Monday – Pan-Seared Tasmanian Salmon with Corn Fritters
 

Tuesday – Roast Chicken, Crispy Sesame Potatoes and Vegetables
 

Wednesday – Pasta Amatriciana
 

Thursday – Chicken Nasi Goreng
 

Cottage Pie

Method

  1. Rinse 1 cup (128g) of lentils under cold water. Then cook in simmering water for 25-30 minutes until tender. Drain and set aside for later.
  2. Finely chop onion and carrot. Heat a drizzle of oil in a large frying pan over medium heat. Add onion and carrot and cook for 5 minutes or until soft and golden. Push mixture to the side of the pan and add mince. Cook, breaking up lumps, for 5 minutes or until browned.
  3. Add lentils, stock powder, ¼ cup water, tomato paste and simmer for 10 minutes. Squeeze excess moisture from spinach and stir into beef mixture along with the oregano. Spoon into a baking dish.
  4. Meanwhile, cut potatoes into 3cm pieces and cook in lightly salted, boiling water for 15 minutes until tender. Add butter and milk and mash with a fork or potato masher until smooth. Sprinkle with cheese (optional, see tip).
  5. Heat grill. Spoon mashed potato onto beef mixture and grill until golden.
  6. Serve with steamed green beans.

TIP: Sprinkle mash with grated cheese before grilling.