Monthly Archives: November 2016
My adaptation of a recipe in “The 8-week Blood Sugar Diet recipe book” by Dr Claire Bailey & Dr Sarah Schenker
My own twist on their dish – I altered a few ingredients and changed the “cauli-mash” topping for a cheesy leek and celeriac puree.
Only 402 kcal per serving; 19g carbs. For anyone on a Diabetic / VLCD diet – you’re welcome 😉 (all ingredients sourced from Tesco’s)
15 grams Extra Virgin Olive Oil
120 grams (1 medium)Brown Onion, diced
500 grams Minced Beef (18% fat)
4 grams Chunky Garlic Paste (Gourmet Garden)
1.2 grams Dried Thyme
400 grams (1 tin) Chopped Tomatoes
5 grams Worcestershire Sauce
100 grams Carrot Batons, diced
150 grams Frozen Garden Peas
2 x Bay Leaf
700 grams Celeriac, (1 whole, peeled and diced)
60 grams (4 TBLsp) Creme Fraiche, Full Fat
70 grams (approx 1/2) Leek, diced
75 grams Cathedral City (Full Fat) Grated Mature Cheddar
- Heat the olive oil in a large pan and sweat the onion until golden, then add the beef mince, garlic and thyme.
- When the meat is cooked through, add in the peas, carrots, tomatoes and Worcestershire sauce, then add enough water to cover the mix and sit the bay leaves on top, just in the water.
- Put on the lid and simmer for an hour. Stir and check water level occasionally, add a few tblsp more if needed.
- Boil a large pan of water, then add the diced celeriac and simmer for 20 – 25 mins, until it slides off easily when pierced with a fork. Drain and allow to cool.
- Place the celeriac in a food processor and blitz. Add the creme fraiche, leek and half the cheddar and keep blitzing and scraping down until you achieve a thick “Humus consistency” puree. Add salt and pepper to taste.
- Spoon the meat mix into a large oven proof dish (or split between 3x 2lb loaf tins for ease of portioning later) and top with the celeriac puree. I find it easier to use an icing piping bag with a large nozzle, other wise I get mash dumplings!
- Sprinkle the rest of the cheddar over the top and bake in the oven for 30 mins or until the cheese is melted and golden and the topping becomes slightly crusty.
– You can fridge / freeze the rest for another meal. To re-heat, defrost fully, then cook at 150 C for 25 – 30 mins (or until a core temp of 75 C is reached) with a loose piece of foil on top to prevent the top burning.