Here is my meal plan for week 3 for our family. This week I've started back rehearsing with my dance group the ruby reds so Thursdays are now as manic as every other day! Therefore, I've done a recipe on that day of chicken curry which can be put in the slow cooker and it will just be ready when we are ready to eat, whatever that time is. If you are interested in learning more about meal planning for your own family, check out my first post in this series for tips on how to do it yourself.
The recipe for this week is a variation on last weeks theme, vegan veggie pasties but with meat. So using the same pastry recipe, I just use a different filling to create the pie. Warming, January comfort food at its best!
- 12oz self raising flour
- pinch of salt
- 6 oz of vegetable fat (either veg lard or dairy free marg)
- 2 tbsp of cold water + a bit extra
- 1lb of stewing steak
- 1 tbsp of cooking oil
- 1 onion chopped up small
- 1 carrot chopped into little squares
- 1 tbsp of gravy granules
- 1 tbsp flour
- 1 pint of water
To make the pastry, add the salt to the flour and rub the fat into it until it resembles bread crumbs. Add the cold water and keep mixing until it all comes together into a ball. you may need a touch more water depending on the absorbency of the flour.
To make the filling, fry the meat and chopped up onion in a little cooking oil until browned. Add the chopped carrot and the flour and stir so the flour absorbs the liquid. Then add the water and gravy granules, stir, put the lid on and pop in the oven at gas mark 3 for about 5 hours until the meat just falls apart. This can be made the day before if required and kept in the fridge until you want to use it.
Once the filling is done, you can assemble the pie. Put the filling in a pie dish, then top with the pastry. Put in the oven at gas mark 5 for about 30/40 mins until the pastry is cooked through.
Serve with your favourite veggies and potatoes!