Indulgence; @ home Entertaining Final Edition

Bring the mixture to a boil, then reduce the heat, and simmer for 20 to 25 minutes. Spoon the beef mixture into a 5-cup (1.25 L) pie dish. Meanwhile, cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together. Stir the butter, milk and the remaining par...

Full description

Saved in:
Bibliographic Details
Published inSpectator (Hamilton. 1994)
Main Author Stacey, Jenny
Format Newspaper Article
LanguageEnglish
Published Hamilton, Ont Torstar Syndication Services, a Division of Toronto Star Newspapers Limited 17.03.2007
Subjects
Stacey, Jenny
Online AccessGet full text

Cover

More Information
Summary:Bring the mixture to a boil, then reduce the heat, and simmer for 20 to 25 minutes. Spoon the beef mixture into a 5-cup (1.25 L) pie dish. Meanwhile, cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together. Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season. Spoon the potato on top of the beef mixture to cover it completely; alternatively, pipe the potato with a pastry bag. Photo: Carrot-topped Beef Pie; Photo: 1. [Brown] the beef in a large pan on high heat for 3 to 4 minutes.; Photo: 2. Gradually blend in beef stock and tomato paste to cooked beef.; Photo: 3. Spoon or pipe potato-carrot mixture on top of beef mixture.
ISSN:1189-9417