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Veggie Shepherd's Pie with Magic Mash

Posted by Gill Bland Monday, 15th May 2017

This week is National Vegetarian Week. Whilst their aim is to get you eating veggie for a whole week, this recipe is aimed more at the idea of foregoing meat for just one day a week. There are many arguments in support of one meat-free day a week which cite its environmental benefits and these are no small reason why it’s worth considering but I’m no scientist so I’ll leave you to form your own opinions there. However, I would suggest that an initiative like “Meat Free Monday” is worth a look for a much more mercenary reason - it can be really cheap to cook a vegetarian meal. Some sweet potatoes,  a few carrots, some celery, mushrooms, onion, a can of beans and tomatoes will usually amount to less than half the cost of one pack of beef mince but can feed the same amount of people. Think of it less as missing out on meat and more as an easy way to boost your vegetable intake and try out different recipes. 

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Use up your veggies

Posted by Gill Bland Monday, 16th May 2016

This week is National Vegetarian Week. Whether you’re veggie or not, the warmer weather of summer is both an ideal time to get more vegetables into your diet and also a bit of a nightmare for keeping vegetables fresh. Which vegetables end up in the tray-of-shame at the bottom of your fridge will vary from house to house. For us there’s often a slightly yellowing head of broccoli, passed over during the week for the more exotic red pepper or the easy to throw in frozen peas. The great thing about vegetables is that, unlike meat, if you use them when they are slightly ‘off peak’ you’re usually not at risk of killing anyone. 

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