For Carnivores
Serving size: 6 pax.
Ingredients:
0,5 kg lean minced beef
2 tbsp vegetable oil
1 tbsp flour
3 onions, chopped
1 clovevgarlic minced (take sprout out before chopping)
1tbsp tomato paste
1cup Guinness stout
2 cups carrots, chopped
0,8 kg potato puree with a little ground nutmeg
0,1 kg stale breadcrumbs
salt
freshly ground pepper
little cayenne pepper – to taste
little Worcershire sauce
fresh thyme
parsley
1. In a deep skillet, sweat the onions first, then add the garlic.
2. Stir and sift together the flour, salt, pepper, cayenne.
3. Sift over the meat, mix well.
4. Add this mix to the skillet and brown, stirring all the time.
5.
Stir in the tomato paste, diluted in a little water.
6. Blend well, reduce heat to medium, cook for ± 5 min.
7. Pour the beer into the pan, scrape the bottom of the pan well, with a wooden spoon.
8.
Add the chopped carrots and thyme.
9.
Cover and simmer for about half hour, stirring
occasionally, add Worcershire sauce.
10. Remove from the heat, add the chopped parsley.
11. In an ovenproof dish, spread the mix evenly, cover with the ready potato puree, dot with
the butter and sprinkle with the breadcrumbs.
12.
Bake in a pre-heated oven at 200C until
golden brown.
Serve with green veggies or a salad.
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For Vegans
Serving size: 6 pax.
Ingredients:
0,350 kg soyamince
2 tbsp vegetable oil
1 tbsp flour
3 onions, chopped
1 clove garlic minced (take sprout out before chopping)
1tbsp tomato paste
½ tsp Marmite paste
1 cup Guinness stout
2 cups carrots, chopped
0,8 kg potato puree with a little ground nutmeg
0,1 kg stale breadcrumbs
little Worcershire sauce
salt
freshly ground pepper
little cayenne pepper – to taste
fresh thyme
parsley
1. In a deep skillet, sweat the onions first, then add the garlic.
2. Stir and sift together the flour, salt, pepper, cayenne.
3. Sift over the soaked soyamince, mix well.
4. Add this mix to the skillet and brown, stirring all the time.
5. Stir in the tomato paste & Marmite, diluted in a little water.
6. Blend well, reduce heat to medium, cook for ± 5 min.
7. Pour the beer into the pan, scrape the bottom of the pan well, with a wooden spoon.
8.
Add the chopped carrots and thyme.
9.
Cover and simmer for about half hour, stirring occasionally, add Worcershire sauce.
10. Withdraw from the heat, add the chopped parsley.
11. In an ovenproof dish, spread the mix evenly, cover with the ready potato puree, dot with the butter and sprinkle with the breadcrumbs.
12.
Bake in a pre-heated oven at 200C until
golden brown.
Serve with green veggies or a salad. |
