Saturday, March 1, 2014


Of my top 5 places I want to visit in the world, Scotland is my #1. Japan follows at a very close second. I found this amazing recipe that ironically reminds me of French Meat Pie or Meat Stuffing from Thanksgiving. It was so warm and comforting, perfect for a cool fall day. The shortbread was amazing as well.

Menu - serves 4-6
Mince and Tatties
Mince and Tatties

1 lb beef mince (ground beef)
2 medium sliced carrots
1 tablespoon vegetable oil
1 large finely chopped onion
1 tablespoon uncooked oatmeal
Water to cover
2 tsp beef bouillon powder (or 2 cubes)
Salt and pepper, to taste
Beef gravy packet
1 lb boiled potatoes, mashed with butter and milk

In a large pot with a cover, heat the oil and fry the onion until it is soft and brown. Add in the ground beef and cook until well browned. Add the carrots and oatmeal, mix well and pour in enough water to just cover. Add in the salt, pepper and beef bouillon, stirring well. Cover the pot and simmer the mince for about 20 - 25 minutes. Once the mince is cooked, thicken with about 3 tbsp of gravy powder. Serve the mince with mashed potatoes.


1 pound salted butter
4 cups all-purpose flour
1 cup white sugar

Preheat oven to 350 degrees F. Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix. Press into a jelly roll pan (a cookie sheet with sides). Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together. Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

No comments:

Post a Comment