Sunday, 30 October 2011

HEALTHY HEARTY SHEPHERD'S PIE

[ I N  S A V O U R Y  D I S H E S ]

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This dish was introduced to my back at home in Australia, when I was very little. Pies have always been a strong part of Aussie cuisine, and when I was introduced to Shepherd's pie (potato topping) I fell in love! This little pot of goodness, has the full flavour of a mince beef stew and topped off with crispy delicious potato or sweet potato or even pumpkin, just completes my night! I can eat a whole pot of this! 
This pie is easy to make, uses staple ingredients which most people have lying around the home such as potatoes and mince meat. It's so yummy and hearty, perfect for a cold winter night or have it along with some beer and mates! If you make a big dish you can also have it for family dinners and keep it in the fridge for leftovers for the next day! 
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  [ I N G R E D I E N T S ]

400g Lean minced {ground} beef
2 tbsp olive oil
2 onions { finely chopped }
1 carrot { finely chopped }
1 stick celery { finely chopped }
2 cloves garlic
1 beef stock cube
1/2 cup water
1 tbsp flour
1/2 cup red wine
4 ripe tomatoes { diced}
1 tbsp chopped rosemary or 1 tsp dried rosemary
2 tbsp parsley {chopped}
1 large sweet potato { peeled, boiled and drained }
3 small potatoes { peeled, boiled and drained }
1 tsp salt
1tsp pepper
1 tsp cream

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 [ D I R E C T I O N S ]


1. Coat mince with half the oil in a hot pan until brown. Set Aside
2. Heat the remaining oil in a large saucepan over medium heat. Add onion, celery, carrot and garlic and cook until soft. 
3. Dissolve the stock cube with water in another pan, then add cooked mince along with the vegetables, flour, wine, tomato and herbs. Bring the boil, then simmer for 35 mins. Until the flavour is incorporated and strong and most of the liquid has evaporated.
4. Preheat the oven to 180 degrees Celsius (350 Fahrenheit) 
5. In a bowl, roughly mash sweet potatoes and potato with fork. Then add salt, pepper and cream. Mix well. Taste to test.
6. Spoon the pie filling into any dish of your choice, but it has to be ovenproof. Top with mash, then bake for 20 minutes. Then Serve!! 


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CHINESE TRANSLATION

 健康的牧羊人批
 (四人份)
材料: 凈瘦面治牛肉400克
橄欖油2湯匙
洋蔥2個(切碎), 甘筍1個(切碎), 西芹莖1條(切碎), 蒜頭2粒(挅碎)
牛肉精1粒,水1\2杯,麵粉1湯匙,紅酒1\2杯,軟蕃茄(切粒)
鮮迷迭香(切碎1湯匙)可用干料1湯匙代替,鮮番莞荽(切碎2湯匙)
中番薯1個(去皮,煮熟,備用), 小馬鈴薯3個(去皮,煮熟,備用),
鹽1茶匙,古月粉1茶匙,忌廉1茶匙。
做法: 1)燒熱鑊下油1湯匙,炒面治牛肉至金黃,備用。
2)用中火下餘下之油1湯匙,下洋蔥、西芹、甘筍及蒜頭同炒軟。
3)放清水1\2杯入叧一煲中,下牛精粒攪溶,加入面治牛肉、洋蔥料、
麵粉、紅酒、番茄及香料,煮至滾,慢火炆35分鐘至入味,
而水份差不多全吸收。
4)預熱烤爐至180度。
5)用大碗放入番薯及馬鈴薯,用叉子按壓成茸,加入鹽、古月粉及
忌廉撹勻,試合味便可。
6)放牛肉饀料入小焗兜內,面蓋以薯茸,入烤爐烤20分鐘至金黃,取出供食。

    

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