Healthy Eating - Spring Shepherd Pie and Mexican Potato Wedges are excellent healthy recipes for potato lovers.
Ask your kids what is the one ingredient which will make them eat every meal without any hassle, and potatoes will surely number on that list. Low in sodium, high in potassium and a full-of-nutrient food, the major qualities of the potato are many. So, all you need is a pair of apron, handful of potatoes, and a few easily available ingredients to prepare the lip-smacking healthy potato recipes for kids. Give your kids what they want to eat—yummy recipes that will have them running to the dinner table! Get started because there are a lot of recipes for you to try!
Mexican Potato Wedges
Ingredients: 4 Medium potatoes, cut into wedges (around 8-10 per potato), 2tbsp Olive oil, 2 Cloves of crushed garlic, 250g minced Lean beef, 1tbsp Sweet chilli sauce, 1 Red pepper (deseeded and cut into chunks), 1 Yellow pepper (deseeded and cut into chunks), 1 Red onion (thickly sliced), 1 Pot of shop bought salsa Seasoning.
- Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
- Add the chilli sauce and some seasoning to the mince and shape into 10-12 balls.
- Put the onions, peppers and potato wedges onto 1 or 2 baking trays, add oil and mix ingredients together to coat.
- Spread the ingredients out in a single layer on the baking tray(s) and then add the meatballs.
- Place in the preheated oven for 20-25 minutes until soft and golden and then serve as a heap with a spoonful of tomato salsa and salad leaves.
Spring Shepherd's Pie
This forms a lovely disparity on the normal mash-topped pie, to make with potatoes, especially, when good mashers are unavailable. Use branded chopped tomatoes. Also, a long slow cooking gives the filling a wonderful depth of flavour.
You will need 500g (5 cups) of best organic minced/ground beef, 1 onion (peeled and chopped), 2 cloves of garlic (peeled and crushed), Sunflower oil, 1 can chopped tomatoes, 100ml (scant 1/2 cup) red wine, a good dash of Worcester sauce, Generous pinch of dried mixed herbs, or 1 tsp fresh thyme leaves, 2 tbsp tomato puree, 500g (3 1/2 cups) new potatoes (scrubbed but not peeled), 50g (1/2 cup) mature Cheddar cheese (grated/shredded).
- Heat the oven to 180C/350F/gas for 4 minutes.
- Soften the chopped onion in the sunflower oil over a gentle heat for 5 minutes.
- Add the meat, and stir round until coloured. Put the tomatoes, wine, Worcester sauce, herbs and tomato puree and stir well.
- Bring the flame to a gentle simmer, and cook uncovered for 1 hour. Cook the potatoes in boiling water for about 15 minutes or until just soft enough when tested with a knife point.
- Drain and leave until cool enough to handle. Put the meat sauce into a greased ovenproof dish.
- Cut the potatoes into slices of about 0.5cm thick and arrange them in a layer on top of the meat.
- Sprinkle over the grated cheese.
- Now bake it for another 30 minutes, until the cheese is melted, browned and crisp. Serve it hot.
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