Who doesn't love a good pie? especially when it is loaded with mash potato!! Serves: 6 Ingredients: 550g lamb mince 5 button mushrooms, sliced 2 celery sticks, diced1 carrot, diced 1/2 cup frozen peas 1 tsp. thyme leaves1 large brown onion, diced 3 garlic cloves, crushed 1 red chilli, deseeded and sliced 2 tbsp tomato paste 1 cup of beef stock 2 tbsp Worcestershire sauce1 kg white potatoes, peeled and chopped 1 tbsp. olive oil Salt and Pepper to taste 1 tbsp. butter 1/4 cup milk, warmed 1/2 tsp paprika Directions: Preheat oven to 180 degrees celsius. Boil a deep pot with water (enough to cover potatoes). Place potatoes in water and boil for 20 minutes, or until cooked through. In another deep pot, heat olive oil over a medium to high heat. Add mince through the pot and cook for 3-4 minutes. Using your cooking utensil, break the mince up into small pieces whilst cooking. Once lightly browned, add onion and garlic and cook for 3 minutes. Add celery, carrot, frozen peas, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add tomato paste, Worcestershire sauce, beef stock, salt and pepper. Cook for 3-4 minutes. Whilst this is cooking, drain cooked potatoes and place them into a large bowl. Start mashing! In your potato bowl, add butter, warm milk, salt and pepper. Mix throughly to ensure its smooth. The fluffier your mash is, the easier it will be to spread over the pie! In a deep, oven safe dish, pour the mince mixture in and spread evenly. Add the mash on top and spread edge to edge. Sprinkle paprika over the top and place into the oven for 25 minutes or until lightly brown on top. Serve!
A lot of the store bought marinades have a crazy high sugar content, so we could all do a little DIY. This recipe is quick and super delicious! Serves 2-3Ingredients:450g beef strips, cut thinly 1/2 cup of soy sauce3 garlic cloves (crushed)2 tbsp sesame oil2 tbsp organic honey2 tbsp of mirin (sweet rice vinegar)2 tbsp. of ginger (grated)1 small red chilli, deseeded and finely sliced 1/2 cup basmati rice, uncooked & washed 1 & 1/4 cup of chicken stock1 small brown onion1 tbsp butter1 tsp. sesame seeds (optional) 1 tbsp fresh coriander (optional) Directions: Place ginger, soy sauce, chilli, garlic, sesame oil, honey and mirin into a large bowl and mix. Add the beef to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes. Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook. In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes or until cooked to your liking. Remove broccoli from the pan and begin to cook the beef in batches. Be careful not to overcrowd the pan as you can "stew" the meat and it will become tough. Smaller the batch, the better! Cook for 2-3 minutes on the pan or until cooked to your liking. Serve with rice, broccoli and a sprinkle of sesame seeds and fresh coriander!
Oh gosh....these are too good!!! They've got so much flavour and are perfect for a bbq! Ingredients: 500g lean beef mince 2 garlic cloves, crushed 1/2 brown onion, diced 1 tbsp fresh parsley, chopped 1 tbsp fresh mint, chopped 1 tbsp dried oregano1/2 tsp lemon zest 1/2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/4 tsp nutmeg1/4 tsp chilli flakes 1 eggDirections: In a large mixing bowl, add ALL ingredients and mix well. Roll a small handful of the mixture into a ball and then into a sausage like figure. Lay the 'sausage' onto a bench and thread through a skewer from top to bottom. Heat a large pan with olive oil and grill the kebabs on each side for 7-10 minutes or until completely cooked through. Serve with a delicious tzatziki!
