Category Archives: Beef Dishes

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Shepherds Pie

Category : Beef Dishes

A traditional, wholesome meal – minced lamb or beef with a tasty cheese and potato topping – a family favourite!

 

Ingredients

For the meat mixture
450g/1lb minced lamb, or beef
1 medium onion
1 can chopped tomatoes
80g/3oz carrots
1 tsp dried mixed herbs
1 stock cube or powdered gravy mix
For the topping
 
 900g/2lb Maris Piper potatoes
2 oz / 80g butter
A good splash of full fat milk
2 – 3 heaped tbsp grated cheese

 

Preparation Time
15 minutes preparation, approx 1 hour cooking in total

 

Cooking Instructions

Don’t be put off by the number of stages in this recipe – once you have cooked it once you probably won’t even need to glance at it – this is sure to become a family favourite!
Preparation:

Finely chop the onion.

Chop the carrots into small even pieces

Peel the potatoes, cut them into quarters and put them in a pan of salted water to stop them turning brown.

Grate the cheese.

 

Cooking method:

Pour the oil into a large saucepan or frying pan on a medium heat and add the chopped onions.

Cook for about 5 minutes, turning the onions frequently until they start to turn golden brown but don’t burn.

Add the carrots and continue to cook for a further 5 minutes turning the mix frequently.

Remove everything from the pan and reserve for use later.

Add the lamb (or beef) to the pan; you may need to do this in several stages to get it all in.

Stir frequently until all the meat is thoroughly browned and broken down into small pieces.

Once browned, return the carrot and onion mix to the meat in the pan. Add the tin of chopped tomatoes to the pan, as well as a good teaspoon of mixed herbs. If necessary, add a little water, swilled out around the tomato can, to get the rest of the juices from there.

Add a stock cube or a little gravy mix to help thicken, but not too much at this stage, as the mixture will reduce during cooking.

Turn the heat down, add a lid and leave to simmer and bubble for approximately 30 minutes.

Stir occasionally and add a little water if the mixture starts to stick or dry up.

At this stage, you can start to boil the cut up potatoes in their salted water. Cook on a medium heat for about 25 minutes, or until tender.

Once cooked, drain the potatoes, add the butter and a splash of milk, and mash until smooth. This should take a good few minutes to ensure that all the lumps and removed.

Check the meat mixture – the meat should be soft and flavoursome, the carrots should be tender. If necessary, add a little water or gravy mix to either thin or thicken the consistency, as required. Taste for seasoning, and add salt and pepper as necessary.

Pre-heat the over to 200°C/400°F/Gas Mark 6. Pour the meat mixture into the bottom of a long Pyrex dish, and smooth with a wooden spoon to ensure an even coverage.

Top the meat mixture with the smooth mashed potato, and even out with the back of a wooden or metal spoon. Sprinkle with the grated cheese.

Put the whole dish into the pre-heated oven and cook for approximately 30 minutes (turning half way), or until the mixture is piping hot all the way through, and the cheese topping is bubbling and golden brown.


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Beef in Guinness

Category : Beef Dishes

A warming, wholesome meal – tender beef cooked in a rich, thick sauce – pure comfort food!

 

Ingredients

2 1/2 lb/1kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
125ml/1/4pt dry cider
250ml/1/2pt Guinness with water

 

Preparation Time
15 minutes preparation, approx 1.5 – 2 hours cooking in total

 

Cooking Instructions

Dice the beef and peel and slice the onions and carrots.

Coat the beef with the flour and brown quickly in hot oil.

Remove the beef from the pan and fry the onions gently until transparent.

Return the beef to the pan and add the carrots and all the liquid.

Bring the mixture just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1.5 – 2 hours.

Ensure that the dish does not dry out, adding more liquid if necessary.

Serve with plain boiled or buttery mashed potatoes.

Dice the beef and peel and slice the onions and carrots.

Coat the beef with the flour and brown quickly in hot oil.

Remove the beef from the pan and fry the onions gently until transparent.

Return the beef to the pan and add the carrots and all the liquid.

Bring the mixture just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1.5 – 2 hours.

Ensure that the dish does not dry out, adding more liquid if necessary.

Serve with plain boiled or buttery mashed potatoes.

