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How come every time it’s my week to host #CookItBlogIt I have some sort of crisis – you don’t get this when it’s Emma’s week do you?
Last night I got a little bit distracted when I was making tea and the resulting meal was very un-blogworthy (new word?). It’s still mostly stuck to the bottom of the pan as we’ve not had time to clean it today after soaking it overnight. And the reason we’ve not had time to clean it is because Mr Frugal cleverly managed to slice open his hand on a cracked glass when he was just starting to wash the pots. He rang me at work to tell me he was in hospital but had gone out without his coat and had only grabbed enough money to pay the taxi there! So I had to come home from work (driving in a blizzard) to pick him up from the hospital and take him home. He’s got stitches in his hand and can’t do anything with it for a week!
But, not wanting to let you down, I thought I’d share my slow cooker version of mince and onions. Mmmmmm
No specific measurements because you can basically use what you have in….
Minced beef
Chopped onions
2 beef stock cubes
finely chopped carrot
A handful of frozen peas
Gravy granules
- So, all I do is put everything except the stock cubes in my slow cooker.
- Crumble the stock cubes into a pint of boiling water and pour on top of the mix. I have it practically covering the mince mix so often add a little more than a pint but we like a lot of gravy 😉
- Cook on low for 6-8 hours.
- When the mince is cooked through and bubbling, stir in enough gravy granules to thicken the liquid to gravy. You can use cornflour but we like the extra meatiness of the gravy granules.
- Let it cook for a few more minutes and you’re done.
I sometimes add dumplings to the slow cooker and turn it up to high for about 40 minutes to an hour before it’s done.
Tonight’s minced beef mix was made into cottage pie which I like to make look all professional by piping the mashed potato on to the top of the minced beef mix. Then I just pop the baking dish it’s in into the oven and cook at about 200 c until it starts to brown.
Much better than last night’s attempt!
I’d love to see your recipes linked up this week – old or new 😉
We’re linking all of your entries to our Pinterest board so if ever you want some inspiration – have a look here.
