Recipes
Cottage Pie
Make this into a family favourite!
1 x tblsp Olive Oil
1 x large brown onion, chopped
3 x garlic cloves, crushed
900g beef mince
1/4 cup gravy powder
1 x cup beef stock
1 x 400g can of crushed tomatoes
1.2kg potatoes, peeled & chopped
50g butter
1/2 cup milk
1/3 cup grated tasty cheese
Oregano & Basil to taste
Make this into a family favourite!
1 x tblsp Olive Oil
1 x large brown onion, chopped
3 x garlic cloves, crushed
900g beef mince
1/4 cup gravy powder
1 x cup beef stock
1 x 400g can of crushed tomatoes
1.2kg potatoes, peeled & chopped
50g butter
1/2 cup milk
1/3 cup grated tasty cheese
Oregano & Basil to taste
Method
- Preheat oven to 200 c or 180 c for fan
forced. Heat oil in a non-stick frying pan
over a medium-high heat. Cook mince in
2 batches, stirring with a large spoon to
break up the mince, until browned approx
8 -10 mins. Transfere to a bowl. Add
onion & garlic to pan cook for 3mins or
until the oinion is softened. - Return mince to pan, add gravy powder &
cook for 1 min. Stir in stock & tomatoes.
Bring to the boil. Reduce heat & simmer,
stirring occassionally for 25-30mins or
until thickened. - Meanwhile cook potato in a saucepan of
salted boiling water for 10-12 mins or
until tender, drain & return pan to low
heat. Mash potato until smooth, add
butter & milk, stir until butter has melted &
the mixture is combined. - Spoon mince mixture into a casserole
dish. Top with potato mixture sprinkle
with cheese. - Bake for 20-25 mins or until golden
Serve & Enjoy
Scrambled Eggs
3 x Eggs
1 x tblsp Cream
1 x tsp butter
Method:
Gently whisk & season with salt.
Cook in a non-stick frypan over low
heat, scraping the bottom with a spoon
or spatula until barely cooked pillows
form. Serve with toast
3 x Eggs
1 x tblsp Cream
1 x tsp butter
Method:
Gently whisk & season with salt.
Cook in a non-stick frypan over low
heat, scraping the bottom with a spoon
or spatula until barely cooked pillows
form. Serve with toast
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