The Hangry Chef

Who loves a good shepherd's pie? I know I do! It's not something I have often cooked but now I'm a mum, I'm on the search for things that are nutritious, don't take ages to prepare and I can portion and freeze for convenience. This is definitely one of those recipes, especially with the hidden veggies- your kids will love it! You will need.. For the filling- 1kg beef mince 2 zucchinis (small-medium/ or one large) 2 carrots (as above) 1 brown onion 1 clove garlic 1 Tbsp olive oil 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 1 beef stock cube 1 cup water 3 bay leaves 1 tsp dried mixed herbs salt and pepper to season 1 cup frozen peas For the topping- 1-1.5kgs of washed potatoes 1 cup salt (to salt-bake the potatoes) 2 Tbsp butter 2 Tbsp milk 1/2 cup parmesan cheese Method... 1. Start by preheating your oven to 220 degrees celsius. Pour the cup of salt into a baking tray and place the potatoes on top. Put the

You will need... 400gr pork mince 1 tsp fennel seeds (more or less depending on how much you like fennel flavour!) 1 small brown onion 2 garlic cloves 500ml passata 1 zucchini (optional) olive oil 1/2 tsp sugar 2 Tbsp red wine vinegar or balsamic salt and pepper to taste 1/2 packet spaghetti (2-3 serves) 3-4 sprigs fresh parsley 1/4 cup freshly grated parmesan cheese Method... Peel and finely dice the onion, peel and crush the garlic. Quarter lengthways and dice the zucchini. Wash and pick the parsley and roughly chop. In a large, non-stick frying pan, heat 2 tsp of olive oil. Add the onion and cook on low until soft and transparent for 5-6 minutes.  Add the garlic and fennel, then cook until fragrant. Turn heat to medium-high and add the meat. Cook until browned, breaking up chunks with a wooden spoon. Once meat is browned, add the passata, zucchini, salt and pepper. Reduce to low and leave to simmer for 10 minutes. Meanwhile, bring a pot of salted water to