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Deleted member 20280
Ok then, I am an ex military medic, a web-designer, a fully qualified bricklayer, a Ballet Dancer !! to name but a few of my qualifications.
I am also an accomplished part qualified chef........ so here goes.
Mr Laurie's Comfort Mince Pie.
Ingredients:-
500 grammes lean beef mince
1 x large white onion finely chopped
1 x large red sweet onion finely chopped,
3 x chestnut mushrooms finely grated
1 x courgette finely chopped
I can of baked beans
Salt and pepper to taste
Herbs of choice to taste
100 grammes grated cheddar cheese
Tomato puree
1 Heaped teaspoon of granulated sugar (optional)
A heavy dash of Worcestershire sauce
Method:-
Sweat off the mince and onions in a heavy base frying pan with the salt, pepper, mixed herbs, Worcestershire sauce, sugar and stock cubes, no additional oil is required.
When browned add the mushrooms and courgette direct to the meat and onion mix. Grate the cheese directly to the meat and vegetable mix and mix thoroughly with a wooden spoon, reduce the heat to half heat.
Add the baked beans direct to the mix and simmer for 20 minutes stirring periodically so that the mix does not stick to the bottom of the frying pan.
Potato Topping :-
6 large white potato's peeled and chopped,
1 small carton Creme Fresh
200 grammes each of mixed grated hard cheeses *Personally I use a mix of three for this. Cheddar, Red Leicester and Double Gloucester.
100 Ml of whole milk.
100 grammes butter
Method for Topping:-
Bring the Potato's to the boil in salted water and allow to simmer on medium heat until soft, strain and set aside to cool for 5 minutes, add the milk, butter, creme fresh and cheese's (Leaving a hand full of all three to one side to top the potato crust with later.)
Mash the potato mix until a creamy consistency is achieved.
Add the meat mix to a baking dish deep enough so that the meat mix covers 2 3 rd's of the dish and spoon the potato mix over this (remember to strain the excess fatty oils off the meat mix as these will simply seep through the potato topping and cause it to become very greasy.
Using a fork drag the fork across the top and *feather* the mashed potato into small tufts to break up the surface, Sprinkle the remaining cheese over the potato topping to form a delicious cheese crust to your dish.
Serve with:-
Par-boiled chopped carrot's, cauliflower and broccoli, al-dente to the taste.
Serve and enjoy :)
I am also an accomplished part qualified chef........ so here goes.
Mr Laurie's Comfort Mince Pie.
Ingredients:-
500 grammes lean beef mince
1 x large white onion finely chopped
1 x large red sweet onion finely chopped,
3 x chestnut mushrooms finely grated
1 x courgette finely chopped
I can of baked beans
Salt and pepper to taste
Herbs of choice to taste
100 grammes grated cheddar cheese
Tomato puree
1 Heaped teaspoon of granulated sugar (optional)
A heavy dash of Worcestershire sauce
Method:-
Sweat off the mince and onions in a heavy base frying pan with the salt, pepper, mixed herbs, Worcestershire sauce, sugar and stock cubes, no additional oil is required.
When browned add the mushrooms and courgette direct to the meat and onion mix. Grate the cheese directly to the meat and vegetable mix and mix thoroughly with a wooden spoon, reduce the heat to half heat.
Add the baked beans direct to the mix and simmer for 20 minutes stirring periodically so that the mix does not stick to the bottom of the frying pan.
Potato Topping :-
6 large white potato's peeled and chopped,
1 small carton Creme Fresh
200 grammes each of mixed grated hard cheeses *Personally I use a mix of three for this. Cheddar, Red Leicester and Double Gloucester.
100 Ml of whole milk.
100 grammes butter
Method for Topping:-
Bring the Potato's to the boil in salted water and allow to simmer on medium heat until soft, strain and set aside to cool for 5 minutes, add the milk, butter, creme fresh and cheese's (Leaving a hand full of all three to one side to top the potato crust with later.)
Mash the potato mix until a creamy consistency is achieved.
Add the meat mix to a baking dish deep enough so that the meat mix covers 2 3 rd's of the dish and spoon the potato mix over this (remember to strain the excess fatty oils off the meat mix as these will simply seep through the potato topping and cause it to become very greasy.
Using a fork drag the fork across the top and *feather* the mashed potato into small tufts to break up the surface, Sprinkle the remaining cheese over the potato topping to form a delicious cheese crust to your dish.
Serve with:-
Par-boiled chopped carrot's, cauliflower and broccoli, al-dente to the taste.
Serve and enjoy :)