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Ingredients
- INGREDIENTS:
- 1 1/2 lbs lean ground beef
- 4-6 medium white or yellow flesh potatoes
- 4 medium carrots
- 1 large onion
- 2-3 cloves garlic
- 1 can beef broth
- 1 tbsp cornstarch
- 1 tsp pepper
- 1 tsp worcestershire sauce
- 1/4 tsp tabasco sauce
- Optional: butter, milk or sour cream to add to the potatoes
Details
Servings 6
Level of difficulty Average
Preparation time 40mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
DIRECTIONS:
Prepare vegetables:
Peel potatoes and cut into small pieces. Peel carrots and slice thinly. Chop onion & garlic into small pieces or use a food processor.
Step 2
Cook ground beef in a deep frying pan breaking it up into small pieces. Drain off the fat when cooked. Next add the onion & garlic and continue cooking over low heat.
Step 3
While the meat is cooking, cook the potatoes and carrots. I like to use a steamer pot for this. I boil the potatoes in the bottom pot and let the carrots steam on top of them, this also saves hydro costs.
Step 4
Mix 1 tbsp cornstarch into the beef broth and add to the beef mixture. Add the pepper, worcestershire sauce & tabasco sauce. The mixture will thicken slightly.
Step 5
When the vegetables are cooked, add the carrots to the meat mixture & stir. Pour the contents into an oven safe dish.
Step 6
Mash the potatoes and add milk, butter or sour cream as desired. (I used up some leftover sour cream when I made mine.) Spread the mashed potatoes over the meat and pat down with a fork. Bake at 325 degrees for 30 minutes.
Step 7
Serve hot with vegetables on the side.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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