The Meaty Stuff - Page 3

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Tomato Trotters 
Regte Egte Durbs Bunny Chow
Brawn
Jellied Pigs Feet
Cabbage Rolls
Boiled Ox Tongue
Cold Tongue with muscadel sauce
Pressed Pickled Tongue
Festive Ox Tongue
Curry Ox Tail Stew
Tomato Oxtail
Oxtail Ragout
Boepensie
Chicken livers peri-peri
Liver fritters
Skilpadjies
Tasty chicken livers
Russian sausages
Traditional Dried Wors
Tomato Bredie  
Cape Pumpkin Bredie  
Potato Bredie  
Cabbage Bredie
Waterblommertjie Bredie
Cottage pie
Cottage pie


Tomato Trotters

Ingredients 
1kg lamb trotters
2 chopped onions
½ teaspoon whole cloves
½ teaspoon crushed peppercorn
tomato puree
tomato paste
2 tomatoes (grated) 
1 cup boiled water
100g sugar
3 tablespoons plain crushed garlic
8 chopped green chillies 

Cook the trotters in salt water for 3-4 hours until they're nice and soft. While the trotters are cooking, braise the onions in a separate pot till golden brown. Add the cloves & the crushed peppercorn and stir. Add in the grated tomatoes, puree and paste at once, with a bit of boiled water, to thicken the sauce. Let it simmer for about 15 minutes. Keep stirring to prevent it from catching. Add the trotters and sugar, stir and allow to cook for approximately 30 minutes. After 30 minutes add the garlic & green chillies. Serve with white fluffy rice. 


This contribution is from Veronica and Allan Manley, ex Johannesburg, now in Holland

Durbs Mince and Beans Curry Bunny Chow

The secret of a good bunny is to use the freshest white bread you can find and cut it in half. Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry. Compress the dough from the insides of the bread just enough to form a nice "cap" to absorb curry gravy. Do have a fingerbowl and plenty of
napkins. Do not mind outsider stares.

Ingredients
1 loaf bread, halved and hollowed
250g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece fresh ginger, finely chopped
1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric
2 potatoes, cubed, two chopped onions and one carrot, grated
1 litre beef stock made with cube.
1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste
4 Tbsp oil

Method
Boil kidney beans in stock and add sugar beans and carrot to this after about half an hour.
Continue boiling for another hour.
Gently fry onions in about four table spoons of oil until transparent.
Add garlic, ginger and thyme.
Keep frying for another minute or so.
Add the curry.
Keep stirring this mixture to prevent any catching for another three minutes.
Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry.
Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft.
Adjust seasoning and thicken gravy a bit if required.
Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!


Brawn

12 sheep's trotters
125 g lime dissolved in 9 litres boiling water
4 whole cloves
12 allspice berries
12 black peppercorns
15 ml coriander seeds
4 bay leaves
250 ml brown vinegar
10 ml salt

Dip the trotters in the lime water and scrape clean. Then soak them in salted water
to cover for 1 hour. Drain and chop into small pieces. Cover with fresh water and
simmer over low heat till the meat is tender. Remove the bones. Tie the cloves,
allspice berries, peppercorns, coriander seeds and bay leaves in a muslin bag and add
to the saucepan. Add the vinegar and salt and simmer, covered, for 1 hour. Remove
the bag of spices. Spray a mould or glass dish with non-sticking cooking spray and
pour in the mixture. Chill until set and serve cold.


Jellied Pigs Feet

2 pigs feet, cut lengthwise
1 pork hock
celery stalk
1 tabsp salt
2 cloves garlic
1 bay leaf

Scrape , trim and wash meat thoroughly. Place the meat, celery, salt and garlic in a large kettle, cover with cold waterand bring to a boil. Turn heat down and simmer slowly. rapid boiling will make the broth milky. Cook until bones fall apart (3-4 hours). Turn heat off. Add crushed garlic, cool. Remove all bones, cut up meat, arrange in a dish. Season with salt and pepper. Strain juice over meat. Chill until firm. Serve.


