❆ (see Cook’s note)
Ready in about 3 hours 30 minutes
Syns per serving: FREE
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
400g lean lamb leg, visible fat removed, cut into chunks
2 tbsp tomato purée
200g chestnut mushrooms, roughly chopped
400g can chopped tomatoes
600ml lamb stock
1 tbsp Worcestershire sauce
400g celeriac, peeled and roughly chopped
400g can butter beans, drained and rinsed
3 large egg yolks, lightly beaten
5 tbsp fat-free natural fromage frais
Handful fresh flat-leaf parsley, finely chopped
1 green cabbage, shredded
1 Place a large, deep, non-stick frying pan or saucepan over a high heat. Add the onion, celery, carrots, garlic, lamb, tomato purée, mushrooms, tomatoes, stock and Worcestershire sauce, season and bring to the boil. Reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the lamb is tender, and the sauce has reduced and started to look glossy.
2 Meanwhile, boil the celeriac for 15-20 minutes until softened, adding the butter beans for the final 5 minutes. Drain, leave to steam-dry in the colander for 2-3 minutes, then mash until smooth. In a large bowl, mix the egg yolks and fromage frais, then stir through the celeriac mash with the parsley until well combined. Season to taste and set aside.
3 Preheat your oven to 200°C/fan 180°C/gas 6. Transfer the lamb mixture to a medium baking dish. Top with the celeriac mash, and spread with the back of a spoon to create an even layer and cover the filling. Bake for 30 minutes, or until the mash is golden and the sauce is bubbling.
4 Meanwhile, boil or steam the cabbage for 4-5 minutes until tender, then drain. Remove the pie from the oven and leave to stand for 5 minutes before serving with the cabbage.
If you’re making this dish to freeze, steam the celeriac for 25-30 minutes rather than boiling it, adding the beans for the final 10 minutes. When baking from frozen, cook the pie for an extra 15-20 minutes and cover with foil if the top starts to burn
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Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.
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These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.
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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
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