For the most part people seem to be able to get a handle on cooking something for breakfast and getting a good meal at dinner time. But sometimes we all struggle with what to eat for lunch.
It's really hard to find a good clean meal out there if you haven't prepared something earlier.
So the key is preparation! On the Sunday before the challenge kicked off we took the time to make a primal shepard's pie. This has been our lunches for the first part of the week.
It didn't take long to cook and it has paid off in the form of us not being cut short at work and having to resort to buying crappy food wherever we may be.
Seeing as we are doing this challenge on a budget here's what the cost of the pie was about $26
We got 8 good sized lunches out of the pie. Not bad food economy!
1kg Beef Mince
Half bag of frozen veggies
2 Cans diced tomatoes
3 Small Onions
Salt and Pepper
Couple of knobs of butter
First thing to do is turn the oven on to 200°C.
In a pot put a couple of inches of water and then cut the cauliflower up and add to the pot. Turn on to a high heat and put a lid on.
We are going to steam the cauli until its soft and then whizz it up to make the "potato" top to our pie.
Put a good deep dish frying pan on a high heat and add a couple of glugs of olive oil.
Slice up the onion and add to the frying pan.
While the onion is frying away you can slice one of your eggplant up into circles.
Grab a large baking tray/dish that has some depth to it.
Drizzle some olive oil on the bottom of the baking tray and then put a layer of the eggplant down.
OK back to the frying pan. Add all of your mince and break it up and stir it round.
Then season with salt and pepper and add about a Tbsp of the paprika, thyme and oregano.
Stir and mix it all up.
Once that's all mixed in and the mince has browned add half a bag of mixed frozen veggies.
Give that a good stir then add the two cans of tinned tomatoes.
Give that all a good stir and let it simmer away.
By this stage the cauliflower should almost be done.
Take the lid of the cauliflower and stick a knife into the florets of cauli. If the knife goes in easily then they are done. It may take some time for the cauli to get to this point so just be patient and let the meat mixture simmer away while the cauli steams.
Once the Cauliflower is ready drain off the water (keep the cauli in the pot you have just steamed it in) and then add a couple of knobs of butter and season with some salt and pepper.
Then get a stick blender and whizz it up into a mash. If you don't have a stick blender then pop it all into a food processor and use that to blend it up.
If you don't have either of those good luck using a fork...
Next thing to do is to pour out your mince mixture into your tray all over the eggplant base.
Then cut up the other eggplant and layer that all over the top of the mince.
Then pour out the Cauliflower mash all over the top and smooth it out nice and evenly.
Season the top of the pie with salt and pepper then pop it in the oven for an hour.
Should come out looking something like this:
Once the pie cooled we just stored it in the fridge as it was in the tray but if you have lunch boxes you can divide the pie up into the lunch boxes and store it that way. If you are only cooking for 1 or 2 people then you can put your lunch boxes in the freezer and the pie will keep for longer.
This pie is super simple and amazingly tasty.