|Dinner Tonight Was..
||[Jul. 18th, 2006|11:14 pm]
1 stalk of celery
3 cups hot water
3 teaspoons chicken stock powder
2 tablespons chopped parsley
salt and peper to taste.
Peel onion, potato, carrot, tomato and pumpkin, and chop into small cubes. Chop courgette and celery into small pieces.
Place all vegetables in a large pan. Add water, stock, parsley, salt and pepper. Cover, bring to the boil, then simmer for 30 minutes.
If you want it smooth, put in the blender, put back in pan to reheat.
Serve in bowls
750g (4-6 medium) potatoes
2 cups water
4 cups fresh/frozen vegetables
about 500g minced beef or lamb
1/4 cup flour
1/2 teaspoon each of paprika and oreganum
1 t salt
pepper to taste
1 tablespoon butter
about 1/2 cup milk
1 cup grated cheese
Peel and quarter the potatoes. Cook them in a small amount of boiling salted water. Drain potatoes when cooked, discarding the liquid. Mash then beat in butter and milk to make creamy potatoes, then add half the cheese and mix.
In another pot, heat the 2 cups of water, add the vegetables. (You can use frozen vegetables, or finaely chopped fresh ones- such as carrot, celery, green beans, etc. Put the longer cooking ones in the pot first so they cook evenly.)
In a large pan, brown chopped onion and meat over a high heat- if it sticks use a dash of oil. When lightly browned, stir in the flour, paprika, and oreganum, and cook for a minute longer.
Drain the cooking liquid from the vegetables into the pan, and cook stirring for a few minutes until the mixture thickens. Ass the vegetables, satl and pepper, and season to taste. Spread mince into a fairy large, oven-proof dish. Top with the mashed potatoes, and sprinkle with remaining grated cheese.
Bake uncovered for 30 minutes at 180oC, until heated through and the pie has a lightly browned crunchy crust.