Mushroom and Beef Rissoles
Mushroom and Beef Rissoles
Ingredients
¼ cup olive oil
400g cup mushrooms, diced
6 green onions, chopped
400g beef mince
1 egg, whisked
11/2 cups fresh breadcrumbs
¼ cup finely chopped flat-leaf parsley
¼ cup semi dried tomatoes, chopped
¼ cup pitted kalamata olives, chopped
1 tbs tomato paste
1 loaf French bread, toasted and cut into 1cm-thick pieces
Eggplant or basil pesto dip and rocket, for serving
Directions
Heat 1 tablespoon oil in a large frying pan over high heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Set aside to cool for 10 minutes. Drain excess moisture, transfer mushrooms to a large bowl.
Add the onions, mince, egg, breadcrumbs, parsley, tomatoes, olives and tomato paste to the mushrooms, season to taste and mix well to combine. Using 11/2tbs mixture shape into rissoles Cover and refrigerate 30 minutes.
Preheat a barbecue plate on medium . Grease well with remaining oil. Cook the rissoles, in two batches if necessary, for 4 minutes each side or until cooked through.
Spread the Turkish bread with dip, top with rocket and rissoles. Serve.
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Cottage Pie
Cottage Pie
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
500g lean beef mince
400g button mushrooms, diced
2 tbs tomato paste
400g can diced tomatoes
1 cup beef stock
3-4 tsp Worcestershire sauce
Mashed potato
600g potatoes, peeled, cut into 4cm pieces (see tip)
60g butter, softened
1/3 cup milk, warmed
Directions
To make the mashed potato Place the potatoes in a large saucepan and cover with cold water, add a good pinch salt. Cover and bring to the boil over high heat. Reduce heat to medium-low. Cook, partially covered, for 10 minutes or until potatoes are tender. Drain and return the potatoes to hot saucepan. Roughly mash. Add the butter and milk. Beat with a wooden spoon until creamy. Season with salt and pepper. Cover and keep warm.
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring constantly to break up mince, for 5 minutes or until browned.
Add the mushrooms, tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Taste and season with salt and pepper.
Preheat oven to 220°C. Spoon mince mixture into a 5-cup capacity ovenproof dish. Top with mashed potato. Bake for 15-20 minutes or until potato begins to turn golden. Serve.
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