So hard to photo the deliciousness haha! It's meat, thats slow cooked in an incredible wine/tomato sauce with veggies and spices. SO GOOD! It's the BEST with some buttery mash potato....but you didn't hear that from me 😂 😜 Or also amazing with some rice! The meat is sooooo soft, it basically falls off the bone!Ingredients: 1.2 kg of osso bucco 1 tbsp of freshly ground pepper1 tbsp of sea salt1 tbsp of dried oregano1/2 cup of plain flour1/4 cup olive oil2 carrots, finely chopped2 brown onions, finely chopped 3 celery sticks, finely chopped3 cloves of garlic, crushed 1 small chopped chilli1 bay leaf2 tbs of tomato paste1/4 cup of white wine1 400g can of chopped organic tomatoes (or 4 very ripe fresh tomatoes)2L beef stockparsley and lemon zest for serving Directions: Pre-heat oven to 180 degrees celsius. Season osso bucco with salt, pepper and oregano. Coat the meat in flour and set aside. Heat oil in a large pan (i’ve used a bessemer baking dish) and fry each piece of meat until lightly brown on both sides. Remove and set aside. Splash and small amount of olive oil into the pot and add carrots, onions, celery, garlic and bay leaf to the pan and leave to simmer for 10 minutes or until soft (we want them to just be cooked, don’t brown them!) Add tomato paste and cook for a further 1 minute. Pour white wine in and reduce heat for 5 minutes, or until the wine has evaporated. Add chopped tomatoes and cook for a further 5 minutes. Add in stock and bring to boil. **if you are not using a deep roasting dish, now is the time to swap to a deeper pan! Place the meat back into this dish and cover with the sauce. Season with a small sprinkle of sea salt. Cover with alfoil or a lid and cook in the oven for 3 hours on 160 degrees. Check back after 45 minutes and add more stock or water if needed.Tip: Once cooked, if sauce if too runny, carefully take out the veal and place on a serving place. put dish back onto the stove and reduce. Serve on a bed of rice or mash potato!
I love this Mexican beef! This is super delicious, simple and packs a punch with flavour! This recipe was done by Chloe Harris as a part of my #communityrecipes! Thank you Chloe! @chloejayneharris :)Serves: 4-6Cook time: 30 minutes Prep time: 15 minutes Ingredients: 500g beef mince 1 400g canned tomatoes1 red capsicum, sliced thinly 2 carrots, sliced thinly 1 large potato, diced into chunks 1 cup of beef stock 1 large brown onion, diced 2 garlic cloves, crushed 1 tbsp. fresh parsley, chopped 2 tsp. dried oregano1 tsp Mexican chilli powder (or 1/2 tsp paprika + 1/2 tsp chilli flakes)1 tsp worchestire sauce 1/2 tsp salt 1/2 tsp pepper 1 tsp sweet chilli sauce 2 tbsp olive oil Directions: In a deep saucepan, heat olive oil over a high heat. Add mince to the saucepan, and begin to dice using your cooking utensil. Dice into small pieces for 5-6 minutes. Add onion and garlic into the pot and continue to cook for a further 3-4 minutes. Add carrots, potato and capsicums to the pot and stir for 1 minute. Add in stock & canned tomatoes. Stir. Add in the parsley, oregano, salt, pepper, worchestire sauce, chilli sauce and chilli powder to the pot and stir. Cover with a lid for 40 minutes on a low heat. Take lid off and leave to thicken for a further 10 minutes. Serve on a bed of basmati rice!
It may not be Tuesday, but its TACO EVERYDAY in my house! I absolutely love a good taco, especially with a high protein yoghurt dressing! I used Yo-pro lemon yoghurt to make a delicious replacement for sour cream! Serves 4 (2 tacos each)Cook time: 20 minutesPrep time: 15 minutes Ingredients: 500g beef mince1 zucchini, grated 5 button mushrooms, sliced thinly 1 brown onion, diced 2 garlic cloves, crushed 30g taco spice mix 1 tbsp. olive oil 1 lime, juiced 1 avocado, diced small handful of coriander (for sprinkling)8-10 small taco wraps 2 cups shredded iceberg lettuce Yoghurt lime dressing: 160g tub of YoPRO lemon flavour yoghurt Small sprinkle of salt 1 lime wedge, juiced 1 small garlic, crushed Directions: In a hot, non-stick pan, heat olive oil over a medium to high heat. Add mince to the pan and cook for 3 minutes. Add onion, garlic, zucchini and mushroom to the pan and cook for 8 minutes. Sprinkle taco seasoning over the mince mixture and stir. Take off heat. In a small bowl, mix YOPRO yoghurt together with salt, lime and garlic. Mix to combine. Heat taco wraps according to packet instructions. Place mince mixture in the middle of the warmed wrap, and top with avocado, tomato, fresh coriander, a squeeze of lime and a big dollop of yoghurt. Eat!
