As you can imagine this can be made any size from 2 portions to 20 depending on occasion so is very good for a big crowd
Mix the meat sauce with the cooked pasta and place in a buttered dish. Pour over the white sauce and cover with grated cheese.
I would usually chill at this point for use later or this also freezes well. if frozen thaw in fridge overnight before use. Heat in oven at 170c until golden and bubbling.
Beat the whole eggs and 1 yolk together. Melt the butter in a saucepan on a LOW heat. Add sugar, zest and juice then the beaten eggs. Stir over a gentle heat until the mixture thickens. It should be thick enough to coat the back of a wooden spoon. CARE or you will end up with lemony scrambled eggs!
Pour into a jar and seal.
this should keep for about 2 weeks in the fridge-as if!
This is my first recipe and my daddy told me that this was the way that his great auntie Beatrice cooked it.
Peel Potatoes
Cut them into small/medium chunks
Slice the onions
Chop up the meat
Put all this in to a deep frying pan or pot
add cooking oil or beef fat
put on stove and fry it for 5 minutes
add half the stock
cook for 10 minutes
add the rest of the stock
cook for another 10 minutes
stir occasionally
once it is slightly mashy and slightly chunky it is ready
it also tastes nice with grilled venison sausages from Pitlochry and oat cakes with a glass of milk.
Enjoy – love Katie xx
Roughly chop up veg
heat a large non-stick pan(it saves on the washing up)
add the mince and brown.
crumble in the stock cubes and add the veg
Pour in 1 1/4 pints of water and bring to a simmer. Cover and simmer for 30 mins until veg are tender.
Add baked beans and worcestershire sauce.
Season to taste with salt and freshly ground pepper.
Serve with a green veg of choice in shallow bowls.
Garnish with chopped parsley if liked