Winter Wellbeing Tip Number 9


This is the last of the Winter Tip Series, but don't worry because I will continue to post some Winter warming meals in the coming weeks for you to try while putting all of the previous tips into action!

This weeks Tip: Save your Skin

Cold air, wind and heating will all dry your skin out, particularly when you are in and out of different conditions throughout the day. 

A good SPF moisturiser for your face is beneficial to protect from those UV rays which can still cause damage even with the sun isn't shining. 

It's not only your face that is exposed and can dry out in the cool weather - make sure you take care of your hands as well by applying a good quality moisturiser regularly throughout the day. 

This weeks recipe is a hearty classic and this recipe makes a good sized pie so will feed a large family or can be frozen for those days that you don't have time to cook!

Shepherd's Pie


1 kg potatoes 
30g butter 
2 tblsp milk 
1 tblsp oil 
1 large onion, finely chopped 
1 kg lamb mince 
1 carrot, finely chopped 
2 tbsp plain flour 
1 cup vegetable stock 
2 tblsp Worcestershire sauce 
1 cup frozen peas


1. Peel the potatoes and cut into chunks. Cook in a large pan of boiling water for 15-20 minutes, or until tender. Drain the potato well and return to the pan over low heat, and stir to evaporate any excess water. Remove from the heat, add the butter and milk, and mash with a potato masher until smooth. Season with salt and cracked pepper. Preheat the oven to moderate 180C.

2. Meanwhile, heat the oil in a large frying pan and add the onion. Cook, stirring occasionally, until soft and just beginning to colour. Add the mince, increase the heat and cook until browned, breaking up any lumps with a wooden spoon as the meat cooks.

3. Add the carrot to the pan and cook for a few minutes until just tender. Sprinkle on the flour and cook, stirring, for 1 minute. Slowly add the stock, stirring constantly. Add the Worcestershire sauce. Bring to the boil and cook for 2-3 minutes, or until the gravy thickens. Season to taste with salt and pepper. Stir in the peas and transfer the mixture to a 2L ovenproof dish.

4. Spoon the mashed potato onto the meat mixture and spread out evenly. Use a fork to swirl the surface. Bake for 40-50 minutes, or until the potato is golden.