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Cottage Pie November 14, 2010

Filed under: Meat,Potatoes — delishuss @ 10:22 pm
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This is a great winter warmer.  I normally refer to this dish as Shepherds’ Pie but I found out recently that it can only be called Shephards’ Pie if lamb mince is used. I love lamb but I personally think Beef mince is nicer in this dish.

Serves 4

Ingredients

3 large potatoes

3 large carrots (2 chopped in half, 1 diced)

2 onions, chopped

500g beef mince

2 Oxo cubes

500ml beef stock

25 ml milk

Couple of knobs of butter

1 egg beaten

Salt and black pepper

2 tablespoons olive oil

Couple drops of Worchester sauce

50g frozen peas

Method

  • Boil potatoes and carrots halves together with a good sprinkle of salt.
  • Heat olive oil in a large pan and fry off onions and diced carrots for a few minutes. Add in the mince and fry until browned.
  • Crush the oxo cubes into the mince and stir. Pour in the stock, add the Worchester sauce and cook until reduced.
  • Add in the peas and cook for 3 minutes.
  • Pour the mince into the base of a square oven dish and set aside.
  • Preheat the oven to Gas mark 6, 200 degrees Celsius, or 400 degrees Fahrenheit.
  • Take the potatoes and carrots off the heat; add the butter, milk, salt and pepper and mash.
  • Add the potato/carrot mixture to the mince and smooth over.
  • Brush with beaten egg and bake in the oven for 40 minutes or until the top has browned.
 

Turkey Keema June 28, 2010

Filed under: Healthy Eating,Meat — delishuss @ 9:24 pm
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Just a few comments about this recipe:

I wouldn’t be put off by the turkey mince, it actually works well in this recipe.
The turkey mince could be substituted for Quorn mince.
The recipe states that it serves 4 people, I’d say more like 3 good sized portions
I think this would also be nice served as a starter on some large lettuce leaves.

Serves 4

5 ½ weight watchers points per serving

Ingredients

450g pack turkey mince

Low fat cooking spray

1 onion

3 garlic cloves, chopped finely

3cm piece fresh ginger, chopped finely

2 tsp cumin seeds, crushed lightly

2 tbsp korma curry paste

200ml chicken stock

200g garden peas

200g cherry tomatoes

6 tsp chopped fresh coriander

 

To serve

125g brown basmati rice

150g pot of low fat natural yoghurt

 

Instructions

  1. Heat a large non-stick frying pan over a medium high heat, add the mince and cook for 10 minutes, stirring frequently until browned all over. Tip in a colander to allow any fat to drain off.
  2. Mist the same pan with low fat spray, add the onion and cook for 5 minutes until softened, adding a splash of water if it looks like it might burn.
  3. Add the garlic, ginger and cumin seeds to the onion and cook for 3 minutes, stirring all the time.
  4. Add the curry paste and cook for a further 2 minutes. Return the mince to the pan and add the stock, peas and tomatoes.
  5. Bring to the boil and simmer for 10 minutes. Season well and stir in the fresh coriander.
  6. Meanwhile, cook the rice according to the pack instructions. Drain and set to one side. Divide the rice between 4 servings dishes, top each with some curry and drizzle with the yoghurt.