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

Creamy Pea and Bacon Spaghetti

I had bacon in the freezer, cream in the fridge, and that was about it.
So I made this, and I'll be making it again...YUM!

(serves 4)

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300g spaghetti
2 teaspoons olive oil
1 teaspoon butter
6 rashers streaky bacon, rind removed, sliced
1 cup fresh or frozen peas
2 garlic cloves, crushed
80g soft or cream cheese
300ml thin cream
1 cup (100g) grated parmesan cheese

Do This -

1. Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
2. Heat oil and butter in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas and garlic and cook until garlic is no longer raw.
3. Add cream cheese and cream, then stir over low heat until cheese has melted.
4. Season with salt and plenty of cracked black pepper and stir in half of the parmesan. Add cooked spaghetti and toss. Serve topped with remaining parmesan.

Chicken, Mushroom & Peas Pasta Bake

Yet another variation of the pasta bake...

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200g dried macaroni (or other short pasta)
1 chicken breast, chopped
1/2 onion, chopped
100g button mushrooms, sliced
1 cup frozen peas
1 cup bechamel sauce
2/3 cup tasty cheese, grated
1/3 cup parmesan, grated

Do This -

• Cook pasta following instructions on the pack.
• Add small amount of oil to a frypan, cook chicken, onion mushrooms until chicken is browned and onion and mushrooms are soft.
• Combine pasta, chicken mixture, bechamel sauce, 2/3 of the cheeses and peas in an ovenproof dish. Sprinkle remaining cheese on the top and bake in a moderate oven for 20mins, or until golden.

Ham & Pea Frittata

image from Taste.com

(serves 4) 

Get This -

4 eggs

1/3 cream
1/4 grated parmesan
1 clove garlic, crushed
1 cup frozen peas
80g shaved leg ham, chopped

Do This -

1. Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 19cm square cake pan or flan dish or muffin pan for individual frittatas. Grease tray/pans. 
2. Mix ingredients together in a large jug. Pour into pan/s. 
3. Bake for 35 to 40 minutes or until golden and set. 
4. Stand frittatas in pan for 2 to 5 minutes before serving.