RSS Feed for Readers

45-minute farmer’s pie

June 1, 2005 
Filed under Asia & beyond, Mighty meaty

Print This Post

Go to page 1 2 »»

Ingredients :

enough instant mashed potato flakes to make 4 cups of prepared mashed potatoes
butter, hot water, milk, salt, pepper and chopped parsley
3/4 k. of ground sirloin
6 regular hotdogs
1 large carrot
2 pimientoes
1 tbsp. of finely minced garlic
1 large onion, finely chopped
3/4 c. of tomato paste
3/4 c. of beef broth
4 tbsps. of olive oil
1 tbsp. of chopped fresh basil (or 1 tsp. dried basil)
salt and pepper

Cooking procedure :

Prepare the instant mashed potatoes according to package directions using the butter, hot water, milk, salt and pepper. Add chopped parsley for added flavor and color. For easier handling when assembling the farmer’s pie, a soft (instead of a stiff) mashed potato mixture is ideal. Just add more milk to get the right consistency.

Make the stew.

Peel the carrot and chop.

Core and deseed the pimientoes and chop.

Cut the hotdogs into thin slices.

Heat the olive oil in a saucepan. Add the ground sirloin and cook until lightly browned. Stir to break up any lumps. Add the minced garlic, chopped onion, carrot and pimientoes. Stir in the tomato paste. Pour in the beef broth. Add the basil. Season with salt and pepper. Add the sliced hotdogs. Stir to blend well. Lower the heat, cover and simmer for 7-10 minutes. Turn off the heat and add more salt and pepper if necessary.

Pour the meat mixture into an overproof dish. Cover with the prepared mashed potatoes. Bake in a preheated 180oC oven for 15-20 minutes or until the top is lightly browned.

Let stand for 10 minutes before cutting.

Best served with bread and butter.


Go to page 1 2 »»

In the mood for more food?

  1. A food photo a day…
  2. Chicken and mushrooms pasta
  3. Smoked salmon, lettuce and kesong puti (white cheese) salad
  4. Pork loin in apple, pineapple and ginger sauce
  5. Mango-rum sorbet
  6. Steamed litid ng baka (beef ligaments)
  7. Baby back ribs
  8. Lunch with the in-laws: ostrich chop suey
  9. Creamy ox tongue stew
  10. Stages in beating egg whites


Comments




PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form on the right sidebar.

About Pinoy Cook


House On A Hill




Asian cooking


Asia & beyond