Warming Shepherd’s Pie

I try to make sure that as a family we have a healthy balanced diet, having plenty of fruit and vegetables, a mix of both red and white meat, dairy, fish and starchy foods.  We usually try to have red meat twice a week.  It provides us with a range of important nutrients, such as iron, zinc, selenium and potassium.  These vitamins are often low in toddlers and children, so including red meat in their diet helps maintain a healthy level of these nutrients in their bodies.  Dr Emma Derbyshire, a public health nutritionist says “Including a small portion of red meat in the diet a few times a week after weaning can help to bridge nutrient gaps and so help to maintain good health through childhood and beyond.”

Now Autumn is firmly on its way, I love to begin to bring in those warming winter meals.  I often end up changing our summertime light meals to something a bit heavier, warmer and filling.  Shepherd’s pie is a firm favourite in our house, served with a few vegetables, it’s the perfect meal for the whole family.  Oliver loves it and always seeks out the meat first!  So I thought I would share with you my recipe for Shepherd’s Pie.  I would love to hear if you try it and how you find it!

This post is an entry for the BritMums #HealthyRedMeat, sponsored by the Meat Advisory Panel.

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Warming Shepherd's Pie
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Bring the potatoes to the boil and leave to simmer for 20 minutes. Once they're tender drain and mash. Add a little butter and some milk and mix well, until the desired texture is reached. Season as desired.
  2. Whilst boiling the potatoes, heat a little oil in a frying pan and fry the onions and mushrooms for around 10 minutes until softened. Add the lamb mince and fry until it's browned all over.
  3. Stir in the tomato puree, ketchup, Worcestershire sauce and mustard powder. Add the stock and season as desired. Leave to simmer for around 30 minutes.
  4. Preheat the oven to 200 C. Spoon the mince mixture into an ovenproof dish and cover with the mashed potato. Sprinkle the cheese over the top. Place in the preheated oven for 25-30 minutes until golden brown.
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Secret Surprise Rice Krispie Eggs

I really enjoy baking at Easter.  I also love something that is easy to make.  Rice Krispie cakes are one of my favourite treats.  So when I spotted some egg shapes in Poundland, I thought why not make my favourite treat into something more Eastery?! (I’m allowed to make words up..!) I then thought, why not make it even better by hiding a chocolate egg in the middle?!

So here we have it, a Secret Surprise Rice Krispie egg!  They’re a great treat to make this Easter holiday, or even just on a rainy day.  Considering the egg moulds are only £1 in Poundland (obviously!), it’s a nice and cheap make.

Print Recipe
Secret Surprise Rice Krispie Eggs
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a medium-large saucepan
  2. Once the butter is melted add the marshmallows (and toffees if using) and stir until they have melted (usually around 5-10 minutes)
  3. Once everything is fully melted into a smooth fluffy mixture add the Rice Krispies, I did it at around 50g a time to make sure they were all well coated.
  4. Get your egg moulds and grease them with either butter or a cooking spray.
  5. Spoon the Rice Krispie mixture into each side of the mould, pop the mini egg into the middle and then squeeze the mould closed, nice and firmly.
  6. Put in the fridge for around an hour to cool and harden.
  7. Gently pop each egg out, and voila!
  8. If you wanted to you could use candy melts or melted chocolate to dip them in or decorate.
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They are so delicious and easy to make!

I could have just stopped here and eaten the mixture..!

Just stuff the eggs and leave to cool and set..

I know my decorating leaves plenty to be desired!  I thought I would give candy melts a go, but they don’t seem to go on easily at all.  I’m pretty pleased with these otherwise and they’re bloomin delicious! Oliver even approved (he managed to break into the tin and steal one!)

Have you made these before?  Any tips on getting candy melts to be a bit more pliable?!

 

 

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