Another addition to my blog of ‘sometimes you just want something quick and tasty’, and that’s what this is: healthy food that’s nutritionally dense, full of the ‘good’ stuff but doesn’t have you slaving over a stove for hours, leaving you wishing that you had indeed, just reached for the phone armed with a take out menu.
In the images, I took a portion of the chilli and turned it into a low carb Mexican Shepherd’s Pie by adding a simple cauliflower, cheddar and chive mash, and baking in the oven until browned and bubbling. It was delicious!
I made a batch of this and portioned it out, but it can also be made easily into a single serving size – just divide each ingredient by 4!
- coconut oil, or spray oil
- 200g (2 medium) red onion, diced
- 200g (5 sticks) celery, chopped
- 1 large red chilli, chopped
- 500g packet 5% fat beef mince
- 1 tsp ground cumin
- 2 tsp garlic powder
- 3 tsp smoked paprika
- 400g carton of passata or chopped tomatoes
- 1 beef stock gel cube
- 2 tsp Worcestershire sauce
- 1 tsp cacao powder (opt)
- 1 tsp brown sugar alternative (or muscovado/brown sugar)
- 1 small can (120g) kidney beans, drained
- small bunch (roughly 10 sprigs) coriander, chopped (opt) plus extra to garnish
- Prepare the vegetables and get everything ready to go.
- Heat a non stick frying pan with a few squirts of spray oil or a little coconut oil. Add the onion and celery with a pinch of salt (this simply helps release water from the veg so they cook quicker), and fry until softened. Adding a splash of water also helps speed up the process.
- Add the chopped chilli, beef mince and the spices and cook until browned. Add the passata (or chopped tomatoes), beef stock, Worcestershire sauce, cacao powder (if using) and sugar with a glug of hot water, stir to combine it all together and allow to simmer for 5 minutes. Tip in the drained kidney beans and simmer for another 5 minutes. Taste and adjust the seasoning to your liking and stir in the chopped coriander.
- Serve and garnish with extra coriander if desired.