Wednesday, 18 April 2012
... as you know i've been eating quite a bit less meat recently... its more of a financial thing than for any health or lifestyle reasons as its less expensive for The Viking and I to share meals like this... and it does me absolutely no harm I can tell you...
...as previously mentioned, the UK is currently in the grip of its second, second winter... so the headlines tells us... an arctic wind is over us and it's bloody freezing... well, it's bloody freezing and then the sun comes out, the wind drops for a second and its actually rather quite warm... oh I give up!
... a nice hot pot of vegetables, mince and potatoes should warm things up a bit...
vegetarian mince hot pot
this really is a cheats meal as I didn't have much time to do any cooking this week, so I used a gravy powder... I know, don't tell the food blogger police... and I also threw in all kind of comfort food like peas and baked beans... it was all about ease for me this week...
1 packet of Quorn mince
1 large onion - finely chopped
1 large stick of celery - finely chopped
1 medium carrot - finely chopped
2 garlic cloves - crushed
fresh rosemary and thyme
2 bay leaves
a cup full of frozen peas
1 small can of baked beans
1 pint of half vegetable stock and half good quality gravy (I used Bisto Best Caramelised Onion)
1 small glass of red wine
2 medium potatoes - finely sliced
- pre heat the oven to 180C
- in a large pan, saute the onions, carrots, celery and garlic in some olive oil and butter until soft, you can do this first with the lid off and then with the lid on
- add the vegetarian mince and saute again for about 5 minutes
- add the stock and gravy plus the wine and bay leaves and let it gently simmer with the lid on for 10 minutes
- meanwhile, place the sliced potatoes in a bowl or pan and cover with the remainder of the water you've boiled to make up the stock and gravy
- add the peas and baked beans to the pot and now transfer the whole lot into an oven-proof dish, lay the par-cooked potatoes on top, season well and drizzle with a little olive oil
- bake for 20 minutes or so until the potatoes are golden and the gravy is bubbling over the top
eat and of course, enjoy!