Tuesday, January 6, 2009

Beef Pots with Crunchy Topping

Serves: 4


8 ounce (250 g) packet frozen spinach, thawed
2 ounces (60 g) butter
1 medium leek, sliced
8 ounces (250 g) cauliflower, chopped
5 ounces (150 g) mushrooms, sliced
1/4 cup dry white wine
1 tablespoon oil
1 pound (500 g) ground beef (mince)
1 small beef stock cube
10 ounce (300 g) can Mushroom Supreme
2 spring onions (scallions), chopped
4 slices bread
1 1/2 ounces (50 g) butter, melted
1/2 cup grated tasty cheese


1. Squeeze spinach to remove excess liquid. Heat butter in pan, add leek, cauliflower and mushrooms, cook, stirring, until leek and cauliflower are just soft, add spinach and wine, stir until heated through.
2. Spoon the mixture into 4 ovenproof dishes (1 1/2 cup capacity). Spoon over filling, sprinkle with topping. Place dishes on oven tray. Bake, uncovered, in moderate oven about 15 minutes or until browned and heated through.
Filling: Heat oil in pan, add beef, cook, stirring, until well browned. Add crumbled stock cube, Mushroom Supreme and spring onions, cook, stirring, until hot.
Topping: Remove crusts from bread, cut bread into small cubes. Combine bread, butter and cheese in bowl; mix gently.

Note: Mushroom Supreme is a canned product containing baby mushrooms with milk, cream, cheese, onions and bacon.

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