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Aussie meat pie

https://purewellness1.news/recipes/aussie-meat-pie-recipe-2/34l4qr5q%3C/p%3E

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With so many great ratings, the general consensus is that this bake is “Easy and delicious – a real winner!” Everything can be cooked in the one pan, including the pasta, meaning there is very little washing up to do. No wonder this dish is so popular! How to make a bacon and beef pasta bake: key tips If you have a large ovenproof frying pan, you can cook this bake in the one pan, without the need to transfer the mixture from the frying pan to a baking dish, so that it can go into the oven. Cook the bacon, onion and garlic in the pan first, so that the onion softens and the bacon starts to colour. Then add the beef mince and cook, breaking the mince up with a wooden spoon to prevent any lumps, until the mince is lovely and browned. The caramelisation of the mince, bacon and onion will add loads of flavour to your bake. When you add the sauce, stock and vegies, bring the mixture to the boil, while stirring occasionally to ensure any of the flavours stuck on the base of the pan are incorporated into the mixture. After stirring in the uncooked pasta, ensure that any pasta is submerged in the sauce so that it can absorb the liquid as it cooks in the oven. Key ingredients in this bacon and beef pasta bake recipe Regular beef mince and bacon rashers make this bake a meaty affair. To keep the fat content down, you can always use lean beef mince and short cut bacon. Using a bought pasta sauce is a simple way to add a smack of flavour to a pasta bake. The cook uses a pasta sauce with red wine, but feel free to use whatever bought pasta sauce you prefer. For the mixed vegetables, the cook uses grated carrot, grated zucchini, chopped capsicum or chopped champignons, depending on what they have at home at the time. Spiral pasta is a great short pasta for any pasta bake as the spirals will help the sauce cling to the pasta. It’s also an easy pasta shape for kids to pick up on a fork. Here are another 23 easy pasta bakes you may like to add to your rotation, as well as a delish-looking one-pan lasagne. This recipe was originally submitted by kaer, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Mum's Meatloaf

A meatloaf is just like a really big sausage – that’s what I tell my kids, anyway! This recipe is super juicy, and the tangy sauce that goes with it is super divine. The cook’s mum gave her this recipe, as it was the only way she would eat meatloaf as a child. She now makes it for her kids and they love it! Yours will, too 🙂 How to make Mum’s meatloaf: key tips Start by removing the casings from your sausages (and discard them), so that all you are left with is the mince mixture inside. This recipe is incredibly easy – you just mix all the meatloaf ingredients together, place the mixture in a large baking dish (or roasting pan) and use your hands to shape it into a loaf. Think of it as Play-doh for adults! While the meatloaf is baking for a bit, you can get cracking on the sauce, which is just a matter of cooking everything in a saucepan and then pouring it over the meatloaf. The meatloaf, now covered in sauce, gets baked for another 45 minutes. Around every 10 minutes, use a basting brush to baste the meatloaf in the sauce that surrounds it, and watch the top begin to caramelise beautifully. Key ingredients in Mum’s meatloaf recipe You can use whatever flavoured sausages you like for this recipe, but opt for thick sausages so you don’t have to peel as many! Spicier mixtures, or those containing herbs, will add more seasoning to your meatloaf. Opt for a leaner beef mince, if you want to minimise the fat in this dish. Curry powder may seem like an unusual addition but it really adds depth of flavour. The sauce (and glaze), made from heating up some water, tomato sauce, white vinegar, brown sugar, Worcestershire sauce and butter, is a tangy masterpiece. The big tip from the reviewers below is to double it! Of course, it can also be substituted with tomato sauce. Here are some more family-friendly recipes that use sausages. This sausage casserole is also a winter winner. This recipe was originally submitted by Juanita Shackleton, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Louise's lasagne

Large enough to feed a crowd, this family-friendly lasagne can be served on its own or with a side of green leafy salad, or garlic bread.

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Party Sausage Rolls

A handy snack for those cold days, or anytime at all!

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Minced beef quiche

This recipe combines minced beef and Swiss cheese, and it's really delicious! I have made it many times and most who try it come back for seconds!

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Mum's Shepherd's pie

This is a golden oldie, tried and tested many times over. It's delicious.

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Trish's Meatloaf

My mother-in-law used to always make this for us, it's my favourite meatloaf.

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Meatballs in curried sauce

The mango chutney in this dish enhances the curry flavour, although it is very mild. Served over rice, the whole family will love this one with meatballs that are nice and tender.

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Hamburger patties

We used to make these for the roadhouse we owned a while back. They had the reputation of being the best for 1500 kilometres.

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Easy meat lasagne

The best lasagna recipe is finally here, and you're going to want to make this one, pronto! Not only is this an easy recipe, it's rich with flavour, too. This lasagne recipe is layered with a hearty meat sauce and a creamy parmesan white sauce plus the perfect amount of mozzarella cheese. It's a traditional Italian classic and the homemade bechamel sauce will become a family favourite. With layers of beef, herbs, pasta and bechamel, it'll be like visiting Italy on your plate.

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Mum's porcupine meatballs

It’s said that necessity is the mother of invention, so when the great depression hit America in 1929 and food was increasingly hard to come by, home cooks had to get creative. Enter porcupine meatballs. Meat was scarce and had to be extended to feed the family, so a handful of rice was thrown into the mix. Canned tomato soup had been around since the turn of the century and dried culinary herbs had been a part of the home cook’s kitchen for decades. It’s soothing to know that this recipe that was borne of necessity nearly 100 years ago still stands as perfect comfort food today. Soft and tender (and not to mention gluten free!), serve these meatballs with extra steamed rice or buttery smooth mashed potatoes. How to make Mum’s porcupine meatballs: key tips To make the meatballs, prepare the onion by chopping it very finely, as large pieces of onion will cause the meatballs to fall apart. Mix everything, except the soup and water, in a bowl. The mixture will be too stiff to stir and combine well, so clean your hands and get stuck in. Roll your meatballs into balls about the size of a large walnut. Drop them into your simmering soup mixture, gently to avoid any splash, and simmer until the rice is tender and the meatballs are cooked through. Serve your meatballs with mashed potato (to soak up all the sauce) and steamed vegetables, such as carrots and broccoli. Key ingredients in Mum’s porcupine meatballs recipe Any-star beef mince will do for these meatballs, so if you want to use budget-friendly 3-star mince, then go for it! A long-grain white rice will work best for these meatballs, such as basmati. The cook has used dried mixed herbs. You can use a mix of fresh herbs, if you like. Just be sure to chop them finely. Try rolling out some more of our delectable meatball recipes on site. I particularly like the look of these massaman curry meatballs. This recipe was originally submitted by I-hate-offal, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes and Natasha Shaw