but a bit of cheese grated on top before it goes into the oven is delicious too so make it work for your diet.

Lentil Shepherd’s Pie

January 23, 2018
: 6

By:

Ingredients
  • A splash of oil
  • 300g green lentil
  • 1 large onion, peeled and finely diced
  • 3 cloves of garlic, minced
  • 2 carrots, peeled and finely diced
  • 2 sticks of celery, peeled and finely diced
  • 800ml vegetable stock
  • 1 teaspoon of Marmite
  • 2 tablespoons Worcestershire sauce or vegan equivalent
  • 1 teaspoon Herbs de Provence
  • 2 tablespoons tomato puree
  • 1kg of mixed sweet potato and white potato mash
Directions
  • Step 1 Splash a little oil into a saucepan and fry the onions, carrots, celery and garlic on a low heat with the lid on for around 10 mins until soft.
  • Step 2 Remove the lid and add the mushrooms, cook for another 5mins.
  • Step 3 Add the lentils, herbs, Marmite, stock and Worcestershire sauce. Bring to the boil then simmer for around 45mins, until the lentils are soft. You should still have a little liquid at the end of this, if you don’t add a splash more water or stock and stir in the tomato puree.
  • Step 4 Place the lentils in the dish (or dishes if you are planning to freeze some) and top with mash.
  • Step 5 Sprinkle cheese over if using and bake in an oven on 190C/fan 170C/gas 5 for 30mins until golden.

In the news – Bella

In the news – Bella

My fridge got the once over as part of Bella magazines Diet Special (on sale until 6th Feb) and got the thumbs up! The only improvements suggested were actually in there just obscured by all those leafy greens. Because as you can see I can’t […]

Vegetable Laksa

Vegetable Laksa

There are certain dishes which really feel like they nourish your soul – and this Vegetable Laksa is one of them. The Malaysian spices and flavours take you to a warmer place and there is something comforting about the creamy but clean soup-sauce. Although this […]

Spicy Baked Fries

Spicy Baked Fries

Ok I know chips are not on a lot of people’s menus in January, but cooked sensibly they don’t have to be a ‘forbidden’ food.
These super tasty fries are baked with a spicy coating to give you a flavour kick.
My top tip with baked chips is to make sure you wash or soak the chipped potatoes in water and thoroughly dry them before coating in a tablespoon of oil per 800g-1kg of potato. Toss them with your hands then sprinkle with a spice mix of 2 teaspoon of smoked paprika, 2 teaspoon cayenne pepper and half a teaspoon of salt. Toss again and bake in the oven in a single layer at 200deg C fan / 220deg C for around 45mins, turning after 30mins.
I like them well done (cannot stand an anemic chip!) but cook to your preference. .

 

Sweet Potato, Seed and Tahini Salad

Sweet Potato, Seed and Tahini Salad

Seeds are so often overlooked but are such an amazing source of B vitamins, omega fatty acids and trace minerals – including the immunity boosting zinc which is handy at this time of year. They also add a depth of flavour and delicious crunch to […]

Sugar-free Carrot Cake Breakfast Muffins

Sugar-free Carrot Cake Breakfast Muffins

If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing […]

In the News – Good Housekeeping

In the News – Good Housekeeping

I was happy to lend some tips to Good Housekeeping on how to pimp up your soup to make lunchtime more interesting in a flash. I am a big fan of sprinkling, topping and the brandishing of condiments over many basic dishes to both elevate them and add another healthy layer.

Just a handful of freshly chopped coriander and a squeeze of lime can transform a curry or Mexican wrap. It’s amazing how  a dash of chilli oil, some toasted seeds or a drizzle of yoghurt make a dish so much more than the sum of its parts.

And if you are keen to get more variety in your diet it’s an easy way of slipping in foods you tend not to eat into your diet. From flaked almonds on your salad to some roasted chickpeas on your soup. Garnishes can be very good for your health!

Check out the article, which also has lots of tips on how to make your lunchtime more productive, here:

http://www.goodhousekeeping.co.uk/new-year/health-and-fitness/how-to-do-lunch-better

 

Roasted Brussels Sprouts

Roasted Brussels Sprouts

The world is split into two camps, those who love sprouts and those who are not cooking them in the best way! These cheap, readily available and highly nutritious veggies are just delicious if they are cooked away from a pan of boiling water. Which […]