Cabbage Rolls

1 large green cabbage
1 cup rice soaked overnight
1 onion, cut fine
1 lb. ground pork
salt and pepper to taste
1 can sauerkraut

Steam the cabbage till the leaves can be rolled. Mix the pork, onion, rice and salt and pepper together. Take a leaf of the steamed cabbage and into it spread a tablespoon of the rice mixture and roll it up. Put a few torn leaves on the bottom of the kettle and put rolls in layers on top of leaves. Put a can of sauerkraut on top. Cover with water and boil till rice is done.


Boiled ox tongue

1 ox tongue
pinch of salt
2 carrots, peeled
2 onions, peeled
4 whole cloves
30 ml chopped mixed herbs

Wash tongue thoroughly and place in a saucepan. Add salt, whole carrots, whole onions, cloves and herbs, and cover with water. Simmer gently for two hours, or until tender. Lift out of sauce and carefully pull off skin. Cut into thin slices before serving.


Cold tongue with muscadel sauce

1 pickled beef tongue
water
2 bay leaves
1 carrot, sliced
1 onion, unpeeled and sliced
4 sprigs parsley

MUSCADEL SAUCE
125 g dried apricots, sliced
250 ml muscadel
50 ml wine vinegar
1 orange, juice and rind
1 small onion, finely chopped
1 clove garlic, crushed
50 ml redcurrant jelly
salt and freshly ground black pepper

Place the tongue in a large saucepan and cover with water. Add the bay leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and simmer for 3 hours, or until skin peels away easily. Remove tongue from the saucepan and allow to cool. Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed. Slice and serve with muscadel sauce.
MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight. Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender. Add the apricots, muscadel, jelly and orange rind and bring gently to the boil. Boil for 5 minutes, remove from the heat, season and cool.


Pressed pickled tongue

2 kg pickled tongue
1 onion, quartered
1 large carrot, cut in thick chunks
1 stalk celery, chopped
2 ml coarsely milled black pepper
2 whole cloves
bouquet garni (thyme, parsley and bay leaf)

Place all ingredients in a saucepan and cover with cold water. Bring to boil, covered, and skim off scum. Simmer very gently - water should just shiver and occasionally bubble - for about 3 hours, or until a skewer goes in easily. Taste water after first 30 minutes and start again with fresh water if it is very salty. When cooked, leave in liquid until cool enough to handle. Peel off skin and discard any small bones or gristle at thick end. Push tongue into a round, straight-sided dish or loosed-based cake pan just large enough to hold tongue coiled up. Cover a circle of cardboard with foil and place on top of tongue, or use bottom of cake pan. Weight with heavy chains or a clean brick and refrigerate until chilled. Turn out, slice thinly and serve with vinaigrette vegetables and horseradish cream


Festive ox tongue

1 fresh ox tongue
2 onions, coarsely chopped
1 lemon
2 bay leaves
6 whole peppercorns
2 whole cloves
2 sprigs parsley

SAUCE
30 ml butter
30 ml cake flour
250 ml chicken stock
1 small lemon, juice and rind
2 ml ground cinnamon
5 ml mustard powder
65 ml sweet sherry
250 ml prunes, stoned and chopped
125 ml seedless raisins
125 ml almond slivers (optional)
sugar to taste
salt and freshly ground black pepper to taste

Place the tongue, onions, lemon and other seasonings in a large saucepan. Cover with cold water and bring to the boil. Simmer gently until tender and cooked, about three to four hours. Cool slightly, remove the skin and slice thinly. Set aside. Melt the butter and stir in the cake flour. Heat for about one minute while stirring. Remove from the stove and stir in the chicken stock. Heat while stirring until the sauce come to the boil and thickens. Add the remaining ingredients and bring to the boil once more. Add the sliced tongue, cover and simmer very slowly for about 30 minutes. Stir every now and then to prevent the mixture from burning. (The tongue can also be baked in the oven.) Serve with mashed potatoes and buttered French beans.


