Pretty darned good day today, and another recipe!
2 Weetabix (HEB1) with 100ml skimmed milk (part of HEA1)
Salad of lettuce, cabbage and carrot (free) with 2 chopped Babybels (HEA2), pasta (free) and fat free French dressing (free)
Lentil and bean shepherd's pie (recipe below)
Shape Delights 0% yogurt, Vanilla and Chocolate Sprinkles (1 syn)
Coke Zero (free)
Two Alpen Light bars (HEB2)
4 cups of tea (free) with 50ml skimmed milk (part of HEA1)
Only ONE syn today!
Tasty tasty recipe, Frankenstein'd from several recipes found here and on the SW site:
Again, my meat-eating Joker said it was amazing and he'll be eating the leftovers tonight.
Lentil and Bean Shepherd's Pie
2 carrots, grated
1 onion, chopped
3 garlic cloves, crushed
7oz red lentils
1 tin green lentils, drained
1 tin chopped tomatoes
1 tin baked beans
1 tin adzuki beans, drained
1pt stock made with Vecon
1 tsp thyme
1 tsp mustard powder
1 tbsp vegetarian Worcestershire sauce
salt & ground black pepper
7 or 8 medium potatoes, diced
Fry Light, for spraying
1. Spray a large saucepan with the Fry Light and cook the onion and garlic for 2-3 minutes until softened. Add the grated carrot and cook for a couple more minutes. Add both types of lentils and the stock and bring to the boil for five minutes.
2. Stir in the chopped tomatoes, baked beans, Worcestershire sauce and thyme and simmer until tender and the red lentils have almost disintegrated (mine took 20 minutes or so, your mileage may vary). Transfer to an oven-proof dish.
3. Meanwhile, cook the potatoes in a large pan of salted water with the mustard powder for 10-15 minutes until tender. Drain and mash, season to taste and spread over the lentil mixture. Make ridges in the potato with a fork.
4.Place in an oven for 25-30 minutes or under a hot grill for 2-3 minutes until golden brown and bubbling.
Serves about 6 (so you could freeze some for later!). Free on green.