When I started blogging (attempting to blog), never in a million years did I think I would be sharing a recipe. Mainly because I am an actual disaster in the kitchen.
I once made a cake and forgot to put any sugar in it. It was awful. My mother ate it though. I think she felt obliged to, and sorry for me. I usually burn everything or get all stressy half way through making whatever it may be, and Chris has to escort me out of the kitchen (with a glass of wine) while he attempts to rescue my mess of a meal…
There are, however, a few (simple) things I can make that actually taste pretty darn good (in my opinion anyway).
My idea is to share with you some of these things because they are really simple and easy to make, even for none cooks like myself. They really are super simple and not overloaded with a gazillion ingredients (because I’m too scared to mess about too much), with the idea being that they can be thrown together in no time for a quick and easy tasty meal.
With the days starting to get much cooler, and with Bonfire Night just around the corner I thought the first recipe I would share would be my Winter Warmer: Meat and Potato Pie. Well and truly a winter warmer this one.
*This is just a guide, and I am by no means a chef, so please add or substitute ingredients / amounts to your requirements.
Winter Warmer: Meat and Potato Pie
Serves 4 (generously, as a meal on its own)
- 500g mince meat
- 1 onion
- 1 or 2 OXO cubes (I use one, Chris uses two..)
- 500ml boiling water (for mince meat)
- 1kg potatoes
- Ready rolled shortcrust pastry (simple and nicer than what I can make)
- Salt (for potatoes)
- Pepper (to taste )
- 2-5 teaspoons of Bisto (to thicken the sauce)
- Worcester Sauce (optional)
- Take pastry out of fridge to bring to room temperature, or make your own if you’d prefer
- Brown the mince and drain off any excess fat
- While the mince is browning, dice the onion and add to the mince
- Once the mince is browned and the onions are soft, add the 500ml of boiling water to the mince and onions
- Add the OXO cube(s), as much or little pepper as you like and a dash of Worcester sauce if you wish. Leave to simmer on a low heat, stirring occasionally
- While the mince is simmering, peel then cut the potatoes into chunks and cook in a pan of boiling salted water for about 15-20 minutes. You want the potatoes to be soft but not falling apart
- When the potatoes have been boiling for about ten minutes, add a couple of teaspoons of Bisto to the mince, stir, and then leave for around 5 minutes, stirring occasionally
- Add more Bisto to the mince if necessary. How thick you want the mixture is your preference. Add the Bisto bit by bit and stir until it is of a consistency you are happy with. I have mine quite runny so it doesn’t dry up.
- When the potatoes are ready, drain away the water and mix them into the mince meat mixture.
- Pour the mixture into an oven proof dish and cover with the pastry
- Press the pastry around the top edge of the dish and trim off the excess pastry
- Bake on 200˚C/400˚F/Gas Mark 6 (variable depending on your oven) for around 30 minutes until the pastry is ready
- Leave to stand for a couple of minutes, and serve with beetroot or red cabbage and a crusty roll
I love mine with a generous serving of beetroot and extra gravy.
Simple, tasty, comfort food…
- Finely chopped steak instead of mince / meat alternatives
- A stock of your choice instead of Bisto
- You could make your own pastry
- You could make your own gravy
- Brown sauce instead of Worcester sauce