Saving Time In The Kitchen
Cook once, eat twice is my motto.
I make almost all of my families food from scratch, which at times, is as exhausting as it sounds, but I don’t have many other options. It’s almost impossible to find takeout in my area that doesn’t contain the long list of foods that makes us sick. The only way I am able to cook almost all of our meals and snacks from scratch is to make food in big batches and freeze it for later, otherwise I would never leave the kitchen!
Nutrient Dense Budget Whole30 Family Recipe
This Whole30 Shepards Pie is packed full of nutrients, hidden veggies, liver, and bone broth.
Liver is packed full of nutrients, and is especially beneficial if you have an egg allergy like my son Max.
Liver, like eggs, contains a healthy dose of Choline, a macronutrient which is important for healthy brain development, nerve function, and more.
While Liver is a superfood, it’s not everyone’s cup of tea, but I find by pureeing it and hiding it in the sauce of this dish no one even knows it’s there. My kids love this dish, and come back for seconds and thirds.
Big Batch Paleo Freezer Meal
This budget friendly Paleo family meal tastes even better the next day, and freezes really well too. Out of this one recipe I get two big dishes of Shepards Pie, one I bake for dinner that night, and the other I keep in the freezer, and bake it another night when I am too busy or tired to cook.
Cooking meat in bulk is best done in batches so you don’t overcrowd the pan, and make it grey and soggy.
What I do is, brown the meat in my frypan and then scrape it into my big Le Cruset pot.
I then swirl the bone broth around in my food processor to get the last of the veggies out before pouring into my Le Cruset pot, and simmering on the stove.
Old Faithful Family Favourite
This Whole30 Shepards Pie one of my families favourite dinners, my kids love it, and often ask for seconds or thirds.
Not only is it a budget Paleo family friendly recipe, it’s easy to make, freezes well, is full of veggies and other nourishing foods, it’s super tasty, and everyone in my family will eat it.
I like to serve this Paleo Shepards Pie with broccoli rice, or sauteed Silverbeet for breakfast, lunch, or dinner.
Big Batch Whole30 Paleo Shepards Pie
Cook once and get two family sized meals, one to eat now and the other can be frozen for later.
- 1.2 kilo sweet potato
- 1/4 cup good fat duck fat, lard, tallow, rendered bacon etc
- 1 tablespoon dijon mustard
- salt to taste
- 2 tablepoons good quality fat lard, duck fat, tallow etc
- 250 grams bacon chopped
- 250 grams mushrooms chopped
- 1 kilo lamb mince
- 2 medium carrots chopped
- 1 zucchini chopped
- 1 tablespoon rosemary
- 500 grams chicken liver
- 1 tablespoon cumin ground
- 1 tablespoon smoked paprika ground
- 1 tablespoon tumeric ground
- salt to taste
- 1/2 cup bone broth
- 140 grams tomato paste
Peel and cut sweet potato into chunks and place it in a large pot.
Cover the potato with fresh water and boil it on the stove for 15-20 minutes or until tender.
Add the fat to the pot to allow the residual heat melt it.
Drain the potato with a colander and let it steam for 3 minutes.
Put back into pot and mash with the fat, mustard and salt.
Preheat an oven to 200 degrees celcius, 180 degrees fan forced, and grease two 2L dish with fat.
Have a food processor, frypan, big pot and a big ladle ready.
Puree the bacon in a food processor.
Melt 1 tablespoon of fat on medium high in the frypan on the stove.
Brown the bacon puree slightly, in the frypan before scraping into the bacon into the big pot.
Puree the mushroom in the food processor, before softening in the frypan and scraping into the big pot.
Brown the lamb mince in batches on the stove, and scrape into the big pot.
Puree the carrots, zucchini & rosemary in the food processor, and saute them in the frypan until soft, before scraping into the big pot.
Melt the other tablespoon of fat in the frypan.
Puree the chicken livers in the food processor, and then brown the puree in the frypan before scraping into the big pot.
Remove the empty frypan from the heat and put the big pot on the heat.
Add the spices and salt and stir well to combine.
Add the bone broth to the food processor, and swish it around to get the last remaining bits out before pouring into the pot with the tomato paste.
Give the pot a good stir to combine all the ingredients well.
Cook for 10 minutes while stirring, or until the mixture is bubbling away and thickened.
Spoon and level the meat mixture evenly into the prepared dishes.
Spoon and spread the mashed sweet potato evenly over the meat base.
Scour the mash with a fork so it’s bumpy.
Cook in the oven for 30 mins until golden brown or cover before putting in the fridge or freezer.