Simone Anderson

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Mini Potato Top Pies (Makes 16) These Mini Potato Top Pies are one of my favourite lunchbox prep recipes! They freeze beautifully, are perfect for popping into a thermos for a warm school lunch, and are packed with protein and veggies. They're also a great way to use up leftover mashed potato. Ingredients Filling * 500g lean beef mince * 1 onion, finely diced * 2 cups frozen mixed vegetables * 2 tbsp tomato paste * 2 tbsp plain flour * 1 cup beef stock * 1 tsp paprika * 1 tsp garlic powder * 1 tsp Italian herbs * Salt and pepper, to taste Potato Topping * 750g potatoes, peeled and chopped * 30g butter * ½ cup milk * ¾ cup grated cheese for topping Base * 2 sheets shortcrust pastry Method 1. Preheat the oven to 200°C and lightly grease a 12 hole muffin tray (you'll make approximately 16 pies over two batches if using one tray). 2. Sauté the onion until softened, then add the beef mince and cook until browned. 3. Stir through the paprika, garlic powder, Italian herbs, flour and tomato paste. Pour in the beef stock, add the mixed vegetables and simmer for 5–10 minutes until thickened. Season to taste. 4. Meanwhile, boil the potatoes until tender. Drain well and mash with the butter & milk until smooth and creamy. 5. Cut squares or circles depending on your tray from the pastry and press them into the muffin tray. 6. Fill each pastry case with the beef mixture, top with mashed potato and sprinkle with a little extra cheese. 7. Bake for 20 minutes, or until the pastry is golden and the cheese is bubbling. 8. Allow to cool for 10 minutes before removing from the tray. Lunchbox & Freezer Tips 🤍 These are a great alternative to sandwiches and fit perfectly into a thermos for a warm school lunch. 🤍 Freeze individually once cooled, then transfer to a freezer bag or airtight container. They'll keep well for up to 3 months. 🤍 To serve, microwave until piping hot, then pop straight into a preheated thermos to keep warm until lunchtime. Perfect for busy mornings! #Lun#LunchboxIdeash#SchoolLuncha#MealPrepd#ToddlerMealsmTok

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Tacos… but make them PINWHEEL KEBABS 🌮😍 These were such a hit and honestly one of the easiest air fryer dinners I've made in ages. Crispy tortilla edges, juicy taco-seasoned beef, and a creamy avocado crema… absolute perfection! ✨ Ingredients
• 500g lean beef mince
• 1 packet taco seasoning
• 1 onion, finely diced
• 1 red capsicum, finely diced
• 1 tomato, finely diced
• Handful of baby spinach
• Juice of ½ lime
• 6 low-carb, high-fibre @far wraps 🥑 Avocado Crema
• 1 avocado
• ½ cup Greek yoghurt
• ½ red onion
• Handful of fresh coriander
• Juice of ½ lime ✨ Method 1. In a bowl, combine the beef mince, taco seasoning, onion, capsicum, tomato, spinach, lime juice, salt, and pepper. Mix until well combined. 2. Lay the tortillas flat and spread the meat mixture in a thin, even layer across each wrap. 3. Roll tightly into a log, then slice into thick pinwheels (around 3–4cm wide). 4. Thread the pinwheels onto skewers with the spiral facing upwards. 5. Air fry at 180°C for 10–12 minutes, or until the beef is cooked through and the tortillas are golden and crispy. 🥑 For the avocado crema, blend all ingredients until smooth. Serve drizzled over the hot pinwheel kebabs and finish with fresh coriander and lime wedges, if desired. Save this one for your next easy family dinner! 🙌🌮 #airfryerrecipes #easyfamilymeals #tacos #pinwheelkebabs #dinnerideas

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French Onion Mac & Cheese 🧀🧅🥓 Ingredients serves 4- 6 * 240g streaky bacon, sliced into small pieces * 3 large brown onions, thinly sliced * 2 tbsp olive oil * 30g butter * 1 tsp salt * 2 tbsp water, plus a little extra if needed * 3 cloves garlic, crushed * 1 tsp finely chopped fresh rosemary * 1 tsp fresh thyme leaves * 1 litre beef stock * 300g dry macaroni * 500ml milk * 170g tasty cheddar, grated * 140g Gruyère, grated * Extra 30–50g Gruyère, grated for the top * 2 spring onions, finely sliced, to serve * Black pepper, to taste Method 1. Get the bacon crispy
Add the bacon to a large, deep frying pan or casserole dish over medium heat. Cook until golden and crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan. 2. Caramelise the onions
Add the olive oil, butter and sliced onions to the bacon fat. Sprinkle over the salt and cook over medium-low heat for around 20 minutes, stirring regularly. 3. Add the flavour
Stir through the garlic, rosemary and thyme and cook for another 1–2 minutes. 4. Cook the pasta in the onions
Pour in 750ml of the beef stock and bring to a simmer. Add the dry pasta and cook uncovered, stirring regularly so it doesn't stick. Add more of the remaining stock as needed until the pasta is just al dente. You want some liquid remaining because this becomes part of your sauce. 5. Make it creamy
Turn the heat down low and stir through the milk. Add the cheddar and 140g Gruyère, a handful at a time, stirring until completely melted and creamy. Stir most of the crispy bacon back through, saving a little for the top. 6. Finish it off
If your pan is oven-safe, sprinkle the remaining 30–50g Gruyère over the top. Otherwise transfer everything to a baking dish first. Pop under a hot grill for 3–5 minutes until bubbling and beautifully golden. Finish with the reserved crispy bacon and sliced spring onions. Little tip The mac and cheese will thicken quite quickly as it sits. Keep a splash of milk handy and stir it through before serving if you want that super creamy, saucy consistency. And don't skip the Gruyère that's what gives it the gorgeous nutty flavour that makes it taste like French onion soup crossed with mac & cheese. 🤤 #macandcheese #easydinner #pasta