Beef And Lentil Pies Food

BEEF & LENTIL COTTAGE PIE WITH CAULIFLOWER & POTATO TOPPING

Steps:

• Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
• Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
• Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
• Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
• Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.

LENTILS WITH GROUND BEEF AND RICE

Steps:

• Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
• Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
• Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

EASY BEEF PIES

Steps:

• Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

LENTIL PIE

Steps:

• Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
• Cook until very soft (about 15-20 minutes).
• Drain the water off and add the knob of butter and a grating of nutmeg.
• Then mash into a puree.
• Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
• Add the Lentils, Tomato Passata and stock and bring to a simmer.
• Simmer on a very low heat for 35 minutes.
• Check the seasoning. Adjust salt and season with fresh ground pepper.
• Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
• Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
• Mix the cheese with the Breadcrumbs.
• Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!

BEEF AND LENTIL PIES

Steps:

• Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
• In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
• Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
• Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
• Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
• Meanwhile make the topping.
• Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
• Bring to the boil and cook for about 15 minutes or until tender.
• Drain into a bowl and mash together with the yoghurt and the chives.
• Preheat the grill (Broiler).
• Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
• Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
• Place under the griller for a few minutes or until the potato topping is nicely golden.