Curry oxtail stew

1.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour


Cut the oxtail into joints and wash thoroughly.
Place meat in a heavy saucepan and add the spices and boiling water.
Simmer for three to four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens.
Simmer for 15 minutes.
Serve with rice or mashed potatoes.


Tomato oxtail

1 oxtail, cut into joints
7 ml salt
4 black peppercorns
2 bay leaves
2 sprigs fresh thyme
250 ml meat stock
820 g tomatoes, chopped
15 ml lemon juice
18 pickling onions
3 celery sticks, sliced
2 cloves garlic, crushed
15 ml cooking oil
30 ml chopped parsley
200 g baby carrots

1. Cut tail through the joints and remove excess fat. Place in a heavy- based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over. Serve with rice or pasta.


Oxtail ragout

1 kg oxtail, cut into pieces
65 ml flour
salt and freshly ground black pepper
15 ml oil
2 rashers bacon, chopped
1 small onion, peeled
6 whole cloves
2 cloves garlic, peeled
2 carrots, peeled and quartered lengthways
375 ml beef stock
410 g tomato purée
1 parsnip, peeled and quartered lengthways
1 leek, thickly sliced

1. Place oxtail in a large saucepan, cover with water and bring to the boil. Reduce heat and simmer for 10 minutes. Skim any froth from the surface with a spoon, drain meat and leave to cool. Pat dry with paper towelling. 2. Preheat oven to 160 ºC. Put flour, salt and pepper in a large plastic bag, place oxtail in bag and shake to coat with flour. 3. Heat oil in a large frying pan, add bacon and cook over medium heat for 3 minutes, stirring frequently. Remove from pan. 4. Add oxtail and cook over medium heat for 2 to 3 minutes or until browned. Transfer to casserole dish. 5. Add bacon, onion studded with the cloves, garlic and half the carrot. Stir in stock and tomato purée. Cover and bake in oven for 3 hours. 6. Add remaining carrot, parsnip and leek. Cook for a further 30 to 40 minutes, or until vegetables are tender.


Boepensie

BOEPENS
1 onion, finely chopped
2 sheep's kidneys (membrane and core removed)
cheep's liver (membrane and veins removed)
125 ml crackling or speck, minced
5 ml nutmeg
15 ml brown vinegar
75 g sultanas
15 ml cake flour
1 reticulum (blaarpens), cleaned
SAUCE
1 onion, sliced
15 ml butter
500 ml boiling water
25 ml brown vinegar
25 ml brown sugar
25 ml apricot jam
salt and pepper
25 ml cake flour

Mix all the ingredients, except the reticulum, together. Stuff the reticulum with the mixture and sew up the opening. Cover with water, and boil until cooked. Remove froth the water and cool completely. Sauté the onion in the heated butter until soft. Add the boiling water, brown vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to the boil. Thicken with cake flour and boil thoroughly. Thinly slice the boepensie and serve with the sauce.


Chicken livers peri-peri (if you don't have a Nando's near you!)

500 g chicken livers
MARINADE
45 ml wine vinegar
45 ml olive oil
15 ml lemon juice
2 cloves garlic, crushed
2 red chillies, seeded and chopped
5 ml ground cumin
5 ml ground coriander
salt and freshly ground black pepper
2 bay leaves
SAUCE
30 ml olive oil
30 g butter or margarine
1 onion, thinly sliced
15 ml tomato paste
15 ml Worcestershire sauce
125 ml chicken stock
30 ml brandy

1. Trim chicken livers of any membranes and all discoloured bits. 2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. 3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. 4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently for 5 minutes. Pour in brandy, heat through. 6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread


