Category: Beef

Shephard’s Pie

Shephard's Pie.


Shephard's Pie

Shephard’s Pie

1 tbs butter
1 tbs olive oil
1 tbs finely chopped white onions
1 1/2 cups minced beef
1/4 cups grated carrots
a good pinch of ground black pepper
salt to taste
1 tbs tomato paste
2 bay leaves
1/4 cup peas
4 cups mashed potatoes, not too thick, add some milk to make it a bit runnier
2 tbs grated mozzarella cheese
1/4 cup breadcrumbs
some extra knobs of butter
3/4 cup water

Fry the onions in a mixture of olive oil and butter until the onion is translucent. Add the minced beef and stir-fry till browned. Then add the carrots, peas, tomato paste, water, black pepper, salt and bay leaves. Bring the mixture to a boil, then simmer for about 10 minutes until the mixture is a bit dry. Remove from heat, set aside. In a heat-proof baking dish, spread half the mashed potatoes at the bottom of the dish. Spread the beef mixture on top, then the remaining mashed potatoes on top of the beef. Sprinkle with breadcrumbs and mozzarella cheese. Place a few knobs of butter on top and bake for about 20 minutes until the cheese and breadcrumbs turn into a golden colour. Serve!

Beef Campagnola with new potatoes & parsley

  • ½ tsp garlic, minced
  • 3 tbsp Olive oil
  • 2 tbsp butter
  • 1 ½ cups finely chopped tomatoes
  • 2 cans diced tomatoes
  • 1/2 tsp chili powder
  • 1 chicken stock cube
  • A splash of Balsamic vinegar
  • ½ tsp dried Marjoram
  • ½ tsp dried Basil
  • 1 tbsp fresh Basil, shredded
  • 700 g of any beef you prefer, cut for steaks (should make 12 thin steaks)
  • 1 ½ cups frozen Spinach
  • 12 slices of Mozzarella
  • Squeeze of Lemon juice
  • 1 tbsp cooking cream
  • Salt and black pepper

Fry the garlic with the oil and butter then add the chopped tomatoes. Sauté for about 5 minutes then add the canned tomatoes, stock cube, dried marjoram, dried basil, chili powder, salt and the black pepper. Mix well and simmer for about 15 minutes or until sauce thickens. Place half the sauce in a blender or food processor and blend until smooth. Return the blended tomato sauce to the chunky one in the pan, mix well and set aside.

Place steaks in between cling film or in a plastic bag and beat steak with a meat beater or a rolling pin. Fry the steaks to your liking using a combination of butter and olive oil about 1 tbsp each. Sauté the spinach with 2 tsp of olive oil, salt, black pepper, a squeeze of lemon juice, and the cream for about 20 minutes. Set aside. Pour the tomato sauce in a baking dish then place the steaks on the sauce. Top the steaks with some spinach and a slice of mozzarella. Then, grill until the cheese melts. Serve with the new potatoes.

For the new potatoes :

  • About one kilo of new potatoes
  • 2 tbsp of parsley leaves
  • 2 tbsp olive oil
  • ¼ tsp garlic, minced
  • Salt and black pepper, to taste

Boil the potatoes. When tender, mix with the remaining ingredients and serve.

Chinese Crispy Shredded Beef

  • 2 cups thinly shredded beef
  • 6 tbsp corn flour
  • ¼ tsp minced garlic
  • ¼ tsp minced ginger
  • 6 tbsp rice vinegar
  • 4 tbsp light soy sauce
  • 4 tbsp sugar
  • 4 tbsp ketchup
  • 2 tbsp sweet chili sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 2 medium carrots, peeled and sliced thinly, lengthways
  • Chili powder (optional)
  • Salt, to taste
  • Vegetable oil for deep frying

After shredding the beef, coat them with corn flour. The beef should be completely coated and separated individually. Make the sauce by sautéing the garlic in ginger with a mixture of 1 tbsp of sesame and 1 tbsp vegetable oil. Then add the soy sauce, ketchup, rice vinegar, sugar, sweet chili sauce and chili powder (if using) and stir. When the mixture is properly combined, add in the carrots and simmer for about 5 – 10 minutes until the sauce thickens. When the sauce is done, set aside. Heat  enough vegetable oil for deep frying, the fry the beef in batches. Make sure they don’t stick to each other and form clumps. When the beef is cooked through and crispy, remove from oil and place in absorbent napkins. Then, mix the beef with the sauce and serve immediately with steamed or boiled rice.