Dongella's Shepherd's Pie

(From Taste.com.au)

Get This - 

500g beef mince
1 tablespoon olive oil
1 onion chopped
clove of garlic
2 teaspoons mixed herbs
1.5 cups of beef stock
1 cup frozen peas
1 grated carrot
1 grated zucchini
1 tablespoon Worcestershire sauce
1/2 cup grated cheese
1 tablespoon butter
3 potatoes


Do This -

• Heat Oil in a large frypan, Saute onion and garlic, add mince and cook until brown.
• Add tomato paste, beef stock, mixed herbs, sauce, peas, carrot and zucchini, mix thoroughly and simmer until liquid is absorbed.
• Meanwhile boil potatoes until soft. Mash with butter.
• Place mince mixture in a casserole dish, top with mashed potatoes.
• Sprinkle with cheese and bake in a hot oven for 20 minutes or until cheese has melted and is lightly brown.
• Enjoy!

Leftover Sausage Chilli

I had some leftover sausages from dinner last night and I was going to make my Sausage Pasta Bake for dinner tonight. But I just didn't feel like pasta. I'm trying to cut down on carbs. And I know rice is carbs too, but I always feel better after eating rice than I do after eating pasta...don't know why...

So I made this instead.


Serves 4

Get This -

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 1 medium red capsicum, chopped
• 1 medium zucchini, quartered lengthways, chopped
• 2 teaspoons ground cumin seeds
• 2 teaspoons ground coriander seeds
• 1/4 teaspoon dried oregano leaves
• 1 beef stock cube
• 1/2 cup frozen corn kernels
• small jar of hot salsa (or mild if you prefer)
• can diced tomatoes
• can four bean mix, drained, rinsed
• 4 cooked thick beef sausages, thinly sliced
• Fresh coriander leaves, sour cream, avocado and steamed rice, to serve

Do This -

1. Heat oil in a frying pan over medium-high heat. Add onion, capsicum and zucchini. Cook, stirring, for 3 to 5 minutes or until vegetables are just tender. Add ground cumin, ground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.
2. Stir in tomatoes, salsa and stock cube. Bring to a simmer. Add corn, beans and sausages. Simmer for 7 to 10 minutes or until sausages are heated through. Top with coriander, sour cream and avocado. Serve with rice.

Crispy-topped Cottage Pie

from Taste.com.au

Serves 4

Get This -

• olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 750g beef mince
• 1 cup beef stock
• 400g can diced tomatoes
• 2 tablespoons plain flour 
• 2 carrots, peeled, diced
• 1 cup frozen peas
• 500g Desiree potatoes, thinly sliced
• 100g tasty cheese, finely grated

Do This -

1. Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
2. Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in flour and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.
3. Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish. Spoon in mince.
4. Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with a little oil. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.

Note - to hide the vegetables from Miss 4, I grated the carrot and swapped frozen peas for grated zucchini.

This recipe is from Taste.com.au

Beef Stroganoff

I am a big fan of stroganoff.  I've posted a chicken one, now here's a beef one.  Too delicious!

Serves 4

Get This - 

• 1/2 cup plain flour
• 500g beef fillet steaks, cut into 2cm-thick strips
• 2 tablespoons olive oil
• 2 large brown onions, halved, sliced
• 4 garlic cloves, crushed
• 3 cups beef stock
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 2 teaspoons Dijon mustard
• 200g button mushrooms, halved
• 1/4 cup sour cream
• chopped spring onions to garnish

Do This -

1. Place flour in a snap-lock bag. Season with salt and pepper. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
2. Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook mushrooms, onion and garlic for 4 to 5 minutes or until soft. Transfer to a plate.
3. Add remaining oil and beef to pan. Cook for 5 minutes or until browned. Return mushrooms, onion and garlic to pan. Add stock. Bring to the boil. Add tomato paste, paprika and mustard. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes. Stir in sour cream. Cook for 1 minute or until heated through.
4. Serve with mashed potato, rice, pasta or (my favourite) rice noodles. And top with spring onions.