45 – minute farmer’s pie

June 1, 2005

Print This Post
Filed under Mighty meaty; My recipes; beef, potatoes

Go to page 1 2 »»

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 180^oC 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.

Go to page 1 2 »»

« Bulalo stew

Where – is – the – rice fried rice »

You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

Name (required)

Mail (will not be published) (required)

Website

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

View the archive

March 2010
S	M	T	W	T	F	S
« Feb
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

Appetizers & snacks Asian beef Birthdays & Parties breakfast club cheese chicken Chinese chocolate Christmas & New Year coconut & derivatives coffee condiments & seasonings Cooking for one cooking with leftovers dessert eggplants Filipino Filipino delicacies fresh produce fruits Japanese mango mushrooms omelet pasta pork potatoes salads School lunchbox shellfish spring rolls Superb soups travel wine

Conversations

Julie on 'Skinless longganisa': Hi Ms Connie, Im from arkansas and i really want to try this recipe...
winnie on 'Old town mountain coffee': FYI – Laya restaurant in Grand Heights Subd. – in front...
Gay on 'Drunken pork with mango salsa': Ang sarap naman! This gives me a perfect excuse to buy black...
Jin Kazama on 'Carbonara, the (almost) traditional way': Hi, ma’am. Aside from Academia Italia Cucina...
Jackie Rillera on 'About Pinoy Cook': Hi Connie, I am so loving your site. Since I moved to Canada in 2001,...

Stay updated!