Soya Mince

Stephen_Leak

And ...

CHILLI CON CARNE (and vegetarian version)

Serves 3

INGREDIENTS

2 onions
1 tablespoon of sunflower oil
500g of minced beef
2 teaspoons of chilli powder
2 teaspoons of ground cumin
1 teaspoon of salt
400g tin of plum tomatoes*
400g tin of red kidney beans
1 beef stock cube

METHOD

Peel the onions and chop them into tiny pieces.

Put the oil into the frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into a frying pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Add the chilli, cumin and salt, and stir.

Open the tin of tomatoes. Pour the juice into the frying pan. Crumble the stock cube into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Open the tin of kidney beans and drain off the liquid. Add the beans to the pan. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

TIPS

Let it cool and reheat it: the flavour improves with reheating.

* I specify plum tomatoes, because they can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Irishmummyof2

Thank you so much Stephen

I am adding those recipes to my collection and will be trying the chilli one tonight.

Stephen_Leak

Or even ...

COTTAGE or SHEPHERD’S PIE (and vegetarian version)

Serves 2

INGREDIENTS

375g of old potatoes*
250ml of water
½ a teaspoon of salt
½ a tablespoon of butter
½ a tablespoon of milk
Ground pepper to taste
1 onion
1 carrot
½ a tablespoon of sunflower oil
250g of minced meat (See Additions & Alternatives below)
125ml of water
1 stock cube (See Additions & Alternatives below)

METHOD

Peel the potatoes and chop into quarters. Boil in a saucepan with the 250ml of water and salt for 20 to 25 minutes until soft.

While the potatoes are cooking, peel the onion and chop it into tiny pieces. Cut both ends off the carrot, peel it and then either grate it or chop it into tiny pieces. Put the oil in a frying pan on a medium heat. Fry the onion for a couple of minutes. Stir frequently to stop it sticking. Add the meat and cook for another 5 minutes. Add the carrot. Crumble the stock cube into the 125ml of water and pour it into the frying pan. Cook for another 5 minutes until most of the water has boiled off.

Drain the potatoes and mash with the butter and milk until it is smooth and lump free. Season with the pepper.

Put the meat mixture into an ovenproof dish. Level off the surface. Put the mashed potato on top. Spread to cover the meat mixture. Make artistic swirls in the mashed potato. This increases the surface area and makes the top crisper.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 20 to 30 minutes until golden on top.

ADDITIONS & ALTERNATIVES

Use minced beef and a beef stock cube for a cottage pie. Use minced lamb and a lamb stock cube for a shepherd’s pie.

You can also use minced pork, but then it ought to be called a swineherd’s pie. You can also use minced turkey, but then it ought to be called a fowlherd’s pie. On second thoughts, perhaps it is for the best that the pork and turkey versions don’t have names of their own.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

Add 100g of chopped mushrooms to the meat. Sprinkle 50g of grated Cheddar cheese on top of the potato, or even into it as it being mashed.

* New potatoes make rubbish mashed potato. Use old ones like King Edward’s or Desiree Reds.

exlibris

Stephen_Leak wrote: »

Or even ...


You can also use minced pork, but then it ought to be called a swineherd’s pie. You can also use minced turkey, but then it ought to be called a fowlherd’s pie. On second thoughts, perhaps it is for the best that the pork and turkey versions don’t have names of their own.

Just a thought Stephen - Poulterers Pie sounds better for turkey and chicken!