#FitFoodBMF RECIPE BOOK - SWEET POTATO COTTAGE PIE
One of the most exciting things to drop through my letterbox this year so far has been the FitFood recipe book, created by British Military Fitness in collaboration with lots of fabulous, super healthy bloggers!
It's full of great meals and snacks that are perfect to kickstart a healthy 2016. Best of all, the book is completely FREE to download on the British Military Fitness website here.
I was lucky enough to get involved and write up one of my own recipes for #FitFoodBMF which is just one of many amazing (and surprisingly, extremely simple!) recipes in the book. I do have a sweet tooth but my ultimate weakness is a hearty, traditionally British meal. Some might say my portion sizes are
far too huge questionable but when it comes to tasty food, is that really an issue...?
Okay, okay maybe it's all about balance. But in all seriousness, here's the lunch recipe I wrote and believe me, it's a tasty one. It's one of my absolute favourites, with a sweet potato twist.
Sweet Potato Cottage Pie
Ingredients you'll need:
1 tbsp sunflower oil
500g extra-lean minced beef
2 chopped carrots
2–3 sweet potatoes
75g red lentils
1 chopped onion
1 tbsp milk
1. Pre-heat your oven to 200°C (180°C fan assisted).
2. Dice both kinds of potato and place them in a pan of water, bring to boil.
(Sweet potato tends to boil much quicker than white potato, so make these pieces bigger than the latter.)
3. As the potatoes are cooking, fry the chopped onion and mince in the sunflower oil on a high heat until brown and cooked through.
4. Add the chopped carrots and lentils to the frying pan and simmer for 5–10 minutes – it’ll cook thoroughly in the oven later.
5. Tip your mince and vegetable mixture into a shallow, ovenproof dish.
6. When the potatoes are boiled and soft, drain thoroughly and mash together with the milk.
7. Add the mash topping to the dish, until even and covering all of the mince mixture.
(Run a fork through in horizontal lines to create a nice, crispy topping.)
8. Bake in the oven for 20–30 minutes, until the mash is golden and crispy.
And finally, 9. Serve and enjoy. Gravy and boiled or steamed green vegetables complement it well.
I'm well underway with my fitness regime in 2016 and I can't wait to get started on making some of the other creations in the #FitFoodBMF book.
What's your favourite healthy recipe?