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Before you jump to Bonfire Shepherds pie recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen more green.
A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. Mostly, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to bonfire shepherds pie recipe. To make bonfire shepherds pie you need 11 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Bonfire Shepherds pie:
- Take lamb mince
- Use olive oil
- Prepare onion, chopped
- Prepare leek chopped
- Get diced pumpkin
- You need diced carrots
- Take Bisto or cornflour
- Prepare lamb stock ( out of half cube)
- You need topping
- Use potatoes
- Take parsnips
Steps to make Bonfire Shepherds pie:
- Preheat oven to 190°C/375°F or 170°C for fan ovens
- Brown the lamb with the oil in a non-stick pan. Add onion and rest of the vegetables and cook for about 3 minutes.
- Add stock and seasoning (I like adding a bit of Worcestershire sauce) and simmer for 20 minutes covered.
- Mix Bisto with some water to make smooth paste. Add to mixture stirring until thickened. Simmer for 3 minutes.
- Boil potatoes and parsnips until tender and mash together.
- Tip mixture of vegetables into heatproof dish and cover with mash.
- Cook for 40 to 45 minutes and serve with vegetables
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