Mince HotPot with Sweet Potato & Carrot Mash

Mince Hotpot with Sweet Potato & Carrot Mash

This is proper home comfort food and a dish that we love. Using simple ingredients, you’ll love the richness taste of this and with the sweet potato and carrot mash on top it is just packed with flavour! A great family dish that is simple to make that everyone can enjoy. Sometimes I love going back to basics, our ancestors would have cooked this all in one pot as back then there were no fancy cook tops with loads of rings.

We are lucky that we have access to a wide range of different foods and spices these days, so although sometimes it’s great to make classics, it’s also great to try out new flavours and ideas with them. This recipe surely does work with that little change.

If you make it, let me know what you think?


Makes 2-3 servings

250g Scottish Beef Mince (good quality is key)

2 Medium sized Sweet Potatoes, cut into small chunks

1 Red Onion, diced

1 Carrots, diced & 2 Carrots for mash (chopped)

1 Tbsp Balsamic Vinegar

50ml Red Wine (I used Merlot)

1 Tbsp Worcestershire Sauce

2 Handfuls of Frozen Garden Peas

300ml Beef Stock with 2 stock cubes

1 Tsp Mixed Herbs

1/2 Tsp Turmeric

Salt & Pepper to taste

1 Tbsp oil

1-2 Tbsp Beef Gravy Granules to thicken sauce

  1. Pre heat oven to 180 deg fan. Place sweet potatoes and carrot into a large pan of slightly salted water and bring to the boil, reduce to a gentle boil and cook for 20 minutes until softened.
  2. Meanwhile, heat a little oil in a pan and cook the onions until softened. Add the mince to the pan and cook until browned. Add in the balsamic vinegar, Worcestershire sauce, red wine, herbs, seasoning and beef stock, bring to the boil and reduce to a simmer for about 10-15 minutes, liquid should reduce by half.
  3. Stir in the peas and cook for a further 5 minutes.
  4. Add in the Gravy granules and stir to thicken.
  5. Mash the sweet potatoes and carrot with 1 tsp turmeric
  6. Place the mince mixture in a casserole dish, season with black pepper and top with the mash mix, cover with tin foil. Bake in oven for about 30 minutes.
  7. After 30 minutes, remove foil and bake for a further 20 minutes or until golden brown.
  8. Serve & Enjoy!


Green Thai Lentil Soup

Green Thai Lentil Soup

It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.


Makes enough for 4 servings

150g Green Lentils, pre-soaked and rinsed ready to cook

1 Large Sweet Potato, chopped into cubes

1 Tbsp Olive Oil

2 Garlic Cloves, crushed

1 Piece Fresh Ginger, grated (about 2cm)

50g Thai Green Curry Paste, (I used the Blue Dragon one)

1 400g Can Coconut Milk

1 Tbsp Dried Coriander & small handful chopped fresh to serve

1/2 litre Vegetable Stock

Juice of 1 Lemon (about 1 Tbsp)

  1. In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
  2. Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
  3. Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
  4. Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
  5. Serve with some fresh coriander on top.

This recipe is also good for batch cooking, freezing and keeping for later.


Bowl of Green Thai Lentil Soup

Pot of Green Thai Lentil Soup


Lentil & Squash Dhansak

Lentil & Squash Dhansak

This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.

Serves 4

300g Sweet Potato – chopped and diced into 2cm cubes

300g Butternut Squash – chopped and diced into 2cm cubes

2 White Onions, diced

2 tbsps Mild Curry Powder

2 tbsps Garam Masala Powder

1 x 400g Tin Chopped Tomatoes

1 x 400g Tin Coconut Milk

1 x 400g Tin Green Lentils

200g Spinach – chopped

Sunflower & Pumpkin Seeds to garnish (yoghurt optional)

  1. Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
  2. While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
  3. To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
  4. Serve into bowls and garnish with a sprinkle of seeds.

Sweet Potato & Peanut Butter Gratin

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Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum!  My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.

I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.

This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)

3 large Sweet Potatoes

2 tsp Crushed Chillies (or 2 chopped chillies)

100g Spinach – Chopped

300g Creme Friache

3 tbsp Peanut Butter, Crunchy

2 tsp dried coriander leaves

Salt & Pepper to taste

 

  1. If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
  2. Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.                                              20200210_122807
  3. Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.                              20200210_123350
  4. Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.                                                                                          20200210_124357
  5. Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
  6. Serve.

