Braised Scottish Steak with Root Veg Mash

Braised Scottish Steak with Root Veg Mash

I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).

My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.


Serves 4

For the Stew

1 Medium Potato, diced small

2 Celery Sticks, chopped small

2 Garlic Cloves, crushed

750g Diced Beef

1 Beef Stock Cube

1 Large Onion (or 2 medium)

1 Carrott, diced small

1 Tsp Dried Thyme

1 Tbsp Tomato Puree

2 Tsps Brown Sauce

2 Tbsp Worcestershire Sauce

Salt & Black Pepper to taste

For the Mash

1 Large Potato, chopped & peeled

1 Small Swede, chopped and peeled

3 Large Carrotts, chopped & peeled

Pepper to taste

  1. Preheat your oven to Fan 160 deg.
  2. Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
  3. Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
  4. Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
  5. Serve on the side with the beef stew mix. Enjoy.


Chicken, Leek & Bacon Filo Pie

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A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.

 

Makes 2 pies

2 Chicken Breasts – cubed

1 Leek – sliced finely

4 lean smoked bacon – sliced

300ml milk

1 Chicken Stock cube

2 tbsp flour

1 tbsp nutmeg

15g butter

Salt & pepper

 

  1. Brown chicken in a medium heat pan, the remove from pan
  2. In the same pan brown the bacon and remove from pan
  3. Saute the leeks in the same pan and remove
  4. Melt butter in the pan and gently stir in the flour to a smooth paste
  5. Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
  6. Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
  7. Brush the filo sheets with melted butter or a little olive oil.
  8. Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish. 13035461_810332299068305_2123061196_o  13035443_810333409068194_63101620_o
  9. Bake in an oven 180 deg for 20-25 mins until golden brown.
  10. Serve with some veg or potatoes….Yummy!

I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!

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Sausage and Root Veg One Pot Delight

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It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!

The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!

 

Serves 2

5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)

1/2 White onion – sliced into wedges

1/2 Red onion – sliced into wedges

1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)

2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)

1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.

1 Clove Garlic

1 tbsp olive oil

1 tbsp tomato puree

1 tbsp harissa paste

3/4 pint hot vegetable stock

250g Tin of Chickpeas

250g Tin Tomatoes

Black pepper to season

Fresh Coriander to serve

 

  1. Firstly prepare your vegetables.              DSC_0011.NEF
  2. Heat oil in a pan and brown the sausages then place to the side.
  3. In the remaining oil fry the onions until browned and soft.
  4. Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
  5. Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.                                                                                                                                                                                                                                         DSC_0014.NEF
  6. Add in tin tomatoes and chickpeas and warm through for about 5 minutes
  7. Remove from heat and plate up, sprinkling some chopped coriander on top.

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YUMMY!

Nutrition Facts
Sausage and Root Veg one pot delight

Servings Per Recipe: 2

Amount Per Serving

Calories: 531

  • Total Fat: 25.9 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 19.9 mg
  • Sodium: 1217.4 mg
  • Total Carbs: 123.3 g
  •     Dietary Fiber: 31.3 g
  •     Sugars: 31.8 g
  • Protein: 32.6 g