Huggy Snuggy Shepherd’s Pie, so named because if it could reach out of the bowl & hug you it would! This is the stuff Comfort Food aspires to be, who doesn’t love a big steamy bowl of Rich Shepherd’s Pie when they’re feeling a bit down in the dumps or just feeling like a bit of homeliness & loveliness? This is exactly what I wanted tonight, I went to the shops armed with a shopping list for Salmon & then changed my mind & contemplated a Pasta of some sort but the minute I clapped eyes on the steak mince my heart said Shepherd’s Pie and it was exactly what I needed so here it is: 800g Potato Peeled & cut into large Dice
500g of 5% Lean Beef Steak Mince
1 White Onion Diced
1 Garlic Clove crushed
2 Carrots Peeled & Finely Cubed
160g Frozen Peas
2 Tbsps Tomato Puree
1 Tbsp Worcestershire Sauce
300ml Stock Made with 1 Beef Stock Cube
Salt & Black Pepper
Few Sprigs of Fresh Thyme
Dash of Skimmed Milk
Boil the potatoes until soft (20 to 25 minutes) and mash with a dash of skimmed milk & plenty of salt & black pepper. Meanwhile lightly fry the onion in sprayoil & add the carrot, fry for a further 5 minutes approx until onion is soft. Add the crushed garlic & fry for 30 seconds. Add the Mince & fry until browned. Add the peas & stir through. Mix in the tomato puree, worchestershire sauce & stir for a few seconds. Stir in the stock & season well with the salt, pepper, parsley & separate the thyme leaves from the stems & add to the pot. Simmer for 15 to 20 minutes until the stock has reduced down but the mixture is still quite moist. Place in an ovenproof bowl & spoon the potato over the top spreading it evenly with a fork as you go. Bake in a preheated oven at 200c for about 25 minutes until cooked, browning & bubbling hot. Serve & Enjoy! Serves 4 at 9pp or Free on F&H.
Oh how I love stick to your ribs comfort food! Well this is the comfort without so much the sticking to your ribs at just 14pp. Twice Baked Potatoes are one of my favourites, you can mix it up with different fillings too, so tasty! Serves 4
For the Potatoes:
4 Potatoes (around 250g each)
4 Bacon Medallions
40g Reduced Fat Mature Cheddar
2 Tbsp Sour Cream
3/4 Spring Onions
Salt & Black Pepper
For the Sticky BBQ Chicken:
4 Medium Chicken Fillets
2 Tbsps Tomato Ketchup
1 Tbsp Soy Sauce
2 Tbsp Sweet Freedom Syrup
1/2 Tsp Smoked Paprika
For the Beans:
1 Tub of Smokey Flavour Cool Beans (slightly addicted to these now!)
Wash the Potatoes & place in a preheated oven at 200c and bake for an hour. Remove & leave to cool for about 20mins. Cut in half lengthwise & carefully scoop out the Potato Flesh into a bowl & mash together with the Sour Cream with a fork. Meanwhile Fry the Bacon in Frylight & cut into small pieces. Slice the Spring Onions finely & add to the Potato Flesh with the Bacon & Season well with Salt & Pepper and fold into the mash. Spoon the mixture back into the Potato Skins & top each 2 halves with 10g Cheddar. Place back into the oven for another 20mins or so or until reheated well. For the Chicken mix all the ingredients in a bowl & score each Chicken Fillet on the top with a Sharp Knife. Place the Chicken in the Marinade & leave for 20 minutes or so to marinate. Place the Chicken into an ovenproof dish & pour any remaining marinade over the Fillets. Bake for approx 25 minutes or until the Chicken is fully cooked through. Serve with the Twice Baked Potatoes & Heated Beans & Enjoy!
I love Risotto, there’s something very comforting about a warm creamy bowl of rice bursting with masses of flavour. It has a bad rap for being tricky to make but it’s really not all that hard just a little bit time consuming with all the stirring but so worth the effort. Chicken & Chorizo are a flavour combination made in heaven & the basil & parmesan lift this dish to another level! You would never guess this is a skinny version coming in at just 12 Smartpoints ( 11 Smartpoints on No Count or 11 Propoints or 9 Propoints on the Filling & Healthy plan) Enjoy!
About 1 & 1/2 litres Chicken Stock made with 1 Stock cube
40g Grated Parmesan
1 Garlic Clove
Handful of Piccolini Basil (or normal Basil will do)
Salt & Pepper
Put a medium pot of boiling water onto the heat and add your Chicken Stock cube. Keep the stock simmering on a low heat the entire time. In a large pot, gently dry fry the Chorizo over a medium heat for around 5 mins until the natural oil is released. Remove from pan & place in a bowl, set aside. Gently fry the Chicken Pieces in the Chorizo Oil for 5/8 mins until cooked through. Place in the bowl with the cooked Chorizo & set aside.
Fry your onion for 5 mins in the same pan until soft & add the rice, fry for approx 4mins until rice grains go slightly translucent with a white centre. Crush your garlic into the pot & fry for 30 secs. Add a ladel of stock & you can add the cooked Chicken & Chorizo back into the pot at this stage. Season with Salt & Pepper. Keep stirring regularly as this massages the starch from the rice & continue adding the stock a ladle at a time making sure that all the previous stock is absorbed before adding the next ladle (when you drag the wooden spoon across the bottom of the pot the Risotto should stay parted for a few secs, this is how you know the previous stock has been absorbed.)
The Rice will take approx 20mins to cook through. You don’t need to add all the stock just as much as it absorbs in the cooking time. Take off the heat. Add your grated Parmesan & Basil, stir and cover with a lid and allow to rest for 5 minutes & Enjoy!