Recipe Mama

Shepherd’s Pie April 19, 2013

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 1:36 pm
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Shepherdspie2

Ingredients:
Puff Pastry sheets
Beef mince
Finely chopped onion
Finely chopped garlic
2 tb Gravy powder
Vegies (eg Corn, grated carrot, grated zucchini)
1 tin diced tomatoes
1 can lentils (or 1 cup cooked lentils)
Potato (enough for the mashed potato top)
Dried herbs (or fresh if you have them)
1 teaspoons Curry Powder
1 tsp Ground Cumin
Salt & pepper to taste

.

Method:
Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any.   Add the onion and cook until the onion softens.   Add the garlic, then add the vegies and tinned tomatoes.  Half fill the empty tomato can and add the gravy powder, mix well then add this to the mixture along with the herbs and spices.   Allow this to simmer until the vegies are soft.  Then stir in the lentils and remove from the heat.

Allow it to cool slightly (you can use it while still warm, but its best not to be hot because it melts the pastry).  You can use this time to cook the potatoes – Peel and chop the potatoes into small cubes, boil these in water until soft.  (I tend to leave the skins on, because I cut the potato so small it doesn’t make much difference to the pie).  Drain and mash the potato well until it is smooth.  You can add butter and salt if you wish, or a little water or milk.  It should be a creamy consistency.

Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan). Place the pastry into your dish.  Spoon the filling mix into the dish, then top with the mashed potato.  I sometimes like to run a fork over the potato to rough it up a little and brush the top with melted butter.

It should go in a hot oven (about 200C), cook until the potato is browning. Probably about 20 mins?

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Sneaky Vege Lasagne March 2, 2011

Ingredients:
Milk
Flour
500g mince
1 tin lentils, drained, rinsed
1 small onion, finely chopped
Finely sliced mushroom
1 zucchini, grated
2 carrots, grated
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Parmesan cheese
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 tablespoons tomato paste
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
Lasagne sheets

Method:
1). Brown the mince and onion, then add the garlic and mushroom. When the garlic has cooked, pour in the tomato, herbs, spices, carrot, lentils and zucchini and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 1/2c flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)

I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.

 

Curry Puffs February 21, 2010

Ingredients:
500g mince
1 tin lentils
1 small onion
carrot, pumpkin, sweet potato, broccoli
Curry powder, Cumin, Cardamon
Salt & pepper
Pastry

method:
Brown the mince and finely chopped onion. Drain off remaining fat/oil. Drain and rinse the lentils, then squeeze out as much moisture as possible. Chop enough vegies to make about 2 cups worth, and steam these until cooked. Mix all the ingredients together. Season with spices to taste – I never measure things, but I try 1tb curry powder, 1/2 tsp cardamon and about 1tsp cumin, and add more if you need it. Cut pastry sheets into 9 squares, put a spoonful of mixture into the centre and fold into a triangle. Pinch the seams closed. Bake at 200ºC for about 15 mins.

 

Meatball Patties

I find a flatter meatball is easier to eat… so I make these as a sort of golfball size meatball and then flatten it a bit.

Ingredients:
500g mince
1 carrot, grated
1 small zucchini, grated
1 small onion, diced (optional)
1 tin lentils
1 large egg
Spices to taste
1/2 cup breadcrumbs

Method:
Drain and rinse the lentils, and press them into the colander to squeeze out extra moisture. In a large bowl, mix all the ingredients together. Form into balls/patties and place on a lightly sprayed oven tray. Bake at 180ºC for 15 mins, then flip them and bake for a further 15 mins.

 

Cannelloni September 6, 2009

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 5:18 am
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Ingredients:
1 small onion, very finely chopped
1 tin crushed tomatoes
1 tb mixed herbs
1 clove garlic
1 jar pasta sauce
1 carrot, grated
1 small zuccini, grated
500g mince
cannelloni tubes
Grated cheese (optional)

Method:
Fry onion and mince until cooked. Add garlic and fry until it starts to brown.  Remove from heat and add the grated veg, herbs and enough of the pasta sauce to make the mixture moist

Fill the cannelloni shells with the mince mixture. Pour a layer of the tinned tomato into an oven proof dish, lay the cannelloni ontop of this, and top with remaining pasta sauce (adding some of the tinned tomato if needed.  Cover with aluminium foil and. Bake for about 25-30 mins, until the canelloni shells have softened.  Top with grated cheese, and return to oven without the foil, for an additional 5 mins until the cheese melts.

 

Bolognaise Sauce (in bulk) January 7, 2009

Filed under: Meat Dishes,Pasta Dishes — obsidian @ 12:12 am
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I made up a huge pot of budget bolognaise sauce to freeze, it made about 8 2 person portions. So I thought I’d share what I did.

Ingredients:
About 500g Lean beef mince
2 large mushrooms
1/2 a red capsicum
1/2 green capsicum
1 onion
3 cloves garlic
1 zucchini
1 large carrot
4 x large (800?) g tins chopped tomatoes
1 jar (200g?) tomato paste
1/4c dried basil
1/4c dried sage
2 tsp curry powder
2 bacon stock cubes
2 tsp cumin
2tb mustard (I like seeded)

Method:
1). Brown the mince. I use a dry saucepan and add no oil.
2). Roughly chop the mushrooms, capsicum, onion, garlic, carrot and zucchini, then add to a food processor and blend so that most of it is very finely chopped. some bigger bits are ok.
3). Mix the meat and the veg mix together in a very large pot. Add the rest of the ingredients.
4). I’d intended to do it in the slow cooker, but it made too much for that, so I did half in the slow cooker for a couple of hours on high (took a while to heat it up) and half simmering on the stovetop for about an hour
5). spoon out into containers and freeze.

 

Crock-Pot Meatballs December 13, 2008

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:54 am
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Ingredients (Meatballs):
500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

 
Method:
1). Beat together the eggs and milk in a bowl.
2). Add all the ingredients together and mix until combined.
3). Shape the mixture into balls and place on a greased baking sheet.
4). Bake for 15 mins in a pre-heated oven at 180c.

 
Ingredients (Sauce):
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
2 garlic cloves crushed
1 tabslespoon of oregano/basil/mixed herbs
1 teaspoon sugar

 
Method:
1). Mix all the sauce ingredients together
2). Place the cooked meatballs in the slow cooker, and pour the sauce mix over them.
3). Cook for 4-5 hours on Low setting.

 
From:
http://www.bellybelly.com.au/forums/showthread.php?t=17924