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Tweedie Pie

2 shallots of 1 leek, finely chopped
2 sticks celery, finely chopped
1 clove or more of garlic, crushed
1 tbsp failsafe oil
500 g preservative free chicken mince
1 tsp chopped parsley
sea salt to taste
2 tbsp cornflour dissolved in 2 cups water

In a heavy-based frypan or large saucepan, stir-fry shallots, celery and garlic in oil, remove from pan. Add mince to pan, stir until cooked. Drain fat if necessary. Add shallots, celery, garlic, parsley, sea salt and cornflour mixture, stir until thickened. Make into a pie in your pie maker or serve on mashed potato with steamed green beans and cabbage. - Sharon Delpol

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