Category: RECIPES

Cottage Pie

Veggie Loaded Cottage Pie

By themodernfarmerswife 0 Comment March 27, 2019

Cottage pie is one of those family recipes that kids usually love. I love cottage pie because I can load up the veggie content for dinner and the kids inhale them without evening questioning it. Extra veggies for dinner is always a winner in my books! After spending a lot of time away from home this past fortnight I was really craving a hearty, homemade, nourishing dinner and this just fit the bill.

This recipe was born out of my desire to have minimal dishes to deal with for the after dinner clean up. By using the pan the mince mixture is cooked in to bake the finished pie I’m saving dishes and time because I can cook the mince while the sweet potato cooks away in the Thermomix, meaning I can have this in the oven in 20 minutes and have it on the table for dinner after 10 minutes in the oven – great seeing as my children are like clockwork and need dinner at 5.30pm or they get a little hangry! I have used a cast iron pan to cook the mince, you can do the mince in the Thermomix if you so desire, I just prefer the texture of mince cooked in the pan.

Cottage Pie

Veggie Loaded Cottage Pie

Ingredients – Mince

2 cloves of garlic, minced

1 brown onion, finely sliced

2 TBS Ghee

500g beef mince

1 carrot, grated

1 zucchini, grated

100g button mushrooms, sliced

1/2 cup tomato passata

2 TBS tomato paste

1 TBS stock concentrate

1 tsp dijon mustard

2 TBS worcestershire sauce

Ingreidents – Topping

900g sweet potato, roughly chopped (you can do half potatoes, half sweet potatoes too)

200ml water

1/2 cup grated cheese

Method – Topping

Thermomix – Add sweet potato/ potato and water to bowl and cook for 18 minutes/ 100 degrees/ speed 1. Once cooked, insert butterfly and mash for 30 seconds/ speed 4.


Stovetop – add sweet potato and water to saucepan and boil until sweet potato is soft. Use a hand held masher to mash until desried consistency is reached.

Method – Mince

* If you have a Thermomix you can cut down on prep time by – chopping onion and garlic (3 sec/ sp5), grating zucchini and carrot (roughly chop then add to TMX bowl for 3 sec/ sp5) and grating cheese by cubing into approximately 1 cm pieces then adding to TMX bowl (10 sec/ sp 9).

1. Pre-heat oven to 180 degrees

2. In a pan (it needs to be able to be transferred to the oven – I use a cast iron casserole dish) heat ghee and add onion and garlic. Fry until translucent.

3. Add beef and cook until browned (using a wooden spoon to break up any bigger pieces)

4. Add carrot, zucchini and mushrooms to pan and cook while stirring for 5 minutes of until the vegetables appear to have softened.

5. Add remaining mince ingredients and simmer for 5 minutes. Once the mince mixture has thickened up remove from heat.

6. Using a wooden spoon, press the mince mixture into the pan to flatten out the top. Spead the potato mixture over the top then add the grated cheese.

7. Bake in the oven for approximately 10 minutes or until cheese has melted and browned slightly.


Then watch the children devour all those veggies!

20 Minute Creamy Chicken and Zucchini

By themodernfarmerswife 0 Comment March 19, 2019

Well, it is safe to say that we have started the year with a bang! Lots of gardening, some serious decluttering, getting organised for school (my son starts school this year – eek!), breeding chickens and further immersing ourselves in becoming more self sufficient. This year I have left my much loved job to focus on settling my son into primary school life and hopefully further my vision for a sustainable and self sufficient life as well as do some voluntary work within the community. The one thing I will miss most about my job is the interaction between other country women. The networking that is constantly happening and the respite we all unknowingly provide each other is so powerful and very important. It’s a good thing I’m not the only one who thinks networking is vital because Michelle from The Lost Acre Farm was feeling the same way. Together we decided to create the Facebook network, The Lady’s Paddock Life,  to connect with other ladies who farm, in some form or another. Since it began it has been so inspiring to see the stories of the strong women who are living on the land. It has inspired me so much, that it’s given me a push to get back into the kitchen and begin creating recipes again. I will need a best kitchen tool so my dish will be cooked faster.

This recipe took only a mere 20 minutes to cook and was made up of local  and home grown produce. The taste was out of the world and my husband declared it a winner. My two year old told me it was yucky… yet he still polished the bowl! That’s toddlers for you!



20 Minute Creamy Chicken and Zucchini

500g Chicken Breasts, cut into pieces around 1cm in size

1 large zucchini (approx. 350g) diced

2 Spring onions, sliced

2 TBS of Butter/ Ghee

2 tsp crushed garlic

1 TBS stock paste 200mL of water (or 200mL of ready made stock)

200g Pure cream

5 sage leaves, chopped

3 sprigs of parsley, chopped

2 tsp cornflour (or arrowroot flour) mixed with 2 TBS water


  1. Place a frypan over medium-high heat. Add butter and garlic and cook until garlic starts to brown. Add chicken and sauté for 5 minutes, stirring occasionally.
  2. Add Zucchini and spring onions and cook for another 5 minutes, stirring occasionally.
  3. Reduce heat to low-medium and add herbs, stock, and cream and simmer.
  4. Add cornflour mixture and simmer and stir until liquid has thickened.

This makes 4 serves and is best served with brown rice or mashed potato. Garnish with parsley if desired.

See some cooking tools for you here