Well Monday was superfood curry but last night was a Greek inspired superfood lamb mince - kind of deconstructed a moussaka to reduce the dairy. I cooked the mince with grated courgette and carrot, finely chopped onion, mushrooms, brown lentils, chopped tomatoes added lemon thyme, sage, rosemary, verbena and bay leaves from herb garden done dried oregano, a glugof red wine for antioxidant purposes and a squeeze of purée to thicken.
I had new potatoes that I wanted to use up so I parboiled until they slipped off the knife and the put them in a preheat tray that had been brushed with rapeseed oil. I gently flattened each spud with a masher brushed with rapeseed and put a sprinkle of black pepper and sea salt on each. Left in oven for 40 mins without touching, when done I layered the meat then potatoes on top and covered in a dusting of finely grated manchego. Back in oven for 10 and then served with broccoli!
Went down well with all the family!
Written by
Henbur
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Hi Henbur, what a lovely meal as it looks really good and with grated manchego it sounds really tasty and healthy. So thanks for posting this as I do like the thought of part crushed new potatoes baked... 😊
I made a moussaka/lasagna dish last night. I'd previously made a pan of beef ragu which I'd frozen into portions. I fried slices of aubergine in frylight, put a layer in the base of a dish then the mince mixture made with extra lean mince, carrots, mushrooms and peppers then another layer of aubergine, a layer of cooked pasta then a bechamel sauce finally topped off with cheese. Served it with a salad. 8 portions of veg in total and enough left over to have another day.
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Homemade gluten free quiche for lunch 
Same food, same day
