Tag-Archive for » gravy «
This is a little different from how I usually make shepherds pie, but I had some mince meat so I decided to use it up and just added whatever I could find in the cupboard and fridge to make it. Feel free to add more veg and adjust for your tastes and what you have. I usually add carrot as well but I didn’t have any, I have also added corn before, so you can see that you can play around with the ingredients.
Ingredients
900g Ground beef
Olive oil
1 onion, diced
3 Cloves Garlic, curshed
1 Cup milk
1 Teaspoons mixed Italian herbs
2-3 Tablespoons tomato ketchup
2 Teaspoons beef stock powder
11/2 Cup’s frozen peas
4-5 Tablespoons bisto gravy granules
4 Cups potatoes, mashed (I mash mine with butter and milk)
11/2 Cups gruyere cheese, grated (A good cheddar would be fine we just don’t get very tasty ones here in Switzerland as you can imagine because of all our awesome mountain cheeses.)
1 Tablespoons fresh parsley, chopped
Method
1. Preheat oven to 180 degrees Celsius.
2. Heat about a tablespoon of olive oil in a pan, add onion and garlic, cook until onion softens
3. Add beef and brown stirring every couple of minutes.
4. Add milk, herbs, ketchup and stock, bring to a boil.
5. Add peas and gravy granules, cover and simmer for 15 minutes, if it becomes too thick just add a little water. (Add any other vegetables at this time as well. See note above for explanation.)
6. Place meat mixture in a large casserole dish.
7. Mix half the cheese and parsley with the potatoes and spread over the meat and vegetable mixture.
8. Sprinkle with remaining cheese over the top
9. Bake for 30-40 minutes, until browned and bubbly, (I have listed the difference in cooking times because of varying oven temperatures.
Serves 6
All photos taken by me unless otherwise stated.
This is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.Ingredients
800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules
Method
1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.
2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.
3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.
4. Cook in a preheated oven 200 degrees Celsius for about 20 Min’s, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.
5. Remove from oven and rest while you make the gravy.
6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.
All photos taken by me unless otherwise stated.
