Ingredients
- 1 teaspoon coconut oil.
- 1 small brown onion, finely diced.
- 2 celery stalks, finely diced.
- 1 carrot, finely diced.
- 3 teaspoons curry powder.
- 2 serves of slow cooked lamb.
- 1/4 cup chicken stock (or stock of your choice).
- 1 cup sweet potato purée.
- 1 tablespoon butter.
- 1 large zucchini.
- 1 cup snowpeas, trimmed.
- 1/2 bunch broccolini, trimmed (or broccoli, cut into florets).
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. In a large pot or pan heat 1 teaspoon of oil and sauté the onion, celery and carrot until soft. Add curry powder and cook for 2 minutes or until fragrant.
3. Add shredded meat and stock and simmer for 2-3 minutes.
4. Spoon mixture into a lightly greased small pie dish, or two individual pie ramekins and spread Sweet Potato Pureé over the top.
5. Dot with the butter and bake for about 25 minutes, or until golden.
6. Meanwhile, steam the green vegetables.
7. To serve, divide the pie and vegetables between two plates, or between a plate and a lunchbox.
In the mood for a nutritious and hearty dish for dinner? This recipe is full of vegetables and iron, it is bound to hit the spot.
Ingredients
- 1 teaspoon coconut oil.
- 1 small brown onion, finely diced.
- 2 celery stalks, finely diced.
- 1 carrot, finely diced.
- 3 teaspoons curry powder.
- 2 serves of slow cooked lamb.
- 1/4 cup chicken stock (or stock of your choice).
- 1 cup sweet potato purée.
- 1 tablespoon butter.
- 1 large zucchini.
- 1 cup snowpeas, trimmed.
- 1/2 bunch broccolini, trimmed (or broccoli, cut into florets).
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. In a large pot or pan heat 1 teaspoon of oil and sauté the onion, celery and carrot until soft. Add curry powder and cook for 2 minutes or until fragrant.
3. Add shredded meat and stock and simmer for 2-3 minutes.
4. Spoon mixture into a lightly greased small pie dish, or two individual pie ramekins and spread Sweet Potato Pureé over the top.
5. Dot with the butter and bake for about 25 minutes, or until golden.
6. Meanwhile, steam the green vegetables.
7. To serve, divide the pie and vegetables between two plates, or between a plate and a lunchbox.