This recipe is by the amazing @jessica.lamphee! Its a brown rice salad that is amazing for a party! There is nuts, seeds and currants inside so each bite has a little bit of fun! Serves: 6Cook time: 30 minutes (rice)Prep time: 15 minutesIngredients:1 1/2 cups brown rice, uncooked 1 red capsicum, diced2 spring onion stalks, finely chopped 1 carrot, finely diced10 broccolini stalks1/2 cup fresh parsley, finely chopped 1/2 cup unsalted cashews 1/4 pepita seeds1/4 cup sunflower seeds 1/3 cup dried cranberriesDressing: 1/4 cup sunflower oil 3 Tablespoon Soy sauce2 Tablespoon Lemon juice 3 garlic cloves, crushed Pinch of salt and pepper Directions: Cook brown rice according to packet. Once cooked, set aside and cool. Lightly toast seeds and nuts for about 2 minutes in the pan to release flavour and add extra crunch. Boil water and pour into a large bowl, drop the broccolini stalks in the water for 45 seconds and remove. Slice broccolini into 2cm pieces. Into a large serving bowl, Add capsicum, spring onion, carrot, broccolini, parsley, cooked rice, seeds, cranberries and cashews. Mix to combine. In a small bowl, mix all ingredients under "dressing" and mix well. Pour desired amount of dressing over salad until evenly coated. Mix well.
This recipe is so delicious because the beef marinade is a little different, but tastes so so good! It's my new go too for a quick an easy meal. Serves 2 peopleIngredients:Salsa: 1/2 an avocado, pitted and diced 8 cherry tomatoes, halved 1 small red onion, diced 2 tbs coriander, chopped finely 1/2 lemon, juiced Salt to taste 1/2 tsp olive oil Beef: 1 tbsp onion powder 350g beef strips, uncooked 2 tbs dired thyme 1 tsp all spice, ground 1 tsp cinnamon 1 tsp cayenne pepper 1 tbs olive oil 1/2 tsp honey Directions: Add all ingredients under "beef" in a large mixing bowl and mix well. Marinate in the fridge for 1 hour prior to cooking. Add all ingredients under "salsa" in a bowl and mix through. If you're not serving right away, don't add the dressing (lemon, oil, salt) until you're ready to eat. On a non-stick pan, splash a small amount of olive oil and heat over medium heat. Cook beef in batches, making sure you don't over crowd the pan. Once cooked, dress the salad and throw in the beef. Eat!
This is SUCH a simple, and healthy option to the typical curry. It's so so delicious and surprisingly easy. It's one of my new favourites when getting that craving for delicious Indian foods! Serves 6Ingredients: 1kg beef brisket, sliced into small cubes400g can chopped tomatoes1 tbsp. olive oil 2 medium brown onions, diced4 garlic cloves, crushed3/4 cup plain greek yoghurt1/2 tsp. chilli flakes1 tbsp. ground coriander 2 tsp ground cumin1 tsp ground cardamon1 tsp salt 1 tsp pepper 6 whole cloves (this is a spice, not garlic!) 1 tsp. ground turmeric 1 tsp. garam masala 1 tbsp. grated ginger1 tbsp. fresh coriander leaves Directions: Trim beef of any large fatty pieces and cut into bite sized pieces Add olive oil into a large pan and heat over medium heat. Add onion, garlic and ginger into the pan and cook for 5 minutes or until onions become soft. Add 1/2 cup of yoghurt, chilli, ground coriander, cumin, cardamon, whole cloves, turmeric and garam masala and cook for 2 minutes. Add beef and brown lightly. Transfer this mixture to a slow cooker. Add tomato and the remaining 1/4 cup of yoghurt and turn on to high for 4 hours, or low for 8 hours. Serve with rice and fresh coriander
