Di's Cottage Pie

2 carrots, peeled and chopped finely

5 medium potatoes, boiled and mashed

1 medium sized onion, peeled and chopped finely

2 cloves garlic, crushed

1 lb ground minced beef (lean)

1 Tsp corn flour

1 cup (or more) organic beef stock

1 tsp mixed herbs (rosemary and oregano) 

1 Tsp tomato purée

Dash of Lea and Perrin's

15-20 cherry tomatoes, washed and halved

1/3 cup of extra strong grated Cheddar cheese

Preheat the oven to 350 degrees.
In a saucepan cook the carrots until al dente, set aside.
In another saucepan boil the potatoes until tender, mash and set aside.
Sauté the onions and garlic gently in a frying pan with some olive oil, until they are soft and golden. 
Add the ground beef, and stir well. Season with salt and pepper. Sprinkle the corn flour over the meat mixture, cook for a few more minutes.
Add the beef stock, cooked carrots, mixed herbs, tomato purée, Lea and Perrin's and then stir, cover and simmer over a low heat for about 30 minutes. 
Transfer the beef and onion mixture to an ovenproof dish. Top with the mashed potato, and line the edge of the dish with the cherry tomatoes, so that the seeds are facing up. 
Sprinkle with the grated cheese and bake until the cheese is bubbling.

Cottage pie goes very well with boiled cabbage, and of course a nice glass of wine is always a welcomed accompaniment!
This is just the dish for a snowy night! 

Red Lentil Soup

This is an exquisite soup with wonderful warm spicy flavors. This is adapted from a Whole Foods Market recipe, and makes about 4 to 6 portions.

3 Tsp olive oil
1 red onion, chopped finely
1 garlic clove, chopped finely
1 carrot, diced
2 red peppers, halved, deseeded, and chopped finely
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa paste
8 oz red lentils
5 cups vegetable stock
1 Tsp fresh thyme, plus extra for garnish
Freshly ground black pepper

1. Heat 2 Tsp of the olive oil in a large saucepan, and then sauté the onion, garlic, carrot, and cook for a few minutes over a medium heat until the vegetables begin to soften and turn golden brown.

2. Add the remaining ingredients. Bring to a simmer stir, and then reduce the heat. Cover and simmer gently for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

3. Purée the soup with a stick blender, and then taste and adjust the seasoning if necessary. Reheat gently and serve in warm bowls. Garnish with a tiny drizzle of remaining olive oil and a sprinkle of fresh thyme.

This is definitely a keeper, and is especially comforting on a cold, snowy night, just like the ones we’re having right now in Massachusetts! Let me know what you think...

Red, white and blue and it's not even the Diamond Jubilee!

When you start looking, you start seeng red, white and blue all around you!