Meat Pie (or Shepherd Pie)
2 tablespoons oil
2 sheets ready rolled pastry
Pour oil in a saucepan and add onions and potato. Cook for about 5 minutes, stirring constantly. Add flour and a little salt and pepper. Then add the peas and stir. Pour in the beef broth and stir until it is nice and thick and bubbly. Add the chopped beef or lamb (make sure you chop it into small bite-sized cubes) and stir.
Grease a deep 9 inch pie plate and line the bottom with one ready rolled pastry. Make sure there's a little bit of pastry overlapping. Pour the filling into the pie plate. Brush the edges of the pastry with the milk and egg yolk glaze. Gently place the other ready rolled pastry on top. Press the edges of the pastries together to seal. Trim off any extra pastry and press around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze.
Bake in a 425F degree (220C degree) oven for 30 minutes. Serves 4. Delicious!
Beef on Noodles
1 cup flour
Mix flour, salt, pepper, and thyme in a bag. Add the round steak and shake well. Then brown the beef, a small batch at a time, over medium to high heat. Remove from saucepan and drain the oil.
Cook onions in 2 tablespoons oil over low heat until brown in a large saucepan. Add the sugar and cook for a few minutes to caramelize. Remove from saucepan. Add beef broth to saucepan. Add carrots and bring to a boil. Then add back the caramelized onions and round steak and stir.
Pour into a casserole dish and cover the top with foil. Bake in a 350F degree oven for 30 minutes.
Serve over egg noodles and top with chopped parsley.
2 pounds beef round steak
Cut round steak into thin 1 inch strips. Brown onions and round steak. Add mushrooms and cook for 2 minutes (you may need to add extra oil since mushrooms tend to soak up oil). Add tomato sauce, salt and pepper and stir well. Pour into a 9X13X2 inch casserole dish and cover with foil. Bake in a 300F degree oven for 30 minutes. Remove the foil, add sour cream, and stir. Serve over rice.
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