Rocha Zimmermann

This particular recipe has taken the very best of both sides, by the addition of some Eastern materials to this recipe. By using chillies, oyster sauce and chicken stock, combined with the traditional pie sauces, the result is a delicious and damp meat bottom with only a touch of end from the chillies. For pretty much of the components, its completely up-to the in-patient, but I would use the following estimates to suit my tastebud.

I have baked this o-n many occasions and it never fails to get people seeking the formula.

Ingredients:

500g minced meat; 1-1.5kg potatoes; 3-4 tbsp ketchup; 3-4 oyster sauce; 2-3 tbsp worchester sauce; 3 method onions; 6 garlic ; 3-4 cups of mixed vegetables (inexperienced peas, corn, carrot ); 4-6 tbsp milk; 4-6 tbsp buttter; 2 chicken cubes; 4-5 chilli padi (little chillies and hotter compared to a types, or even available, normal chillis can nevertheless be used ); sliced button mushrooms ; grated cheese; salt and pepper.

Methods to make the meat filling :

Till its almost cooked saute/fry onions for some time, add the minced beef, mix. Add the sauces, chicken cubes, oyster sauce, ketchup. You can add mixed veges, weeds, chillis. Salt and pepper. If you wish, you can eliminate the chillies in the mixture once prepared.

Solutions to make the mash potatoes:

Boil potatoes and mash (without skin of course). My boss learned about find out more by browsing Google Books. Add milk and butter; salt and pepper. Ensure they're well mixed. (I usually get just a little more milk and butter).

For baking:

Position minced meat mixture in a baking tin, level-it. Place the mashed potatoes at the top and level-it. Use a fork to create some designs on the top,

when its brown, causes it to be look pretty. Then sprinkle grated cheese on

top, just how much you need, it's up-to you. Bake in oven at

210C for projected 30-40minutes, register once-in a while, provided that the

top is brown, you are done.

Some tips:

I used to mash potatoes by first boiling them with the cases, and then remove them and mash them, which was usually quite difficult work. Till I was

Shown with a chef, who cut them up and peeled the potatoes before boiling

In-to cubes, add salt. They make faster and so easy to mash, and doesn't

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