 

Servings
4 people


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Steak, Kidney and Mushroom Pie

Category : Beef Dishes

A hearty and tasty pie. The kidneys can be removed and replaced with more steak if desired.

 

Ingredients

30ml/2tbsp sunflower oil

1 onion, chopped

115g/4oz bacon, finely chopped

500g/1.25lb stewing steak, diced

25g/2tbsp plain flour

115g/4oz lamb’s kidneysan be replaced with more steak if desired)

400ml/0.75pt beef stock

Large bouquet garni

115g/4oz button mushrooms

225g/8oz ready made puff pastry (or make your own if you are able)

1 beaten egg to glaze

Salt and ground black pepper

 

Preparation Time
2 hours 40 minutes

 

Cooking Instructions

Preheat oven to 160°C/325°F/Gas mark 3. Heat the oil in a saucepan and lightly brown the onion and bacon.

Toss the steak in the flour then brown in the pan, in batches. Toss the kidneys in the flour then add to the pan with the bouquet garni. Transfer to a large casserole dish, pour over the stock then cover with a tight fitting lid and cook in the oven for 2 hours.

Stir in the mushrooms, add seasoning and cool.

Preheat oven to 220°C/425°F/Gas mark 7. Roll out the puff pastry to 2cm/0.75inch larger than a 1.5l/2pt pie dish. Cut off a pastry strip and add it to the dampened rim of the pie dish and brush with water.

Tip the meat mixture into the pie dish. Lay the pastry over the dish, press the edges to seal and knock the edges up with the back of a knife. Make a small slit in the top of the pastry to allow steam to escape, brush with the beaten egg and cook in the oven for approximately 20 minutes. Lower the oven temperature to 180°C/350°F/Gas mark 4 and cook for a further 20 minutes until the pastry is puffy, golden and crisp.

Serve with mashed or boiled potatoes, seasonal vegetables and gravy if desired.

 

Servings
4 people


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Roast Beef & Yorkshire Puddings

Category : Beef Dishes

A classic, traditional British dish best served with crispy roast potatoes, seasonal veg and gravy.

 

Ingredients

For the beef:

 

1.75kg/4lb joint of beef

30-60ml/2-4tbsp dripping or oil

300ml/0.5pint vegetable stock, wine or water

Salt and ground black pepper.

 

For the Yorkshire puddings:

 

50g/2oz plain flour, sifted

1 egg, beaten

150ml/0.25pt water mixed with milk

Dripping or oil for cooking

 

Preparation Time
Dependent on size – see recipe

 

Cooking Instructions

Weigh the beef and calculate the cooking time, allowing 15 minutes per 450g/1lb plus for rare, 20 minutes plus 20 minutes for medium and 25 minutes for well done meat, plus an extra 25 minutes

Preheat oven to 220°C/425°F/Gas mark 7. Heat the dripping or oil in a roasting tin in the oven. Place the meat joint on a rack in the tin, fat side up. Baste the beef with the dripping or oil and roast as calculated, basting occasionally.

To make the puddings, sift the flour into a large bowl, season with salt and pepper and make a well in the centre. Add the beaten egg to the well then slowly add the water and milk mixture, stirring in the flour to make a smooth batter. Allow to stand in the fridge for 30 minutes.

A few minutes before the meat is ready spoon some of the hot dripping mixture into 12 bun tins and place back into the oven until smoking hot. Remove the meat from the oven, season and allow to rest, covered loosely with foil.

Divide the batter mixture amongst the 12 bun tins and bake for 15-20 minutes until well risen and brown.

Spoon any excess fat from the meat roasting tin, add the stock, wine or water, stir and boil on a hob for a few minutes releasing all the meat residues. If too thin, add a little cornflour to the tin to thicken the sauce. Season to taste and serve as an accompaniment to the beef and Yorkshire puddings.

Serve with crispy roast potatoes and season vegetables – the perfect British Sunday lunch!

 

Servings
4 people


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Cottage Pie

Category : Beef Dishes

A classic, traditional dish which is well loved by adults and children alike.

