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Despite the warm weather we’ve been having lately, winter is well on its way so this week’s meal plan is full of comfort food favourites. Last week’s potato bake recipe has been posted and this week, I’m redoing the cottage pie recipe that I was testing the other week.

Breakfast Lunch Dinner
Monday Flourless Date Muffins Cauliflower & Cannellini Bean Soup Cottage Pie (w Mixed Leaf Salad)
Wednesday Chicken Drumsticks(w Eggplant & Lentils) —–
Thursday Crispy Skin Salmon(w Snow Peas & Brussel Sprouts)

Click here to view or print a copy of the plan with the shopping list.

For breakfast this week, I’m going to have flourless date muffins. I heat one up in the microwave for 20 seconds and it’s a nice little fluffy piece of goodness to start to the day.  The recipe can be found here.

Lunch on Monday and Tuesday will be the cauliflower and cannellini bean soup. The recipe can be found here.

Monday and Tuesday’s dinner will be a cottage pie served with a mixed leaf salad. The draft recipe for the cottage piece can be found below.

Wednesday and Thursday’s lunch is one our Thermomix favourites – the chicken drumsticks with eggplant and lentils. The recipe is here.

For Thursday’s dinner, I’m going with the crispy skin salmon cooked in the Varoma and then pan fried to crisp up the skin. I’ll serve this with steamed snow peas and I’ll also halve and pan fry some Brussel sprouts. Use this recipe for instructions on cooking the salmon.


Draft Recipe

Cottage Pie


1 onion, peeled and quartered

1 clove garlic, peeled

20g olive oil

500g lean minced beef

Salt and pepper, to season

20g Worcestershire sauce

20g tomato paste

250g beef stock

2 carrots, peeled and dice into 1cm pieces

200g white potato, peeled and cut into 3cm pieces

600g sweet potato, peeled and cut into 3cm pieces

2 cups frozen peas, rinsed under warm water

80g reduced fat milk

30g seeded mustard

150g reduced fat tasty or cheddar cheese, grated


1. Preheat oven to 200C

2. Add onion, garlic and 100g of white potato into the Thermomix bowl and chop with the measuring cup (MC) on for 4 seconds/Speed 5

3. Scrape down the sides of the bowl, add oil and sauté with the MC off for 3 minutes/Varoma/Speed 1

4. Add beef, season with salt and pepper and brown with the MC off for 5 minutes/Varoma/Reverse/Speed 1

5. Add Worcestershire sauce, tomato paste, beef stock and carrots into the Thermomix bowl and close the lid

6. Add remaining white potato and sweet potato into the Varoma bowl, assemble the Varoma and place on top of the Thermomix

7. Cook for 20 minutes/Varoma/Reverse/Speed soft

8. Remove the Varoma, add peas into the sauce and stir with the spatula to combine

9. Pour meat sauce into a square roasting dish and rinse out the Thermomix bowl

10. Put the potatoes into the bowl, add milk and cook with the MC off for 9 minutes/100C/Speed 1

11. Add salt, pepper, seeded mustard, add butterfly and mash for 20 seconds/Speed 3

12. Layer mashed potatoes on top of the beef filling, use a fork to rough up the top of the potatoes and sprinkle with the grated cheese

13. Bake in the oven on the middle shelf for 20-30 minutes or until the top is browned