Isidudu (pumpkin pap) with curried cabbage and liver

Isidudu
750 ml cooked pumpkin
1 litre water
625 ml maize meal
60 ml sugar
5 ml salt

Curried cabbage and liver:
45 ml oil
500 g lamb's liver
1 large onion, chopped
750 ml cabbage, finely chopped
3 potatoes, peeled, diced and boiled
3 garlic cloves, crushed
15 ml curry powder
15 ml ground paprika
salt to taste

To make isidudu (pumpkin pap): boil water, then add sugar, salt and pumpkin, stirring to mix.
Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.
Heat oil and gently fry liver until well cooked. Remove and keep warm.
Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.
To serve, spoon curried cabbage over isidudu and top with liver.
Variation:
Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.


Liver fritters (Lewerkoekies)

1 small onion
2 tablespoons cooking oil
1 sheep's liver (calf or ox liver can also be used)
2 rounded tablespoons flour
1 teaspoon baking powder
2 eggs
2 tablespoons vinegar
2 teaspoons salt
about 4 twigs of parsley, very finely chopped

Finely chop the onion and sauté in a little oil till it just discolours. Mince the liver after the membrane and any large tubes have been removed and mix with the other ingredients. Ladle spoonfulls of the mixture into a saucepan containing a little cooking oil and fry till done. It's VERY important that you don't fry the liver too long, it will then become blue and hard and not tasty at all. When done, serve hot with fried, sliced tomato.


Skilpadjies - (Tortoise) – (Liver in Caul)

The name of this dish is derived from the tortoise shell appearance.

1 sheep’s liver, chopped
200 g sheep’s flank, minced
sheep’s caul – (lacy membrane obtainable from the butcher)
1 onion, chopped
1 tablespoon grape vinegar
1 egg
1 cup breadcrumbs
1 tablespoon curry powder
nutmeg

Preheat oven to 180 C. Mix all the ingredients together in a mixing bowl. Spoon the mixture into pieces of sheep’s caul. Fold each piece of caul into a neat parcel and secure with a toothpick. Place in a roasting pan and grate nutmeg on top. Bake for 40 – 50 minutes until the juices run clear. Do not overcook. This is also great when bbq'd over the coals.


Tasty chicken livers

500 g chicken livers, cleaned
oil
2 onions, chopped
1 stalk celery, sliced into rings
1 green apple, diced (do not peel)
1 English cucumber, sliced into rings and each ring quartered
2 ripe tomatoes, peeled and finely chopped
1 tomato stock cube, dissolved in boiling water
5 ml sugar
salt and freshly ground black pepper
25 ml chopped parsley


Fry the livers in a little oil until brown on the outside but still slightly pink inside. Remove to a side dish. Sauté the onion and celery in the oil until tender. Add the apple and cucumber and stir-fry for about one minute longer or until glossy. Return the livers to the pan and add the chopped tomato and tomato stock. Season with the sugar, salt and pepper to taste. Reduce the heat and simmer until the sauce has thickened. Sprinkle with parsley just before serving. Serve with rice, pasta or mashed


Russian sausage recipe

5 pounds coarse ground pork
2 ea large chopped onions
2 tb pressed garlic
1 c fresh parsley chopped
3 tb dill seeds
3 tb caraway seeds
1 tb black pepper
1 tb salt
2 c water


Combine all ingredients and mix then, let sit over night, mix again and stuff into hogcasing.
Bake at 350 deg., approximately 1 hour


Traditional Recipe for Dried Wors

2 kg beef or venison (no pork or veal, it goes rancid when dried)
1 kg beef.
500 gr beef fat (no pork or spek)
25 ml salt.
5 ml ground black pepper.
15 ml corriander, singed and ground (see hints and tips).
1 ml ground cloves.
2 ml nutmeg powder.
125 ml brown vinegar.
25 ml brandy (optional).
25 ml marsala (optional).
200 gr narrow (thin) sausage casings.

