Allergy Free Cottage Pie

  
With the colder weather and darker nights drawing in a firm family favourite has appeared back on our menu…cottage pie goes down well with all of the children and this recipe makes it safe for number four too.

Allergy Free Cottage Pie

  • 1kg Minced Beef
  • 2 Chopped Onions
  • 3 Sliced Carrots
  • 2 Cloves Chopped Garlic
  • 3 tbsp Wheat Free Flour
  • 1 tbsp Tomato Puree
  • 850ml Wheat Free Beef Stock
  • Sprigs Of Thyme
  • 1 1/2kg Chopped Potatoes
  • 220ml Oat Milk
  • 25g Dairy Free Margarine


  1. Heat a little oil in a large pan and brown the mince.  Next add the vegetables and cook for around twenty minutes.  Add the puree, flour and garlic and cook for another few minutes.  Add the stock and herbs and cook uncovered for about 45 minutes.
  2. Place the potatoes into a pan of boiling water and cook until soft. Once ready drain and mash together with the milk and margarine.
  3. Lastly spoon the meat into a large ovenproof dish and spoon the mash potato into the top. Score all over with a fork and cook for 30 minutes in the oven at Gas Mark 7, 220C/200 Fan.
  4. Once bubbling and golden it will be ready to serve.

There is always a big debate in this house as to how it is served.  My favourite is fresh green vegetables and the the others favour baked beans.  What is your favourite accompaniment?
  

Spicy Pork And Rice

I posted a picture of my dinner on Instagram the other night and had a lot of my followers ask for the recipe.

It’s a real family favourite and actually the only meal the whole family enjoy.  It’s from the ‘Hairy Dieters Eat For Life‘ book which is full of lots of great food that is good for the waistline which is always a bonus!

Spicy Pork And Rice

  • 2 tsp olive oil 
  • 1 medium onion sliced into wedges
  • 500g pork tenderloin cut into 1cm slices
  • 50g chorizo sausage cut into 5mm slices
  • 2cloves thinly sliced garlic
  • 100g green beans trimmed and cut into small pieces
  • 1tsp ground cumin 
  • 1 tsp ground ground coriander
  • 1/2 tsp hot chilli powder
  • 1 red and orange pepper deseeded and sliced
  • 750ml chicken stock

In a large frying pan fry the onions until softened and lightly browned.  Stirring regularly.

Add the pork to the pan and fry for another 2 mins until browned. Add the chorizo, garlic, peppers, and beans and stir fry together for another 2mins.  Sprinkle over the spices and stir in the rice, pour over the stock and bring to the boil.

Reduce the heat to a simmer and cook for 20mins, stirring regularly until the rice has been absorbed and the pork is tender.

We serve ours with a small green salad and sometimes some crusty bread if the children are really hungry.