Sunday 4 February 2024

Shepherd's Pie

Ingredients

  • 500-600g mince
  • 1 large onion diced
  • 400g can of diced tomatoes
  • 1-2 tomatoes sliced
  • 3 tsp GF beef stock powder
  • Small quantity shredded cheese
  • Salt & pepper for seasoning
  • 1 heaped tsp of mixed herbs
  • GF cornflour as required to thicken mixture
  • 500-600g mashed potatoes

Method

  1. Preheat oven to 250°C 
  2. In a large saucepan add the mince & diced onion, when cooked pour off any excess liquid, add the can of diced tomatoes & bring to the boil.
  3. Season with salt & pepper & add the mixed herbs.
  4. Simmer for a few minutes then thicken with cornflour.
  5. Pour contents of saucepan into a 30 cm pie dish.
  6. Spread mashed potatoes over the meat.
  7. Sprinkle cheese evenly over the mashed potatoes.
  8. Arrange the sliced tomatoes over the cheese.
  9. Place in oven - remove when brown all over.
Note: This recipe was adapted from a Shepherd's Pie recipe in one of  my mum's cookbooks: Marguerite Patten (1970) Fish, Meat, Poultry & Game, The Hamlyn Publishing Group Ltd, 618.

Sunday 23 July 2023

Peanut Butter Cookies

Ingredients

  • 1½ cups smooth peanut butter
  • 4 tbsp unsalted butter, chopped
  • 1½ GF plain flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½  cup white sugar
  • ½  cup light brown sugar
  • 2 eggs, beaten
  • 1 tsp pure vanilla extract

Method

  1. Preheat oven to 170°C
  2. Melt peanut butter and chopped butter
  3. In a large bowl place the flour, baking soda, salt & white sugar, and whisk to combine well. Add the light brown sugar & whisk again. Create a well in the centre and add the melted peanut butter & chopped butter. Mix & combine.
  4. Add the beaten eggs & vanilla. Mix again to combine well.
  5. Roll pieces of dough into balls. Press each ball to flatten, then mark by pressing a fork into top
  6. Place cookies on a tray lined with baking paper & place in preheated oven
  7. Bake for 15 to 18 mins (18 mins will be more crunchy)