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Photo by max

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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max is looking for: (7 recommendations)
So uninspired but motivated to cook a nice dinner, PLEASE HELP!!!

Recommend a recipe

Last updated: Jan. 26, 2013 1:21 pm
Posted: Jan. 26, 2013 11:02 am
 
Commented by: Don
Jan. 26, 2013 11:13 am
Hi,try these. cheers.
http://allrecipes.com/personalrecipe/63484460/scottish-style-shepherds-pie/detail.aspx

Scottish Style Shepherd's Pie/Cottage Pie 2tbsp Extra Virgin Olive Oil 500g/1lb ground Lamb or Beef 45g/1½oz Pancetta (or unsmoked bacon) - finely chopped 1 clove Garlic - finely chopped 1 large Onion - finely chopped 1 Carrot - finely diced 2 Bay Leaves 4 sprigs fresh Thyme 1tbsp Plain Flour 1 x 400g/14oz tin Tomatoes - chopped 4tsp Worcestershire Sauce or to taste 300ml/10fl oz Lamb or Beef Stock Salt and freshly ground Black Pepper For the Mash 700g/1½lbs Potatoes - peeled and sliced 55ml/ 2fl oz Milk or as required 75g/2½oz Butter 1 Egg - lightly beaten Cheddar Cheese - grated - for the topping Preheat the oven to 200C/400F/Gas 6; Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp; Add the garlic, onion and carrot and continue to cook, stirring occasionally, for a further 5 minutes until soft; Add the flour and mix in well; Add the ground meat and cook, stirring continually to break down, for about 5 to 6 minutes or so to brown, ensuring no lumps; Add the bay leaves, thyme, chopped tomatoes, Worcestershire sauce and stir; Add the stock and freshly ground black pepper; Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit; Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite; Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper; Spoon the meat mixture into an ovenproof dish; Top with the mash; Sprinkle the grated cheese over the top of the mash and bake until the surface is bubbling and golden-brown.
Comments:
Don
Don
Jan. 26, 2013 11:15 am
Scottish Style Steak Casserole 4tbsp Extra Virgin Olive Oil 750g/1½lbs Rump Steak - cut into 3 or 4 slices 2/3 medium Potatoes - peeled and finely sliced in 1/8in slices 1 clove Garlic - finely chopped 1 large Onion - finely sliced 2 medium Carrots - finely sliced 1 Leek - finely sliced 2tbsp Red Pepper - finely chopped 1 heaped tbsp Plain Flour 400g/14oz tin chopped Tomatoes 250ml/8fl oz Beef Stock 75ml/5tbsp Red Wine Sprinkling of Worcestershire Sauce - to taste 1 Bay Leaf Salt and freshly ground Black Pepper Pre-heat the oven to 150°C/300°F/Gas 2 You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste; Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices; Cook, stirring constantly, for a couple of minutes until the slices are browned on all sides; Place in a large casserole dish and pour the meat juices into the stock; Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions, peppers and leeks and, stirring occasionally, cook for some 5 minutes or so until softened a bit; Sprinkle the flour over the onion mixture, stirring for a minute to mix well; Slowly pour in the stock, bring the mixture to the boil and turn the heat to low; Stir in the tomatoes, Worcestershire sauce, red wine, season with salt and pepper, bring to boil, and heat on medium high for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more; Pour the tomato and onion mixture into the casserole dish; Add the potatoes, carrots, bay leaves and combine everything together well; Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender.
http://allrecipes.com/personalrecipe/63477614/scottish-style-steak-casserole/detail.aspx
 
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mickdee
Jan. 26, 2013 1:21 pm
Oh my, this looks yummy! Saved!!
 
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