45 – minute farmer’s pie

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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.

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June 1, 2005  Print This Post   
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