Welcome to another instalment of Confessions of a Plannerholic. This week we are moving away from planning and onto cooking as we are sharing with you our favourite recipe. This was another hard one for me for two reasons, the first being I have lots of favourite recipes depending on my mood, the season etc. Secondly I rarely work to a recipe, I’m the kind of cook that chucks stuff in a pan/slow cooker and hope it tastes OK at the end (it doesn’t always, in case you were wondering!)
As I’m attempting to get back on track with Slimming World I have decided to share with you one of my favourite SW recipes and one that is loved by the whole family – Cowboy Pie. I’m not sure where it got its name from because in all honesty it’s just a cottage pie with added beans and a bit of spice, but nevertheless it’s a family favourite in our house and if I can get the kids to eat something other than chicken nuggets then it’s definitely a winner a far as I’m concerned.
Low-calorie cooking spray
1 large onion, finely chopped
1 celery stick, thinly sliced
500g lean beef mince (5% fat or less)
1 tsp smoked paprika
½ tsp dried red chilli flakes (I personally don’t use these)
2 garlic cloves, finely chopped
500g passata with basil
300ml beef stock
200g baked beans
220g can red kidney, drained and rinsed (I use a larger can)
200g can sweetcorn kernels, drained (I use a larger can)
2 level tsp cornflour mixed with 1 tbsp cold water
Salt and freshly ground black pepper
950g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
2 medium eggs, beaten
½ tsp dried parsley
Spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the onion, celery and mince for 6-8 minutes. Add the paprika, chilli flakes and garlic and fry for a further 3 minutes.
Stir in the passata and stock and bring to a gentle simmer. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. Add the beans, sweetcorn kernels and cornflour mixture, season and simmer for 10 minutes, stirring.
Meanwhile, preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes for 15-20 minutes. Drain, return to the pan, then mash with the beaten egg and season.
Spoon the mince mixture into a pie dish and top with mash. Spray with low-calorie cooking spray and garnish with the dried parsley. Bake for 25 minutes, or until golden. Divide the pie between 4 plates.
For those of you who are wondering the syn value per serving is ½.
Please be sure to check out the other awesome ladies and their blogs/vlogs via links below and see what their favourite recipes are
- Emma-Louise Smith at The Stationery Geekette
- Kelly Vizma at A Beautiful Plan
- Michelle Mills at UglyBugDoes
- Louise Parkinson at Best Laid Plans
- Jo Wight at Pennygate Crafts
- Sally Bartlett at SallyAnnMade
- Hannah Smith at Plan With Hannah
- Hannah Saadat Jones at Pineapple and Button
- Stephanie Kaye at A Ska Loving Geek
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