 

Ingredients

30ml/2tbsp oil

1 onion, finely chopped

1 carrot, finely chopped

115g/4oz mushrooms, chopped

500g/1.25lb lean minced beef

300ml/0.5pt beef or veal stock or water

15g/1tbsp plain flour

1 bay leaf

10-15ml/2-3tsp Worcestershire sauce

15ml/1tbsp tomato puree

675g/1.5lb white potatoes, boiled

25g/2tbsp butter

45ml/3tbsp hot milk

15ml/1tbsp fresh tarragon, chopped

Salt and ground black pepper

 

Preparation Time
1 hour 30 minutes

 

Cooking Instructions

Heat the oil in a saucepan and cook the onion, carrot and mushrooms until browned. Add the minced beef to the pan and cook, stirring to break up the lumps, until lightly browned.

Blend a few spoonfuls of the stock or water with the plain flour to make a paste and stir into the pan. Add the remaining stock or water and bring to a simmer. Add the bay leaf, tomato puree and Worcestershire sauce to the pan, cover with a tight fitting lid and simmer on a very low heat for approximately 1 hour, stirring occasionally. Towards the end of cooking remove the lid and allow any excess liquid to evaporate.

Preheat oven to 190°C/375°F/Gas mark 5. Gently heat the boiled potatoes for a few minutes, then mash with the butter and hot milk and season with salt and pepper.

Add the tarragon to the mince and season with salt and pepper to taste. Pour the mince mixture into a large over-proof dish. Cover the mince with the mashed potato, spread evenly and mark the top with the prongs of a fork.

Cook in the oven for approximately 25 minutes until golden brown. Serve with seasonal vegetables and additional gravy if desired.

 

Servings
4 people


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Minced Beef and Onion Pie

Category : Beef Dishes

A very tasty classic pie using shortcrust pastry and minced beef.

 

Ingredients

For the filling

1 tbsp sunflower oil

450g/1lb lean minced beef

1 large onion, chopped

2 carrots, peeled and sliced

1 tsp mixed herbs

Salt and ground black pepper to taste

3 x beef stock cubes

 

For the shortcrust pastry

225g/8oz plain flour

4oz butter or margarine

Pinch of salt

 

Preparation Time
2 hours 30 minutes

 

Cooking Instructions

Preheat oven to 180°C/360°F/Gas mark 4.

Heat the oil in a large pan and add the onions. Cook until soft and translucent but not brown. Add the beef mince and cook until browned.

Add the carrot, herbs, stock cubes and season to taste. You may need to add a little water at this stage if your mince is particularly lean. Bring to the boil and allow to simmer on a low heat for approximately 2 hours. If needed add some gravy granules to thicken the mixture towards the end of cooking.

To make the shortcrust pastry, add the butter or margarine into the flour and rub until it resembles fine breadcrumbs. Add approximately 3 tbsp of cold water and bring the mixture together to form a dough. Roll on a floured board to a thickness of approximately 5mm.

Pour the mince mixture into an oven-proof pie dish and top with the pastry round. Brush the top with beaten egg or milk and bake in the centre of a pre heated oven for approximately 25 minutes until golden brown.

Serve with mashed or new potatoes and seasonal vegetables, with plenty of extra gravy!

Note – You can also make this pie when you have leftover mince from a previous dish, say cottage pie or similar. Just add the leftover mince straight to the oven-proof dish ad add the pastry and bake as detailed above. Remember to only reheat the mince pe mixture once though to prevent bacteria forming, so eat the pie once baked at the time of cooking and discard any leftovers.

 

Servings
4 people


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Steak Surprise Parcel

Category : Beef Dishes

An effortless way to get a deliciously tender steak dish at the end of a hard day.

 

Ingredients

5 small onions or a handful of shallots

150g/1lb baby carrots

1kg/2lb braising steak

Dripping, lard or butter

225g/8oz small or cheery tomatoes, halved

Salt and freshly ground black pepper

1tsp mixed herbs

300ml/0.5pt beef stock or stock cube and water made up to 300ml/0.5pt

 

Preparation Time
2.5 hours

 

Cooking Instructions

Preheat the oven to 180°C/350°F/Gas mark 4. Wash and peel the onions and carrots, but leave whole. Trim the beef and dice into bite sized chunks. Fry in a little dripping, lard or butter to seal and brown.