Cube all meat.
Mix together thoroughly and mince coarsely.
Place meat in large bowl.
Add all dry spices, vinegar and brandy (if used).
Mix together lightly with a two pronged fork.
Place in fridge for +/- 2 hours to blend flavours.
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over- or under-stuff.

This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit too dry for their liking.
Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent. 


Tomato bredie
Ingredients
2 large onions, sliced into rings
2 ml peppercorns
2 ml cloves
125 ml water
25 ml oil
2 cinnamon sticks
1 kg mutton thick rib, cut into uniform pieces
3 cm piece of fresh ginger, finely chopped
2 cardamom pods
1 kg very ripe tomatoes, skinned and chopped
1 green chilli, chopped
6 medium-sized potatoes, peeled and halved
salt
pepper
sugar

Method:
Place the onions, peppercorns, cloves and water in a fairly large saucepan and boil until most of the water has evaporated. Add the oil and cinnamon and braise until the onions are slightly brown. Add the meat, ginger and cardamom pods and stir well. Cover and leave the meat to simmer slowly for about 30 minutes. Add the tomatoes and chilli and simmer for a further 20 minutes. Then add the potatoes, salt, pepper and sugar to taste and simmer until the potatoes are soft. Serve with rice. Serves 6.


Cape pumpkin bredie
Ingredients
500 g breast of lamb, cut into portions
500 g flank of lamb, cut into portions
2 large onions, chopped
1 clove garlic, crushed
2 cloves
5 ml salt
125 ml meat stock
1 kg pumpkin, peeled and cut into pieces

Method:
1. Brown meat in a heavy-based saucepan without adding cooking oil. 2. Add onion and garlic and sauté until the onion is translucent. 3. Add all the ingredients except pumpkin. Cover and simmer until meat is almost tender. 4. Place pumpkin on top of meat about 30 minutes before serving and simmer until tender.


Potato bredie
Ingredients
500 g onion
sunflower oil
5 ml salt
5 ml paprika
500 g stewing beef
250 ml hot beef stock
500 g potatoes
2 ml dried marjoram
50 ml chopped pickled gherkins

Method:
Peel and chop the onions roughly. Heat a little sunflower oil in a heavy-based pot and fry and onion without browning. Sprinkle salt and paprika over it and set the onion to one side. Cut the stewing beef into cubes. Stir-fry a couple of pieces of meat at a time in the same pot in a little hot oil until brown. When all the beef has been browned return all the pieces to the pot. Add the fried onion, pour in the beef stock and put the lid on. Let it stew slowly for about an hour. Peel and chop the potatoes into cubes. Add them to the bredie about 25 minutes before the cooking time has elapsed and sprinkle the marjoram on top. Allow the bredie to cook until the potato cubes are done. Stir in the pickled gherkins and just let them heat through before serving the bredie.


Cabbage bredie
Cooking time: 1-2 hours

Ingredients
1 head cabbage, shredded
oil
2 large onions, sliced into rings
10 ml cumin seeds
4 whole cloves
2 allspice seeds
1 kg mutton, cubed
meat stock or water
2 leeks, well rinsed and sliced into rings
1 stalk celery, sliced into rings
green chilli, seeded and chopped (optional)
8 baby potatoes, peeled
salt and freshly ground black pepper to taste
5 ml sugar

Method:
Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside, Heat the oil in a heavy-based saucepan and fry the onions along with the cumin seeds until glossy. Add the whole spices and meat. Brown the meat, add a little meat stock or water, cover and reduce the heat. Simmer until the meat is nearly tender. Add the potatoes, cabbage, leeks, celery and chilli and simmer until the potatoes are tender. Add more water or meat stock as required. Season to taste with salt and pepper and sprinkle the sugar on top. Serve with rice and chutney. Serves 6.


