Any tasty recipes with vegetables and meat?

Question

I accept suggestions from salads all the way through to hot vegetables with any kind of meat. Cheers!

Answer 1

shepherd's pie

Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef.

1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
½ to 1 tablespoon of Worcester sauce (Lee & Perins)
½ cup of peas
½ cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
¾ to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

(Serves 4)

Answer 2

These are very simple favorites of my family:
Sloppy Joes
Brown one pound of ground meat, turkey, chicken or beef preferred.
Chop a bell pepper and a large onion into 1/2 inch dice.
Add the veggies to the meat, cover, and cook on low until onion is translucent.
Drain off excess fat.
Add one whole can of tomato soup.
Add a couple of "glugs" of catsup.
Taste. Add catsup as needed.
Salt and pepper to taste, add cayenne if desired.
Stir it all up and simmer for about 10 minutes.
Serve on toasted rolls with a nice green salad on the side. YummY!

Saucy Hamburger crumble
Brown one pound of meat.
Chop onion and bell pepper to one inch dice. Add mushrooms if desired. Add to meat and cook on low until onion is translucent.
Drain all but 1 or 2 tablespoons of the grease.
Using about 2 tablespoons of flour, make a roux with the grease you have left in the pan. (That means, push the meat and veggies all to one side and mix the flour with the fat until it makes a smooth paste.)
Add a bit of milk and stir it all together, keep adding milk until the gravy is of the desired consistency. Serve over mashed potatoes or rice, noodles if preferred.
A green salad goes well with this too.
Enjoy!

Answer 3

Jamaican Pot Soup

I found a recipe for Jamaican Pepper Pot soup and decided to change a few things around to my own tastes. I encourage you to do the same.

1 lb of chopped pork fat
1 1/2 lbs boneless beef cubes
2 cloves chopped garlic
1/2 medium onion, chopped
5 cups water
1 large yam or 2 medium plantains, peeled and chopped
1/2 lb coconut or cream of coconut
1 cup okra
1 small scotch bonnet pepper, chopped (aka jamaican hot peppers)
1/2 small sweet red pepper, chopped
1 lb chopped chinese spinach (callaloo) or spinach
1 can of small red kidney beans or pigeon peas
salt and pepper
2 bay leaves
1 teaspoon ground thyme
3 chopped scallions
3-5 pinches nutmeg
3-5 pinches cumin
3 cups ice water


In a large stock pot, add pig fat with a teaspoon of oil.
Braise on medium heat to render drippings.
Add onions and garlic.
Pat the beef cubes dry.
When enough drippings have come out, add the beef and saute until brown.
Next add 5 cups of water and let simmer.
Simmer for 1 hour, and every 10-15 minutes, skim the foam that rises off the top and sides of the pot.
After 1 hour, add yams, bay leaves and coconut.
Add ice water, so that the fat will gather and you can skim it from the top.
After 1/2 hour, add hot and sweet peppers, okra, beans, and spices.
Cook for another 1/2 hour.
Add your spinch and scallions about 5 minutes before you're ready to serve.
Serve immediately.

Answer 4

My favourite is cajun chicken with a kind of caesar salad and also some bits of bacon thrown in. You just fry/grill the chicken and cut it up and throw it on the salad such as lettuce, cherry tomatoes and red onions, a few olives and bits of bacon and serve it with caesar dressing and some baquette.

Answer 5

Slow cooker beef stew!
Chuck some diced braising steak or similar in to a slow cooker and add some roughly diced vegetables (I like baby carrots, corn, mangetout, sugar snap peas and leeks).
In a Jug, mix the following -
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground cloves
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
4 cups water
And cover the meat and veg. Stick on medium in a slow cooker for 6 - 8 hours.
Yummy!!

Chicken and Veg Pie
Pie filling
Ingredients
2 tablespoons olive oil
400g chicken breast fillets, diced
1 clove garlic, crushed
2 spring onions, chopped
1-2 onions, diced
1 cob corn, kernels only
1 carrot, diced
1 stick celery, diced
1 red capsicum, diced
1/2 bunch asparagus, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
salt and freshly ground black pepper
1 egg, beaten
1 tablespoon cornmeal for sprinkling on pastry
Method
Heat oil in a pan and saute chicken for 2-3 minutes or until golden. Just brown the ingredients to seal off the flavours but don't cook completely - this is done in the oven. Add garlic, spring onions, corn and capsicum and cook for 2 minutes or until vegetables have heated through. Reduce heat and stir through the asparagus, then stir through remaining ingredients to coat well. Stir the sauce through the sauteed chicken and vegetables and allow to cool. Never add hot filling to raw pastry.
Sauce
Ingredients
2 tablespoons plain flour
3 tablespoons butter
500 mls chicken stock
Method
Melt the butter over a medium heat and add the flour, stirring constantly. Gradually pour in the chicken stock stirring to avoid lumps. Continue stirring until a thickish sauce consistency is achieved.
Pie dough base
You can buy ready-made pastry for the base, but it won't taste as good as this pastry below
Ingredients
400g plain flour
2 teaspoons baking powder
pinch of salt
200g butter or lard, chopped
220ml cold water
Method
Sift the flour, baking powder and salt into a large bowl. Add the butter and rub through the flour until a breadcrumb appearance is reached. Add the cold water gradually and incorporate until a soft dough consistency is formed. Turn out and knead on a floured surface until smooth.
Line a 22cm pie dish with half the prepared pastry. Trim the pastry around the edges of the tin. Add the pie filling, push down well and cover with remaining pastry (or you may prefer to use puff pastry for the top). Tuck edges into the side of pie tin to neatly seal the top. Brush with beaten egg, sprinkle with cornmeal and make 2-3 small cuts in top of pastry to allow steam to escape.
Bake in preheated 190°C oven for 30 minutes, or until pastry is cooked through and filling is hot. Serves 6.

Answer 6

once in a posh place I was served a green puree and it was scrummy. I asked to see the chef and when a worried looking lad came I treated him to a glass of wine and then asked him what the puree was made from.

brussels sprouts cooked until only just soft then blended with double cream... give it a try but watch your waistline as they are addictive...................

Answer 7

Dumplings or Yorkshire puddings both very filling & tasty.

Answer 8

try making a chicken spring roll
chicken
stir fry
filo pastry
mushrooms

Answer 9

Good old fashioned stew YUM ! save me some pls i'll love you for ever !! lol. my missus makes the best !

Answer 10

What?