Editor's note: I find weekend cooking super easy, in terms of time and motivation, and weekday cooking sometimes a huge chore. I'd much rather go out to eat or order in - anything that requires less thought and movement! But, I also usually have leftovers in the fridge and as always, MiamMiam to the rescue with a great idea. Next time I'm using mince, I'm definitely going to add another portion or two into the pan so I can freeze it and deploy the Cheap and Cheerful!
Time on your hands … cheap & cheerful
I'm keeping an eye on the contents of my freezer, making sure I use everything in there. Yesterday I took out minced steak, ready to morph into something good today.
Keep the same eye on the perishable veggies in your fridge too!
This morning I made a Spie base – well a Cottage pie base actually – I'm stating the obvious I know that a Shepherds Pie is made from minced lamb and a Cottage from minced beef. It's just me being lazy, the truth of the matter is when I'm boxing meals and labelling ready to freeze I get writer's cramp from a full title x four so “Spie” is a catch-all term identifying the ready-meal!
My “Spie” base is ready to top with leftover mashed potato from last night's supper. In my fridge I found a bag of grated cheese and the remains of a box of bacon bits so it's ready to assemble!
Here are the photos :
individual
foil trays are ideal for
portion control
stacked and ready for the oven
from the oven – meaty, mash, then cheesey and
topped with crispy bacon bits
ready to eat!
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