Waterblommetjie bredie
Ingredients
500 g waterblommetjies
2 kg neck of lamb or mutton, cut into portions
15 ml cake flour
15 ml cooking oil
2 onions
300 g spinach, chopped
250 ml meat stock
10 ml salt
30 ml lemon juice

Method:
1. Wash the waterblommetjies thoroughly, and soak in salt water for 30 minutes. Remove stems. 2. Roll meat in cake flour, then brown in heated cooking oil. Add onions and sauté until transparent. 3. Add lemon juice, 200 g waterblommetjies, meat stock, salt and pepper. Reduce heat, cover with lid and simmer for 1 to 1 1/2 hours or until meat is almost tender. 4. Add rest of the waterblommetjies and the chopped spinach, and simmer for 30 minuets. Replenish with a little meat stock if necessary. A few small potatoes can be added as an extra.


Cottage pie
Ingredients
15 ml butter
30 ml sunflower or olive oil
2 large onions, finely chopped
6 cloves garlic, chopped
1 kg lean beef mince
10 ml sea salt, and milled pepper to taste
15 ml cornflour
125 ml beef stock
45 ml melted butter
TOMATO LAYER
3 large ripe tomatoes, skinned and sliced thickly
30 ml olive oil
5 ml sugar
generous sprinkling sea salt and milled black pepper
5 ml mustard powder
2 bay leaves
15 ml crushed garlic
POTATO TOPPING
1 kg floury potatoes, peeled
salted water to cover
60 ml butter
90 ml milk
freshly grated nutmeg
extra butter, melted

Method:
1. Heat butter and oil in a large saucepan, then fry onions and garlic until golden. Turn up the heat and stir-fry mince in batches, moving it around rapidly until browned. Add seasoning. 2. Blend cornflour with stock until smooth, add to mince and cook until no, or very little, liquid remains. 3. TOMATO LAYER: In a separate pan, sauté tomato with other ingredients until very little liquid is left, 2 to 5 minutes. 4. Place three quarters of mince in a large ovenproof dish, layer tomato on top and cover with remaining mince. Preheat oven to 180 ºC. 5. POTATO TOPPING: Boil potatoes in salted water until tender. Drain well, then return to saucepan and cook for a few minutes, uncovered, to drain off moisture. Mash with butter, milk and nutmeg. 6. Carefully spread mashed potato over mince mixture and make little peaks in it using a fork. Brush top with melted butter and bake for 45 minutes, or until golden. If necessary, place under the grill to crisp the potato lightly. 7. Serve with glazed carrots and turnips (see recipe) and steamed broccoli.


Cottage pie

Ingredients
30 ml oil
1 large onion, finely chopped
15 ml flour
150 ml strong beef stock
500 g lean beef mince
salt and freshly ground black pepper
125 g fresh brown mushrooms, sliced
125 g cooked diced carrots
125 g cooked petit pois
60 ml chopped fresh parsley
TOPPING
700 g potatoes, peeled and cut into quarters
salt
paprika
30 g butter
100 g mature Cheddar cheese, grated
5 ml English mustard
3 ml baking powder
60 ml milk

Method:
1. Heat the oil in a saucepan and sauté onion until soft. Stir in flour and cook over a low heat for 2 minutes, stirring continuously. 2. Gradually add stock and stir to prevent lumps from forming until the sauce thickens and boils. Reduce heat and simmer for 4 minutes. 3. Add mince, stirring until it changes colour and the texture is uniform. Add seasoning and mushrooms. Cover and simmer for 15 minutes. 4. Add the carrot, petit pois and parsley and heat through. 5. TOPPING: Meanwhile, boil the potatoes. As soon as they're cooked, drain and mash them in the pot while still steaming hot. 6. Beat in the seasoning, butter, three quarters of the cheese, the mustard, baking powder and enough milk to give a creamy texture. 7. Place the meat and sauce in a greased ovenproof dish. Cover with the potato topping. Spread with a knife to create peaks and sprinkle with remaining grated cheese. Bake for 15 minutes in a preheated oven at 200 ºC until browned on top.

 


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