Tuesday: mince and potatoes for the kids
Wednesday: lasagne for all 4 of us
Thursday: leftover lasagne for my lunch
Cottage pie for supper. Ian and I both had seconds too.
AND there is enough of both the cottage pie and the lasagne for another meal time each, for us all!
When I made the mince initially I cooked it with some dried herbs, garlic, 1 onion, 1 carrot, 1 celery stick, lots of beef stock and bulked up with dried breadcrumbs (homemade, obvs) and a bit of flour to keep it nice and thick.
I split what was left into 2 and made bolognese sauce yesterday with a little bit of red wine, 2 tins tomatoes, splash of balsamic vinegar, beef stock, chilli powder, oregano, 1 tsp sugar, a squirt tomato ketchup, a little buttery flour mix (just mix it in a bowl - has to be softened butter. You don't need to make a roux in a pan) to thicken it, if necessary.
I made a big batch of cheese sauce and made a large lasagne which would easily serve 6-8 adults.
Today I fried another onion and garlic with 2 sticks of finely chopped celery, a handful of finely chopped mushrooms, red wine. Let the alcohol cook off and add the mince. Mix it up, add beef stock, half a tin of tomatoes, Worcestershire sauce, chilli powder, tomato ketchup, mixed herbs.
Make up a big pan of mash. I added wild garlic butter and a handful of grated cheese.
Assemble in a deep oven dish. Mince first, mash on top. Sprinkle more cheese on top and some dried breadcrumbs for extra crunch.
This made enough for 6-8 adults.
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