Place the beef in the middle of a large piece of tin foil sitting in a roasting tin. Add all the vegetables and season with salt, pepper and the herbs

Pour over the stock and quickly seal up the foil to make a parcel, joining and folding over the edges to secure.

Bake for 2-2.5 hours until the meat is tender.

Unwrap the parcel and serve with new potatoes and garden peas.

 

Servings
4 people


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Farmhouse Beef Casserole

Category : Beef Dishes

A foolproof warming meal to serve after a day out of doors or as a hearty family supper.

 

Ingredients

50g/2oz butter

100g/4oz bacon, chopped

1 medium onion, chopped

3 carrots, chopped

615g/1.5lb stewing steak

1tbsp flour

1 beef stock cube

1tbsp tomato puree

1tbsp Demerara sugar

300ml/0.5pt boiling water

300ml/0.5pt Guinness or other stout

Salt and freshly ground black pepper

 

Preparation Time
2.5 hours

 

Cooking Instructions

Preheat the oven to 150°C/300°F/Gas mark 2. Melt the butter in a pan and fry the bacon, onion and carrots for 5-6 minutes. Drain and reserve in a large casserole dish.

Dice the stewing steak and fry in the butter until sealed and browned. Drain and add to the casserole dish.

Blend the flour with the butter in the pan and cook out for 1 minute. Remove from the heat and gradually stir in the crumbled stock cube, tomato puree, sugar boiling water and Guinness or stout. Bring to the boil, stirring all the time. Season with salt and pepper and pour over the items in the casserole dish.

Cover and cook in the middle of the pre-heated oven for 2.5 hours until the meat is tender.

Season to taste and serve with mashed or new potatoes, or simply warm crusty bread.

 

Servings
4 people


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Meatballs in Tomato Sauce

Category : Beef Dishes

A simple, tasty family meal that everyone is bound to enjoy.

 

Ingredients

For the meatballs:

 

500g/1lb lean minced beef

1 egg

1 clove of garlic, crushed

2 tbsp fresh parsley, shopped

3 tbsp breadcrumbs

2 tbsp grated cheese

Salt and freshly ground black pepper

 

For the tomato sauce:

 

1 onion, chopped

2 garlic cloves, crushed

1 tbsp olive oil

700g jar of tomato passata

125ml/0.25pt milk

 

Preparation Time
30 minutes

 

Cooking Instructions

Put all the meatball ingredients together in a large bowl and mix together, using your hands, to fully combine.

Shape the mince mixture into small balls and transfer to a baking sheet. Put in the fridge while you make the tomato sauce.

Fry the onion and garlic in the oil.

Add the jar of tomato passata and season well with salt and pepper.

Allow the sauce to simmer and bubble for around 10 minutes and add the milk.

When the sauce has been brought back to the boil, drop the meatballs in gently and cover the pan partially with the lid.

Allow the meatballs to simmer and cook in the sauce for approximately 30 minutes.

Serve with spaghetti or other pasta with some freshly grated cheese.

 

Servings
4 people


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Homemade Beef Burgers

A simple, easy way to make some homemade burgers for the BBQ, or to shallow fry if the British weather fails!

 

Ingredients

500g/1lb minced beef

1tsp oregano

1tsp salt

Freshly ground black pepper

Handful of fresh or dried breadcrumbs

1 egg, lightly beaten

Loaf of ciabatta bread or rolls

Iceberg lettuce

Tomatoes, sliced

 

Preparation Time
30 minutes

 

Cooking Instructions

Place all the ingredients bar the lettuce, tomatoes and bread in a large bowl and mix together until it starts to bind together well.

Shape the burgers into round, flat discs. You can use pastry cutters if you want perfectly round burgers, but don’t over-work the burgers as this will toughen the mixture when cooking.

Place on the BBQ or cook in a frying pan until coked through, with no pink in the middle – this should take between 15-25 minutes depending on the size of your burgers and the heat of your flame. Just ensure the meat juices run clear (not pink) before eating.

Serve on a lightly toasted slice of ciabatta or a soft white bread roll. Top with fresh, crisp iceberg lettuce and sliced tomato.

 

Servings
4 people


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