Yummy Meat and Vegetable Pie

A complete meal in itself, Yummy Meat and Vegetable Pie is the ideal luncheon dish for harassed mothers to serve to their hungry children. It includes several children’s favourites such as baked beans and mashed potatoes and is quick and easy to make.

1 tablespoon vegetable oil

1 large onion, finely chopped

2 lb. lean beef, minced

4 oz. mushrooms, wiped clean and thinly sliced

4 oz. carrots, boiled for

5 minutes, drained and thinly sliced

15 oz. canned baked beans

15 oz. canned marrow peas, drained

2 teaspoons Worcestershire sauce

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon tomato puree

1 lb. potatoes, cooked and mashed

1 oz. butter, cut into small pieces

Preheat the oven to moderate 350 F (Gas iViark 4, 180 C).

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the meat and fry, stirring constantly, for 6 to 8 minutes or until the meat has lost its pinkness. Add the mushrooms and carrots and fry for a further 3 minutes.

Add the beans, peas, Worcestershire sauce, salt, pepper and tomato puree and stir well to mix. Cook for a further 2 minutes.

Remove the pan from the heat and spoon the mixture into a large, ovenproof serving dish. Spoon the mashed potatoes over the top and, using a fork, make designs on the potatoes.

Dot the butter over the potatoes, place the dish in the oven and cook for 40 to 50 minutes or until the top is golden brown.

Remove the dish from the oven and serve at once.

At} unusual and exotic Cantonese dish, Yun Yook a delightful way to serve wood pigeons. Serve with a chilled bottle of white -wine.

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