Left over heaven – Cottage pie
Welcome to healthy left over heaven. You know how it is, you often end up discarding scraps and left overs from the day before feeling kind of bad you just wasted food, like most people. Here is your answer to those lonely leftovers, I have created a series of easy endurance fuel recipes where left overs will be used and eaten with joy – all with a happy belly and good conscience.
Welcome to my new blog, or should I say welcome back!
This is not your everyday formal endurance fuel recipe database, on hannahgrant.com a recipe comes with a story.
And today I’m continuing down the comfort food alley, the left over alley and the 2 in 1 alley… These are the magical dishes where you can reuse your left overs from the day before and get a new delicious meal out of it, AND you are kind of saving the planet at the same time, because you don’t waste food. So whats not to like ? We love left overs – YAY!
Comfort food, it’s a food “group” of it’s own, a group that changes depending on who you ask.
A friend of mine (no names mentioned) will tell you it’s deep fried food. Nuggets, cheese tops, fries, chicken, mars bars… what every fits in the fryer goes, thats not my case. I am an 80s child and in the 80s in Denmark, we were all sort of broke and so we ate a lot of minced beef.
This means all my childhood memories are full of minced beef (ground beef – if you are in a doubt) So for me the comforting foods are, Bolognaise, Lasagna, meatballs, burger (burger is kind of most peoples favorit comfort food, or at least in the top 10). And I can tell you I haven’t met many people, pro riders, kids and grown men that wont agree with that choice.
But when do you crave comfort food. When I think of the word comfort, I think of a hug, so it’s sort of a food hug for the soul to ease the pain.
After a long week of work, after a shitty day on the bike, after a night out when you are feeling whiny (not that I feel whiny – clearly, But I know some that does…), the comforting food hug is what you need. The edible pick me up.
In my mind comfort food should not make you feel bad after eating it, I mean what is the point of induldging in a favorite meal and then feeling guilty afterwards ?. Not on my shift, as they say.
So coming up with recipes that works to soothe the comfort food needs without compromising health and performance – Thats what I like to do.
Todays recipe is Cottage Pie. Cottage pie is the amazing oven dish with a meat stew or sauce (left overs) in the bottom topped with mashed potato and a bit of cheese and then baked until golden and hot. I loooove it! It’s fast and easy AND it uses left overs – Hallelujah, no food waste here – thank you very much.
But, enough from me – The recipe is underneath.
Big hugs Hannah
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Now check out the recipe underneath.
Serves 4 – active prep time 10-15 min. – total time 40 min.
200 g cooked beans (can be left out)
400 g big potatoes or sweet potatoes
100 ml. milk (from a cow or plantbased how ever you wish)
1 tbsp. olive oil or butter
50 g parmesan cheese
1 bunch parsley
2 cloves garlic
1oo ml. olive oil
50 g almonds/hazelnuts
salt and pepper
- preheat oven to 175*C/345*F
- Scrub or peel the potatoes and cut them into large chunks. Boil them in unsalted water until tender.
- Combine the bolognaise and the beans in a cast iron pot. Here you can add any scraps of vegetables you have hanging around in you fridge, just dice them finely and sauté them in a tbsp. of oil with a bit of salt until they are tender.
Mix everything in the cast iron pan and bring it to a boil, season with salt and pepper.
- Strain the water of the potatoes and mash them up with the oil or butter and then the heated milk, season to taste with salt, pepper, finely grated lemon zest and grated nutmeg.
- Top the meat sauce with mashed potato and finish of with grated parmesan cheese.
- Bake in the oven for about 30 minutes until golden and crisp.
- Rinse and pick the parsley and blend it with the nuts, garlic and olive oil. Season with lemon juice and salt.
Serve the cottage pie in the cast iron pot at the table and top with parsley pesto.