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James McIntosh

New Year, New Recipe

Posted by James McIntosh Tuesday, 20th January 2015

I have seen countless magazines and web articles that start “New Year, New You”, I gave up doing New Year’s resolutions a few years back as I manage to get to day 3 and then fail. January is a miserable month, long, post the holiday period so I like to feel as good as I can. I’ve eaten far too much over Christmas and New Year and to hide it I’m wearing a baggy jumper, yet I’m determined to wear hoops, not stripes this spring so I need to think about what is going to be hearty and warm to eat, yet not full of fat. I don’t do diets. To me, they are like New Year’s resolutions, they fail too. Small lifestyle changes on the other hand work, that way I feel I’ve achieved something.

 

A simple look through the fridge showed I like butter too much on my toast and in my cooking.  Cream is definitely a ‘No No’ in Q1 of 2015 so I put the last remaining tub into the freezer for later in the year. I have gone out and purchased a replacement for the fat for cooking and that’s British Extra Virgin Rapeseed Oil. A beautiful product grown here and not imported.  It's made from seeds of the beautiful yellow fields that adorn our country every year.  It comes to a higher temperature when cooking has more health benefits than olive oil and does just the best roast potatoes. Imagine, great tasting roasties with no health concerns.

 

So to keep the pounds off my body and keep the other pounds in my pocket here is a lovely winter recipe.

 

 

Shep pie.jpg 

Light Shepherd's Pie

Serves 4

 Ingredients

  • 1 tbsp Extra Virgin Rapeseed oil
  • 1 medium onion, diced
  • 500g lean minced beef or turkey
  • 2 cloves garlic, crushed
  • 2 large carrot, chopped
  • 1 small can sweet corn, drained
  • 1 tbsp fresh rosemary, chopped - or 1 tsp dried thyme
  • 1 tbsp fresh thyme, chopped - or 1 tsp dried thyme
  • 1 tbsp fresh sage, chopped - or 1 tsp dried sage
  • 200ml chicken stock made with 1 stock cube
  • 1/2 head cauliflower
  • Mashed potato to top
  • 1 egg lightly beaten

 

Method

 

  1. Preheat the Rangemaster oven to 200C / 180C fan / Gas Mark 5
  2. Heat the oil in a pan and heat, add the onion, cook for a few minutes to soften and add the meat.  Stir for a few minutes to brown all over.  Add all other ingredients, bring to the boil and simmer on a low heat for 10 minutes.
  3. Place into an oven dish and top with the mashed potatoes. Glaze with an egg if you want, cook on the middle shelf for 10 minutes, then turn on the grill option for a few minutes to brown.

 

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