I thought that I would whip up a meal or two to have in the freezer, so when baby number four arrives and witching hour has me in it’s grip – I will be able to pull out a tasty and convenient frozen meal that I have pre-prepared. Thanks for thinking of me Shari from a couple of weeks ago!
I had a leg of lamb in the freezer, so I decided to slow cook it with lots of veggies and turn it into the base of a delicious slow cooked lamb leg Shepard’s Pie. I was also debating a lot about making this recipe or a delicious Crawfish Pie for a dinner with my family.
I’d love to know if you have any freezer friendly meals that I should be whipping up – prior to baby number four arriving.
Recipe: Slow cooked lamb leg Shepard’s pie
- 1 leg of lamb
- 2 onions
- 4 sticks of celery
- 3 carrots
- 700 grams of tinned tomatoes
- 1 cup of red lentils
- 4 lay leaves
- 1/4 cup of Worcestershire sauce
- 2 liters of water
- 1 bag of frozen green beans
- 1 head of cauliflower
- 6 potatoes
- 1/2 cup of milk
- 3 tbsps of butter
- salt and pepper
Popped the leg of lamb into a deep baking dish with a lid and then cover with onions, carrots, celery, tinned tomatoes, red lentils, bay leaf, Worcestershire sauce, seasoning and water and then slow cook at 160 for 5 hrs.
With 30 minutes remaining on the lamb, pop your cauliflower and potatoes into a pot of boiling, salted water and cook until tender. Drain the water and add milk, butter and seasoning. Mash until you have your desired consistency.
When the lamb leg forks apart, add a bag of frozen green beans and then topped with a mix of buttery mashed cauliflower and potato.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.