This Thermomix Lunch Ideas recipe was first published in our January 2014 ThermoFun monthly Newsletter.
Are you still struggling with left overs from Christmas or even leftovers from last night? Then this recipe is for you! If you don’t have any left overs then why not try the recipe below. NOTE: If you already have left overs head to the assembly part.
These are always a quick treat in our house and so easy to make with the leftover casseroles, spaghetti sauce etc. Give them a go with your family.
- 1 onion, peeled and halved
- 2 garlic cloves, peeled
- 10g olive oil
- 200g potatoes (you can use sweet potato), chopped into large chunks
- 200g pumpkin, chopped into large chunks
- 2 carrots, quartered
- 6 cherry tomatoes
- optional: and any other vegetables e.g. peas, spinach, mushrooms, etc
- 500g lamb steaks, diced
- generous sprinkle of Mixed Herbs (or your favourite lamb combos)
- 2 Tbsp of ThermoFun Tomato Paste
- 20g TM vegetable stock concentrate
- 250g water
- salt & pepper, to taste
- 4 sheets puff pastry
- 1 egg, for pie tops
- Place onion, garlic and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add potatoes, pumpkin, carrot and tomatoes and chop 4 sec / speed 3 (depending on the chunkiness you want).
- Add lamb, a good shake of Mixed Herbs, salt and pepper.
- Add tomato paste, stock and water and cook 15 mins / Varoma / speed 2 / Reverse / MC off, simmering basket on top to prevent spatter.
- If after 15 minutes you still have a lot of liquid use a sauce thickener (I used Tapioca 1 heaped dessert spoon in a little water to make a paste) cook 3 mins / 90°C / speed 2 / Reverse. If sauce is still not thick enough, using your simmering basket strain your mixture and keep the liquid to use as a gravy elsewhere).
- Preheat oven to 180°C.
- Lay out pastry sheets to defrost.
- Get two cutters, one the size of the muffin tin top (to make the top). Then another one slightly larger to do the pie base.
- Once defrosted, cut out the bottom of the pie and place in a greased muffin tin pressing around to get sides up.
- Then spoon mixture into pie cases, add a little extra "gravy" if you have a dry mixture.
- Cut out pie tops and place on pies.
- Brush pie tops with egg and then place in oven for 25-30 mins.
These are great to pop in the freezer, just reheat in the oven to ensure that your pastry stays crunchy.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.