Shepherds Pie Dinner

SHEPHERDS PIE DINNER

Served With Mixed Vegetables

Shepherds Pie

Ingredients

1 lb Hamburger

1 tablespoon oil

1 chopped onion

½ to 1 cup water

2 oxo cubes

2 tablespoon flour

Pepper

Salt

Thyme

Ketchup (optional)

6 potatoes potatoes

¼ - ½ cup milk

Salt

Cheese Topping (Optional)

Method

1          In sauce pan add oil and heat; add onions and sauteé.

2.         Add hamburger and cook until brown.

3.         Add seasonings, ketchup, water and oxo cubes.

4.         Simmer for approximately 20 to 30 minutes.

5.         Sprinkle in flour and stir in.

6.         Allow to cool.

7.         Spoon into pyrex dish.

8.         Peel potatoes and cut into even sized pieces.  Boil in salted water until tender and cooked.

9.         Drain and mash.  Beat in milk, margarine, salt and pepper.

10.       Spoon on top of hamburger mixture.  Smooth with a knife and mark with a fork.

11.       Bake in oven of 425°.

10.       Bake for approximately 20 to 30 minutes or until golden brown.

Shepherds Pie prepared and done by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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shirleyannlouisepearman@gmail.com

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Steamed Sponge

STEAMED SPONGE

 

Steamed Sponge

Ingredients

100g/4oz butter or margarine

100g/4oz castor sugar

150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)

Little milk or water

Flavoring

Method

1.                  Cream the margarine and sugar.

2.                   Add the eggs and fold in the sieved flour.

3.                   Mix to a soft dropping consistency with a little milk or water.

4.                   Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 ½ hours. 

5.                  Optional:  Serve with chocolate sauce.

Steamed Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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World's Best BBQ - Kindle Book - $2.99

World's Best BBQ: 63 Amazing, Easy to Make, Finger Lickin' Good Recipes Your Guests Will Love! (World's Best Recipe Books) Kindle Edition

by Tom Watson (Author)

World’s Best BBQ

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Tom’s recipes are broken down into simple, easy to follow directions that will deliver the perfect barbequed dish every time. 

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3 Step Fall off the Bone Ribs 
Thai Grilled Chicken Thighs 
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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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shirleyannlouisepearman@gmail.com

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Homemade Cheese Crackers

 If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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shirleyannlouisepearman@gmail.com

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Summer Time

Summer Time

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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shirleyannlouisepearman@gmail.com

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Fusilli Vegetable Salad And Three Bean Salad

Fusilli Vegetable Salad And Three Bean Salad

Tossed in Italian Dressing

Toss Salad

Three Bean Salad

Chicken Tenders

Fusilli Vegetable Salad And Three Bean Salad prepared and done by ShirleyAnn

Photography by ShirleyAnn 

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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shirleyannlouisepearman@gmail.com

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