Tag Archives: minced meat

Shepherd’s Pie

I saw a tweet that led me to this you tube video. You have to admit this is quite a nice idea for a cook show. Anyway, me being me, I just had to try the recipe and the beautiful thing is that I had all the ingredients on hand.

As Peter Nduati (C.E.O, Resolution Health E.A) demonstrated the meal is pretty easy to put together and I think you can never go wrong when baking. I used his recipe with a few tweaks here and there.

Ingredients:

potatoes, onions, peas, minced meat and carrots

For the meat filling

1/2 kg minced meat

1 cup pre-boiled peas

4 carrots chopped

1 onion chopped

1 tomato cubed

1 tsp garam masala

1/2 cup water/beef stock/chicken stock

1 tbsp vegetable oil

Salt to taste

For the mashed potatoes

Handful of potatoes, peeled,washed and halved

Water for boiling

2 bay leaves

Salt to taste

1 tsp turmeric powder

1 tbsp butter

Start by boiling the potatoes.

In a sufuria, place all the potatoes, fill it with just enough water to make them cook. Add the salt and bay leaves and cover.

 bay leaves floating by

Now for the minced meat filling.

In a skillet, heat some oil then fry your onions.

After the onions are slightly cooked add in the minced meat.

Season with the garam masala. Let the meat brown and cook for about 15 minutes. Then add your tomatoes.

after the tomatoes have cooked down.

Add the carrots and let them cook. At this point you can add the water/broth.

Let the meal simmer till the fluid has been greatly reduced then add the peas.

colourful

Now back to the potatoes. Drain them in a colander, remove the bay leaves and discard. Sprinkle over the turmeric powder and add the butter. Mash to your heart’s content. Taste to check if the salt is enough.

A dash of orange- turmeric powder

Now, we are ready to assemble the dish.

Rub an oven friendly casserole dish with some butter.

buttered dish

Put one layer of the mashed potatoes as the base.

layer one

Then line the mince meat filling.

layer two

Finally top off with the remaining mashed potatoes. I have put quite a lot of the mashed potatoes on the base that the remainder wasn’t enough to completely cover the top.

Finally, grate some cheddar cheese on the top.

ready for baking

Bake in a pre heated oven at 350 F for 15 minutes.

done!

As per Peter’s recipe, there was a white sauce which i didn’t make since I didn’t have white onions. I had however made some kachumbari which I served with.

Verdict:

Delicious. Hubby loved it and so did our guest Ben.

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Baked Meatballs in Tomato and Pepper Sauce

Sometime last week my colleague mentioned meatballs then I realised it had been quite a while since I’d prepared any. One thing with food is that when you start thinking about something you just have to get it. I figured all that I needed was the minced meat which I was sure I’d get from our local butcher.

The beauty of this recipe over the previous one is that it’s less tedious since you just pop the meatballs into the oven and wait. Plus no frying involved hence it’s the healthier option.

Ingredients:

For the meat balls

1/2 kg minced meat

2 pork sausages – casings removed

2 cloves of garlic

Cheddar cheese – I had it in the fridge so I thought , why not use it – spontaneity

2 tablespoons dried parsley

4 tablespoons bread crumbs

Salt and pepper to taste

In a bowl, put the minced meat, sausage meat and grate over the cheese and garlic.

the minced meat, sausage meat , cheese and garlic

Mix with the fork till all the ingredients are well incorporated. Then add the breadcrumbs, parsley, salt and pepper.

Mix well and you are ready to bake. Well not just yet, make medium sized balls first.

Remember to pre heat the oven at 350ºF.

Oil your baking dish with some vegetable oil.

Place the meatballs onto the prepared baking dish then slightly press down with a fork.

all done- well half at least

Bake in the oven for about 15 minutes. Remove flip over and let the other side cook for 5 minutes. Remove and set aside.

all cooked and crispy

You can freely enjoy your meatballs at this stage but I normally prefer them in a sauce.

Put the meatballs on a paper towel lined plate so as to drain the oil.

yummy

At this point, hubby had just walked in from work, without much thought, I quickly give him a bite of the meatball and his reaction says it all. Jackpot!!

This recipe yielded 30 meatballs. I decided to store half for later and cooked the remaining half.

For the sauce;

Fry the onions in 1 tablespoon of vegetable oil.

1 onion chopped

Cubed 2 tomatoes and slice 1 half of green bell pepper.

colour blocking?

Once the onions are cooked, add the tomatoes and 1 tablespoon of tomato paste. Season lightly with salt and pepper.

tomatoes and tomato paste

Cover and let the tomatoes cook down. Add just about 2 tablespoons of water.

Sprinkle about 1 teaspoon of rubbed basil leaves

the sauce

Finally add the bell pepper and meatballs.

swimming

I served over steamed white rice. You can also serve with spaghetti.

Verdict:

Best meatballs ever!! I kid you not. I dare you to try this recipe. You will not be disappointed.

Meat balls part 1

The same night I prepared the baked potatoes I decided to prepare some meat balls sauce.

Ingredients:

For the meat balls

1/4 kg minced meat

Breadcrumbs (left over from the fish fingers)

1/4 tsp salt

1/4 tsp black pepper

1/2 teaspoon dried rosemary leaves

A handful of dhania chopped

Flour for coating

Oil for frying

minced meat,bread crumbs, dhania

 In a large bowl combine the meat, bread crumbs, dhania and seasoning(salt,rosemary,black pepper). Use your hands to ensure all the ingredients are incorporated.

the mixture

Then, still using your hands take small portions of the meat and shape them into meat balls.

I managed to make 26 meat balls

Most meatball recipes that I’ve come across also incorporate an egg which more or less acts as a glue to make sure the balls don’t fall apart. since I wasn’t planning on using any eggs, I put the meatballs in the freezer for about 20 minutes so that they can become stiff.

Once they are stiff enough remove from the freezer dust them with some flour and shallow fry them.

Drain over a paper towel covered plate.

Since we will incorporate them into the sauce they don’t need to cook through, they’ll do that while in the sauce 🙂

Look out for part 2 for the rest of the sauce.