I made Cottage Pie for the first time ever yesterday.
Yes, it was one of those days, comforting, filling nursery food was defiantly needed!
But instead of potato mash I made a mixture of potatoes and turnip, half and half.
Root Turnip has only a third of the calories of equal amounts of potatoes.
Turnip also provides a good source of Vitamin C, Fiber and folic Acid.
I also added 100 gram of puy lentils,
Apart from that I think I followed the Classic Cottage Pie recipe.
Oh yes of course, for frying I used raw coconut oil.
Thin Crispy Oven Potatoes:
Poor Mr Potato is not feeling the love anymore. Be it mashed, wedged, gratin, boiled, fried - my kids detest it and so does a lot of their friends. There are 2 exceptions The golden arches version (booo), and the below version. The trick is to cut the potatoes thinly and to sprinkle Hawaian Black Lava Salt on afterwords. I don’t bother with butter at the end since one of my boys is lactose intolerant – and I don’t want to get any larger.
You need: Potatoes (Maris Piper), Olive oil, Salt & Pepper, a knob of butter if you want
1.Pre heat the oven to 210°C.
2. Cut the potatoes thinly.Boil until al dente. (about a min), drain really well.
3. Heat a large oven dish with Olive oil in the oven. When hot place your sliced potatoes in season and put in the oven for about 45minutes. Turn the potatoes if needed.
4. Season with some Black lava salt and a knob of butter.
Also season with love & Himalayan Crystal salt.