Comfort pie

Growing up in the late 1970s and early 1980s, we did not have much money, so mum was always to be found busy in the kitchen, creating filling and delicious dishes for us out of whatever she had in the cupboard or fridge.

One such dish was what I came to call ‘comfort pie’, so-called because to me, it is the best word in tasty cooking on a tight budget – warm, comforting and delicious. And it was always something that whenever I was blue or sick, she would cook for me especially, as a treat. For example, when I once had an awful week at work and went round to her house to see her before I headed off to Bible study, she presented me with a bubbling casserole dish full of comfort pie, its potato ridges in stiff, browned peaks.

It has just three ingredients:
1 tin Corned Beef 250g
1 tin Baked beans
Mashed potato

The corned beef is to be diced up and put into the bottom of a casserole dish. Baked beans are then poured on top of the corned beef, followed by a mound of freshly-mashed potato. For an added taste punch, grate cheese and layer this between the beans and the potato for a dairy surprise.

Put it for 20 minutes in the oven at 180 degrees, and then it’s all ready.

It’s perfect for a budget meal – and can serve four people, together with some peas and carrots. It’s also adaptable enough to be cooked by people who do not have an oven – a recipe that I have shared with some of the people who come to our church’s food bank. Many of them have just a kettle and a microwave in their hostel rooms and do not have recourse to an oven or even a hob top, so this can be perfect for them, too, particularly as it only uses three ingredients, is filling, cheap and easy to make in a microwave.

Instead of having to boil and mash potatoes, they can use Smash – a perfect budget cupboard staple – to top the pie. In a microwave, the pie would take 15 minutes to heat up. Of course, it won’t get that crispy oven-baked texture on top of the mashed potato, but it still works. The best thing of all is that for four people, it can cost as little as 90p per person.

And for those Smash snobs – don’t be too proud to use Smash, or at least keep a tub in your cupboard in case of emergencies. I’ve used this sometimes when I’ve been too lazy to peel potatoes after I come home from work, and it bakes well in the oven. Add some salt, pepper and butter, and dust with paprika, and it creates a gloriously seasoned potato topping, or a base for home-made croquette potatoes, covered with egg and crispy breadcrumbs.

Delicious dumplings

Winter Warmer. Vegetable Stew with Dumplings. Source: SimoneySunday

Tonight I decided to use up all the vegetables that we had leftover in the fridge, ahead of our monthly food shop. I also had to use up some vegetable suet that was leftover from Christmas. So what better on the coldest night so far in 2016 than to make a delicious stew with herby dumplings?

I had planned for this of course, and had already soaked 1 cup each of lentils, barley, chickpeas, green beans and butter beans on the stove overnight and boiled them up for half an hour before getting down to the stewy business.

I chopped up an onion, and the rest of my broccoli and carrots, added some sweetcorn and a tin of chopped tomatoes, some herbs and seasoning, together with some vegetable stock, and put into the oven with the remaining pulses for nearly 2 hours.

Approximately 30 minutes before serving, I made some dumplings with 60oz vegetable suet, 1 cup of plain flour, 1 tsp of baking soda, 1 tsp of paprika, 1/2 tsp of dried rosemary and some salt and pepper, together with enough water to make a thick dough. Rolling the dough into floury balls - with floury hands - I layered these on top of the stew and put back into the oven for 20 minutes.

Verdict from my meat-eating husband was 'delicious'. And now the fridge is empty, waiting for some more fresh vegetables to be delivered tomorrow night!

As my mother used to say, waste not, want not. Had I thrown out those two sorry-looking carrots or the broccoli, I would not have had such a flavoursome dish. Best of all? It serves four - so more for hubby and myself another time!

Free? Yes please!

Tonight (14 January) I made dinner for two - for free. Let me caveat this: while this blog is predominantly for my own low-cost recipes, often using leftovers, this recipe is neither my own, nor was it using any leftovers. But it was free, and for that reason it gets a mention here. 

This evening my husband carried home with him a brown paper bag. When I asked him what was in it, I got the succinct reply: "food". It transpired that as part of a PR exercise, several bags of 'food' had been delivered to the office, and a couple of days later, the final one - ours - was finally on its way home.

I had been planning to use up the veg in my house, but when I opened the bag it became clear that the contents would not keep. For within the brown paper bag lay a variety of vegetables, including a rather ripe avocado and some downcast spring onions. 

The bag also contained a press release and a recipe. The bag had been delivered from a new healthy eating venture called Mindful Chef.  Its mission is to encourage good healthy and delicious recipes suitable for vegans or those with gluten intolerances. The recipe card I had was for Chipotle black bean burger with parsnip and sweet potato fries, accompanied with an avocado, parsley and cherry tomato salsa. 

Every ingredient had been measured to perfection, from the tiny pot of chipotle paste through to the parsnip and sweet potato. No waste, nothing left over. Exactly enough for two people and I didn't need to add anything to bulk it out (except, of course, for the obligatory tomato ketchup!) 

Rather than write out the recipe I trust the photo (s) to the left and the right will suffice.

They're not very clear but I don't have a decent camera. Or a decent smartphone.

What I loved: 

1) the black beans were lovely and full of flavour. I'm not sure where these particular organic beans can be bought but I suspect they will be relatively expensive compared to a supermarket's brand. I will do a test to see how brands compare as I will do this recipe again.

2) The fact every bit of food was used, with no wastage. You don't need hundreds of ingredients to make a delicious meal.

3) I will be honest. When I first saw it was a vegan recipe, I swore. Effing vegans and their cardboard-tasting no-meat crap. I am not sure why we meat-eaters get so antsy about vegans. Partly because every single thing is healthy and we feel guilty? Or because old habits die hard? I was also a little sad that there was no cheese melting over the burgers. But as tempted as I was to adulterate the recipe with a bit of Snowdonia's finest creamery cheese, I obeyed the recipe and was very glad of it. My husband and I both thought it was delicious, filling and after it, we felt satisfied, without the bloating that often comes with eating rice, potatoes, pasta, etc. 

4) The sweet potato and parsnip fries were enjoyable and we did not miss 'real' chips (even though I make my own potato chips).

5) The recipe was quick and easy to follow. In fact, it was a delight to follow.

Vegan meal. Pic credit SimoneySunday

What I did not like

1) Probably as a result of the bag being left in the office for two days, the avocado was just too mushy to form a proper salsa. Everything in the salsa bowl was covered in a little green slush. I thought it still tasted lush, but I would have preferred a firmer, crisper texture to the salsa. 

However, the lime dressing was a little too sharp for my husband, so perhaps in future I would not use the whole lime.

The slushy avocado and cherry tomato salsa @SimoneySunday

2) I was indeed confused by the very first instruction to 'boil a kettle'. There seemed to be no reason why. Was it to make a cup of tea while waiting for the burgers to cook? Was it to wash the veg? We shall never know. Perhaps MindfulChef could shed some light? 

With those two minor caveats, I have to say I loved this recipe and the idea of creating healthy, gluten-free meals. Indeed, I often cook meat-free meals to make sure we vary our diet and do a little bit to save the planet, but the fact we ate five portions of fruit and veg each in this meal, with no extra naughties save some salt and ketchup, means I am going to introduce more vegan meals into our weekly routine. 

While I would not buy the meal packs from Mindful Chef - we are attempting our own wee garden and have a good local grocer supporting local farms - I applaud and support its endeavours. I just wish there were something similar but cheaper for the people my blog aims to support: those on the breadline, struggling to meet daily bills. This is the sort of healthy, waste-free food so many families need, but cannot always afford.