I love a good pasta, and this bolognese sauce is so easy! It's also great to make in bulk and freeze for a few easy and quick week night dinners. Serves 6Ingredients: 2 tbsp olive oil 1 large brown onion, diced 3 garlic cloves, crushed 1 long red chilli, thinly sliced 1 zucchini, grated 4 button mushrooms, sliced thinly 500g lean beef mince 2 400g cans diced tomatoes 1 cup of water 1 tbsp oregano 1 tbsp pepper 1 tsp salt 1 tsp mustard powder 1/2 cup grated cheddar 1 tsp cayenne pepper 10 basil leaves, roughly chopped Directions: In a deep pot, splash olive oil and heat over medium to high heat. Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes. Add zucchini and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes. Add mince and use your stirring utensil to break apart the mince into small pieces. Cook until mince is browned and all water have evaporated from the bottom of the pot. Add canned tomato and water then continue to stir. Add mustard powder, salt, oregano, pepper, cayenne pepper and stir. Add grated cheese to the pot and continue to stir. Cover with a lid and leave sauce to simmer for a further 5-10 minutes, continuously stirring. Add basil leaves and serve with your favourite pasta! Hope you loved this recipe! I'd love for you to come over on Instagram and let me know! Love, Leah x
This recipe is a little tricky, but so worth it! The recipe has come straight from yiayias, so you know it's going to be good! Serves: 6 Ingredients:250g penne pasta1 onion, finely diced2 garlic cloves, crushed1 tbsp dried oregano1 tbsp rosemary, finely chopped2 whole cloves tsp all spice1 bay leaf1 cinnamon stick500g lean beef mince1 tbsp tomato paste400g can of chopped/crushed tomatoes1/4 cup of red wine2 tbsp olive oilpinch of saltpinch of pepper Bechamel Sauce:3/4 cup of plain flour3/4 cup of butter750mL of warm milk1 & 1/2 cups of Keflagraviera cheese or parmesan cheese1/4 tsp nutmeg2 eggs Directions: Pre-heat oven to 200 degrees celsius. Pasta: Boil pasta in a pot of salted, boiling water and cook until al dente. After straining the pasta, add the pasta to a seperate bowl with the olive oil and leave to cool. Meat Sauce: Add mince to a hot non-stick pan and sauté until excess water evaporates and mince is browned. Add onion, red wine, garlic, oregano, rosemary, cloves, all spice and cook for 5 minutes. Add tomato paste, bay leaf, cinnamon stick and chopped tomatoes. Reduce heat to low and let the meat simmer for 1 hour. Add salt and pepper to taste. Bechamel Sauce: Melt butter in a seperate sauce pan and add flour and stir for roughly 2 minutes then remove the pan from the heat. Now slowly add milk to the mixture and continue to stir until mixture is smooth and thick. Top with a lid and let the sauce cool for 10 minutes. Add beaten eggs and half of the cheese to the mixture. Assemble: Oil your casserole dish, layer the bottom of your dish with pasta and cheese. Cover with meat sauce and then add the béchamel sauce to top. Bake in an oven for 45 minutes, uncovered until golden brown.
Nothing like a super easy, roast veg salad! Ps...Tzaztiki is the best salad dressing of all time. Serves 4Ingredients: 500g Porterhouse Steak, sliced into thin strips 2 cups spinach fresh spinach leaves1/2 red onion sliced thinly1 zucchini, sliced 1 large red capsicum, sliced in strips 1 400g Can of artichokes, drained cut in half10 kalamata olives1 Garlic, Crushed 1/4 tsp Salt1/4 tsp Pepper 1/2 Tsp Dried oregano2 Tbsp. Tzatziki Directions: Preheat oven to 180 degrees celsius. Add Capsicum and zucchini into a linked baking tray. Sprinkle with salt, pepper and a small splash of olive oil. In a small non stick pan, over medium heat, splash a small amount of olive oil. Add artichokes to the pan and leave to cook for 5-6 minutes, or until they've got a bit of colour. In a large mixing bowl, add steak, garlic, salt, pepper, dried oregano. Mix to ensure its fully combined. Heat a small amount of olive oil on a large non-stick pan and cook the meat in batches. Cook to your liking. Into a large bowl (or smaller sharing bowls) add spinach, the roasted veggies, olives, artichokes and red onion. Add the meat into the bowl and mix. Top with tzatziki and mix through.
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