Thursday, 5 May 2011

Research on Food - Australia


Shearer's Mince and Potato Hot Pot

Ingredients


1kg potatoes, peeled and thinly sliced
1 tablespoon olive oil
500g mince
1 onion, chopped
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
salt and pepper to taste
50g butter
4 tablespoons plain flour
475ml milk
125g grated Cheddar cheese
175g tinned mushrooms, drained


50g butter


Preparation Method

Preheat oven to 180 C / Gas mark 4. Place potato slices in a medium bowl with enough water to cover.


Heat oil in a medium saucepan over medium heat. Stir in mince, onion, tomato puree and Worcestershire sauce. Season with salt and pepper. Cook until mince is evenly browned and onions are tender.


In a separate medium saucepan over medium heat, melt 50g butter and thoroughly blend in flour. Gradually stir in milk. Cook and stir 5 minutes, or until thickened. Reduce heat, and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.


Line a medium baking dish with 1/2 the potato slices. Pour in the mince mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with knobs of the remaining 50g butter.


Bake 30 to 40 minutes in the preheated oven, until lightly browned.

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