This yummy recipe, is one of my boys favourites, it’s an old British recipe, I modify it slightly to be compatible with mahashouse’s nutritious meals.
Here’s a little trivia for you. Apparently if you use lamb mince as in this recipe, then it is called Shepard’s pie, if you use beef mince however its then called, Cottage pie.
This recipe will serve 4.
- 1 kilo organic potatoes (skin on)
- 2 organic carrots
- 2 cloves minced garlic
- 3 stalks french organic celery
- 1 large onion
- 1/2 a kilo of lamb mince including fat
- 1/2 kilo organic tomatoes
- 1 bay leaf
- A bunch of fresh thyme, ‘if you can’t get fresh use dried’
- A large knob of organic grass fed butter
- Salt and pepper to taste
- I garnish mine with some mini crops, here I use coriander and broccoli, be creative, or if you can’t source mini crops then use rocket leaves instead.
Pre heat the oven to 180 degrees.
Start by steaming the potatoes in a steamer including skin till soft, then cook the meat in a skillet stirring constantly for about 10 minutes or so, no need for any fat, the meat should cook in its own fat, after that add all the chopped vegetables, herbs, salt, leave the pepper to garnish with at the end. Stir all the ingredients together, lower the heat to medium so the juices from the vegetables would help cook it, there’s no need to add water, it should be ready within half an hour or so.
Meanwhile mash the potatoes including the skin, ‘when you leave the skin on, potatoes then becomes alkaline’ add the butter and salt, if you can’t have night shades vegetables like potatoes, then use celeriac instead.
In a flat pirex dish assemble the meat & vegetables, then top with the potatoes and an extra knobs of butter, bake in the oven till lightly gold, I never over bake or brown any food, as it can turn into something called AGEs “Advanced Glycosylated End Product” which can be Carcinogenic.
Once cooked sprinkle black pepper, and top with the mini crops. Enjoy 🙂