A: Loving food; hating waste

In the spirit of R’s and my “waste nothing!” campaign (sparked by our recent wholesale-market obsession), coupled with the inspiring Love Food Hate Waste website, I was entirely in my element when recently faced with an unsavoury amount of leftovers.

It all started with a really simple potato sidedish. One of my favourite ways to eat potatoes- lemon juice and zest, good olive oil, fresh herbs, salt and pepper. Mix in with warm potatoes and voila!

Thyme and parsley from the garden plus free lemons from a colleague makes this a cheap eat!

Thyme and parsley from the garden plus free lemons from a colleague makes this a cheap eat!

We had these with a rack of lamb and roasted eggplant, with quite a bit of eggplant leftover.

SO, what now? Leftover cooked potatoes are incrediby versatile. I considered potato fishcakes, goose-fat roast potatoes, a last minute stew addition even, but decided on a classic cottage pie instead. Boring, yes but oh-so-comforting on an unseasonably cold spring night.

lamb-and-potato-plus-cottage-pie-006

Cottage pie

Ingredients:

1carrot, chopped

1 capsicum, chopped

1 onion, chopped

2 cloves garlic, chopped

500g minced beef

1 cup frozen peas

leftover eggplant

1 tin tomatoes

1/2 cup beef stock

Handful chopped parsley

Cold mashed potatoes, well seasoned (I like cheddar cheese in my topping with lots of herbs and butter)

Method:

Fry onions, capsicum, carrot and garlic till soft. Add beef and fry until beef browns. Add tomatoes and beef stock and simmer for 20 minutes uncovered. Add remaining vegetables and herbs and simmer for a further 10 minutes to heat through.

Transfer to a baking dish and top with mashed potato. Fork through the topping to create lots of little ridges that will crisp up in the oven.

Bake for 30 minutes at 200C.

We ended up with dinner for 2 plus 3 meals for the freezer!

We ended up with dinner for 2 plus 3 meals for the freezer!

With this one meal I managed to use up a bunch of vegetables that had been near-festering in my crisper for a while now.  Which leaves me currently feeling quietly pleased with my contribution (or lack of) to the food wastage crisis!

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One Response to “A: Loving food; hating waste”

  1. That looks so YUM. I made squash pickles, to use in my sandwiches, and we had another round of mushroom soup. Also had vegetarian wraps. Am contemplating making mushroom ketchup tonight!

    Parsley and thyme from the garden? How Wonderful!

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