- Cooking Spray
- 3 x diced sweet potatoes
- 500g diced lamb or beef
- 2 x diced medium onions
- 1 x 400g can of tomatoes w/ juice
- 2 x cloves minced garlic
- 3/4 cup water
- 1 x beef stock cube
- 2 tbsp Keen’s Curry Powder
- 150 g spinach
- 2/3 cup plain yoghurt
- 250g peas
- Spray slow cooker bowl with cooking spray
- Add sweet potatoes, meat, onions, tomatoes and juice, garlic, water, beef stock cube, and curry powder to the bowl and stir it all together
- Cook on low temperature for 7-hours
- Add the spinach and yoghurt to the slow cooker bowl and stir through
- Cook for another 25-minutes
- Add the peas to the bowl and stir through
- Cook for a further 5-minutes
Serve curry over steamed rice.
I recently borrowed another cook book from our local public library, which I reckon is the best place to check out new cook books. The book I borrowed was Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals and had some pretty good recipes in it. The version of the book that I borrowed was the international version titled “Jamie’s Ministry of Food – Anyone Can Learn to Cook in 24-Hours“.
So far the favourite recipe that I tried was the Baked Minced Beef Wellington. It was surprising easy to make, and tasted great! Everyone in the family wants me to make it again…
I found a recipe online that was very similar to Jamie Oliver’s recipe. Like I said, I am definitely making this one again.
- Vegetable oil
- 400 grams (1 pound) Ground Beef / Mince
- 1 medium brown onion
- 3 cloves garlic
- 4-cups mixed vegetables (I usually use 1 cup frozen corn and three cups of mixed frozen peas and carrots, but beans are also good)
- Pinch of salt
- Pinch of fresh ground pepper
- 3 teaspoons dried thyme
- 3 teaspoons dried rosemary
- 4 large potatoes mashed (about 3-cups)
- Grated cheddar cheese
Pre-heat the oven to 180C (350F).
Brown the beef and onion in a pan with the oil.
Add the garlic and mixed vegetables. Continue to stir the ingredients until the vegetables are tender.
Mix in the salt, pepper and other herbs and stir it all together.
Pour the mixture into a 6×9” casserole dish that’s been either sprayed with oil or buttered. Cover the mixture with the mashed potato and bake it until the edges are browned, which is about 30-minutes.
My wife’s preference for this recipe is to cover the shepherd’s pie with cheese before baking. The cheese melts and browns during baking and tastes great.
The last time I made this recipe I poured some brown gravy over the Shepherd’s Pie before serving and it added a great richness to the meal. Next time I make this I will probably add the gravy again.