 

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Sweet Potato & Butterbean Tikka Masala

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Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom

I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.

 

Serves 4

Low cal cooking spray

1 onion, diced

1 red chilli, diced

3 garlic cloves, minced

1 tsp ginger

2 tsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, diced

250ml vegetable stock

1 x 400g tin tomatoes

Salt & pepper

1 x 400g Butter Beans

100g Baby Spinach

For the Spice Mix:

1 tsp paprika

1 tsp gram masala

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

 

  1. Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
  2. Add the tomato puree and lemon juice and mix
  3. Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
  4. Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
  5. Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
  6. Serve and enjoy! I served with some rice and some chopped fresh coriander.

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Sweet Potato Roti

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Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.

 

Makes 6

1 large Sweet Potato

1 cup of plain flour

1/2 tsp turmeric

1/2 tsp chilli flakes

1/2 tsp cumin

Salt & pepper to taste

 

  1. Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
  2. Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
  3. Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
  4. Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
  5. If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
  6. Yum!

 

 

 

 

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Sweet Potato, Butternut Squash & Chorizo Chowder

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It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting.  This was a tasty quick option in my kitchen tonight and certainly hit the spot.

 

Makes 2 portions

150g Butternut Squash – chopped into cubes

150g Sweet Potato – chopped into cubes

1 onion – chopped finely

60g Chorizo – sliced

1 garlic clove – minced

1/2 tsp nutmeg

1/2 tsp dried sage

Salt & pepper to taste

Handful of chopped carrots, sweetcorn and peas (I used frozen)

300ml chicken stock

50ml cream

150g Spinach

 

  1. Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
  2. Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
  3. Add the sweet potato, butternut squash and vegetables and stir until coated.
  4. Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
  5. Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.

You could also sprinkle some nuts over for a more nutritious serving.

 

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Scottish Salmon & Sweet Potato Chowder

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I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.

 

Makes 2 portions

2 Salmon Fillets – cut into chunks

1 large sweet potato – cut in 1 cm chunks

1 cup sweetcorn (I used frozen)

1 cup baby carrots ( I used frozen)

1 cup garden peas (I used frozen)

1 onion – chopped finely

1 tbsp butter

1 tsp dried dill

Salt & Pepper

200ml water

2 tbsp flour

150ml Milk

Grated Lemon zest and juice of 1 lemon

 

  1. In a large pot, melt the butter and saute the onion.
  2. Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
  3. Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
  4. Whisk the flour into the milk and slowly add to the pan while stirring through.
  5. Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
  6. Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.

 

 

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Quick Sweet Potato Fries

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My little Crisperplate from Hotpoint is fantastic, it cooks food so quickly saving time and energy. For more info click see Hotpoint video Crisperplate & Hotpoint website.

 

1 Sweet Potato (medium size)

1 tbsp olive oil

Salt & pepper to taste

Optional to add any herbs or spices (rosemary goes well as a herb and paprika as a spice)

 

  1. Cut off skin and slice into strips about 0.5 – 1cm wide
  2. Coat with the oil and season.
  3. Preheat crisperplate on crisp function for 2 minutes and place fries onto plate, bake for 8 minutes.

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Roasted Sweet Potato with Turkey and Black Eyed Beans

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A very tasty mix up for dinner tonight, and somehow it just went together! This was me using leftovers again, very tasteful.

Serves 1

1/2 Sweet potato

2 small Beetroot’s

1/2 cup sweetcorn

1/2 tin of Black Eyed Peas

1 Turkey Breast – cut into chunks

2 tbsp olive oil

1/2 tsp garlic

1/2 tsp Chilli Powder

Zest and Juice from 1/2 lime

Handful of coriander

 

  1. Roast in a tin the sweet potato and beetroot at 220 deg for 30-35 mins.
  2. Meanwhile, mix 1 tbsp of olive oil, garlic, chilli powder and lime juice/zest together, this will be your drizzle.
  3. Season the turkey with salt & pepper and fry gently until browned all over. Remove from heat.
  4. Place the black eyed beans and sweetcorn on hob and gently heat through (4 mins)
  5. Once roasted veg is ready, mix everything together with the oil mixture and serve with coriander on top.

Tuck into this beautiful mix which is also healthy and very filling too!

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