root mash cottage pie

food, mains, recipes

You guyyys! It is almost July. But today in Scotland it was 100% rain and the high was 12°C/53°F. Nothing like a little sideways rain and wearing a beanie to work to make you feel summery.

Best part about today though- comfort food for dinner! I thought I would be saving this recipe to post next fall… but turns out, it was the perfect meal to pair with my wooly socks after a wet and chilly day.

Cottage Pie or Shepherds Pie, is full of hearty vegetables and grass-fed beef topped with fluffy mashed root vegetables, all baked to perfection. This recipe is not only nutritious, tasty and filling, it is also simple and affordable.

Serves 2-3 / Ready in 25 minutes

Ingredients

  • 200g (2 smallish) sweet potatoes, peeled and diced
  • 200g turnip, peeled and diced
  • 250g (.5lb) lean beef mince
  • 1 yellow onion, peeled and diced
  • 2 parsnip, peeped and diced
  • 3 carrot, peeled and grated
  • 3 celery stalks, diced
  • 1 small leek, chopped
  • 240ml/ 1 cup vegetable stock
  • 1/2 tbs dried mixed herbs
  • 1 tsp each; paprika, cumin, garlic and salt
  • 1 tbs ACV [apple cider vinegar]

 

Instructions

  1. Cook the sweet potato and turnip in a pan of boiling water for 15 mins
  2. Meanwhile, cook the ground beef in a pan over a high heat with 1/2 the diced onion, ACV and sprinkle of garlic salt. Cook meat to brown evenly
  3. Add the remaining onion, carrot, parsnip, celery + leek to meat mixture
  4. Add vegetable broth and bring to the boil and bubble gently for 15 mins. Sprinkle in herbs and spices.
  5. Spoon into an ovenproof dish
  6. Drain the sweet potato + turnip, mash with butter (or ghee)
  7. Top the meat + veg mixture with mash
  8. Place in oven until the top begins to crisp
  9. Share with your people, enjoy!

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Notes

  • Veggie? Consider swapping meat for a combination of mushrooms and walnuts, or lentils. See recipe from Minimalist Baker 
  • To save time, you can buy ready-made mash. Simply heat up, top over your mixture and bake in oven.
  • Feel free to experiment with vegetables. This recipe is a great way to clear out the produce that you haven’t used up yet and cut back on food waste! Green bean, peas, corn, kale… just go for it!

 

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This did not disappoint as Ryan as loves a good casserole. I suppose this will be a staple for us not only in the winter but in all the months, because sometimes you just need a lil bit of comfort.

 

Have a delicious weekend!

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Thanksgiving: herb roasted root vegetables

appetizer, holidays, mains, recipes, sides

It is time to celebrate our second Scottish Friendsgiving.

Thanksgiving is less than one week away and we are grateful to have friends to share the occasion with in Scotland. This time of year, many people find it impossible to eat healthy. This side dish is seasonal, festive, mouth-watering and it won’t break the bank or increase the waistline. This recipe is great for a crowd because you can easily double the quantity and roast baking sheets full of veggies.

This year I am contributing these delicious herb roasted root vegetables. The mix is a wonderfully colourful and comforting mix of roasted parsnip, butternut squash and sweet potato. You can use any combination of root veggies you like. If you don’t like sweet potato, you can substitute white or red potatoes. Not a fan of parsnip? Use carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.

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Ingredients

Serves 4

1 large butternut squash, halved, seeded and cubed
3 large sweet potatoes/ yams, scrubbed and cubed
1 medium yellow onion
3 large parsnip, cubed
2 tablespoons extra-virgin olive oil (or coconut oil), plus more for drizzling
1 1/2 teaspoons kosher salt, chopped garlic, mixed herbs + thyme
Freshly ground black pepper
Top with 2 handfuls of pumpkin seeds

* Dairy options in notes below

Method

Place 2 baking sheets in the oven and preheat to 425 degrees F or 220 C/Gas Mark 7.

Cut all the vegetables into 1 1/2-inch pieces or cubes. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, oil, seasoning and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Notes
-If you tolerate dairy, some sprinkled feta, parmesan, or crumbled goat cheese would be a nice addition.
– Best to keep seasoning simple in this recipe.  Root veggies have such earthy and wonderful flavors. For more flavor, you could sprinkle them with rosemary, oregano, a little cumin, or fresh chopped parsley. Be creative as you want.

-If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

For more inspiration click here to see several healthy vegetarian side dishes for Thanksgiving from Food Network and Delish.

What do you plan to cook this Thanksgiving? I hope your day is a special and delicious time with family, friends and the ones you hold dear. May peace and grace be yours abundantly!

 

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