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!