Red Meat
Vegetable Slice with Bacon
Marilyn Spourdos
Ingredients Method
1 cup grated zucchini 1 grated carrot 1 onion 2 cloves garlic 1 cup chopped mushrooms 1 cup chopped bacon 1 cup chopped fresh basil 1 chopped red capsicum 5 eggs
1 cup grated cheese( anything leftover in the fridge)
1 cup brown rice flour
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Sauté the onion, garlic, capsicum, mushrooms, bacon and carrot until softened, I use a bit of coconut oil. Remove from the heat and add the rest of the ingredients. Pour into a lined oven dish so it’ s about 2.5cm thick. Cook at 180 degrees for about 30 minutes. I use any leftover vegies, ham, sausages etc.
Sweet Potato Shepherd’ s Pie
Olivia Wardell
Serves 3 to 4
Ingredients Method
2 large sweet potatoes( the purple variety has the most nutrition but the golden variety is fine)
500g organic lamb mince( this doesn’ t have to be lean; the fat with organic meat helps you process all the goodness in the pie!)
3 organic eggs ¾ cup broccoli and cauliflower 1 carrot, grated ½ baby peas 2 tsp. rosemary 1 tsp. garlic powder 1 tsp. thyme 1 tsp. cumin 1 tsp. oregano 1 tsp. pepper and salt
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Grate and boil sweet potato for 30 minutes or until soft. Meanwhile mix all other ingredients( except one egg) into a bowl and combine( the fastest way to do this is to use your hands). Put mixture into a non-stick loaf tray and press down so that the mixture is moulded to the tray. Cook at 180 degrees for 30 to 35 minutes. Drain the sweet potato and mash, adding the last egg to bind the mash together. Put the sweet potato mash on top of the semi-cooked mixture and use a fork to‘ rake’ the mash evenly across the top of the meat creating the pie lid. Return to the oven for further 15 minutes. Then serve.
Side options:
Add a rocket salad( rocket, lemon juice, zucchini spirals) if you wanted a side for summer. Green beans would be an excellent choice as a warm side option.
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