3 medium onions
2 carrots
2 stalks celery
2 sprigs of fresh rosemary
olive oil
2 bay leaves
1 pound ground beef
1 tsp. English mustard (I just used regular as a substitute)
1 tsp. Marmite (I added extra Worcestershire sauce)
1 Tbsp. Worcestershire sauce
2 tsp flour, plus extra for dusting
4 cups beef broth
2 x 9″ pie crusts
1 large egg or a splash of milk
Peel and finely chop onions, carrots and celery. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the vegetables, rosemary and the bay leaves. Stir about once a minute for ten minutes, or until the vegetables are softened and lightly coloured. Stir in the ground beef, breaking up large chunks. Stir in the mustard, Marmite, Worcestershire sauce and 2 tsp of flour. Add the beef broth and bring to a boil. Turn down the heat and let simmer, covered with the lid slightly askew for about an hour, stirring occasionally.
Preheat the oven to 350°F. Take out your pastry shell and fill with the filling. Dust a clean work surface with flour. Roll out your top pie crust until it is big enough to cover the top of your pie plate. Carefully fold the crust in half and place on your pie. Trim the excess crust off the edge of the pie with a sharp knife. Push the edges of the pie together and seal with your fingers. Cut some slits in the top crust of the pie to let out steam. Brush the top of the pie with either beaten egg or milk. Bake in the preheated oven for 40 minutes, or until the pastry is crisp and golden.
Directions:
1. Preheat your oven to 400 degrees F.
2. Put chicken or vegetable broth in a saucepan and bring to a boil.
3. Peel and slice potatoes. Peel, halve, and slice onions and garlic.
4. Pick the leaves from a small handful of fresh Italian parsley and finely chop. Pour a couple of lugs [a "lug" is about one tablespoon] of olive oil into a large, hot pan with the onions, garlic, and parsley. Slowly fry for 10 minutes, until the onions are soft and lightly golden. Add a good pinch of salt and pepper.
5. In a large baking dish, place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Continue, repeating until you've used everything up, but try to finish with a layer of potatoes on top.
6. Pour in the hot broth to just cover the top of the potatoes. Break up 2 pats of butter and dot over the top.
7. Rub some aluminum foil with olive oil, place it, oil-side down, over the dish, and seal tight.
8. Place in the oven for 45 minutes, then remove the aluminum foil, push the potatoes down, and return to the oven for 20 to 40 minutes until golden and crisp.
Serves 4 to 6
This turned out really bad! I don't know if I did something wrong or what. The potatoes were really mushy. The taste wasn't too bad, I think it was just the texture that ruined it for me. It definitely isn't worth the time put into making it. The only thing I did differently was I made my own chicken broth. But I don't think that would make a difference in the texture. Maybe if you didn't put as much broth in there. But I'm not going to waste my time trying it again. If you're curious, go ahead and try it, and let me know if it turns out any better than mine. :)
Serves 2
Olive oil
2 chunky trout fillets, skin on, scaled and bones removed (about 7 ounces each) (I used tilapia)
Sea salt and freshly ground pepper
2 teaspoons Dijon mustard (I used ground mustard)
2 handfuls of old-fashioned oats
1 lemon
To prepare your trout
Preheat your broiler to the highest setting. Drizzle a sheet pan with some olive oil and rub all over. Lay the trout fillets, skin side down, on the pan and season well with salt and pepper. Smear a teaspoon of mustard over each fillet. Put the oats into a bowl drizzle a little olive oil over them, and toss around to coat. Sprinkle a handful of oats over each fillet and pat down. Drizzle with a little more olive oil and give them another pat.
To cook your trout
Put the sheet pan under the preheated broiler for about 10 minutes, until the oats are golden brown and crispy and the fish is cooked through.
