Tag Archives: Beef

The Incomplete Pie

Here’s a great alternative if you’re lazy to make a complete pie.

Beef and gravy sitting pretty in a well of potato mash.


The Incomplete Pie

For this, instead of using minced meat, I used chunks of beef. Be sure to cut them into small pieces so they’ll be soft when cooked through and not stiff like rubber.

When devouring this treat, take time to enjoy how the gravy flows out once the potato wall is broken.

Outright luxurious.

Springy Bolognese

Spring is here and the sun’s out (almost) everyday. You’d love to get out there in the beautiful sunshine, with friends, and with some food. Chuck the sandwiches you can get from the nearby cafe or sandwich bar. If you’re meeting your mates later and are home now, why not whip up a little something that will put a bigger smile on everyone’s already cheerful faces?

Here’s an idea for a no-frills, quick-and-easy munch: Spaghetti Bolognese

  1. Since we’re going for speed, quick-cook pasta is the key choice here. Get that in a pot of boiling water and let it work its magic.
  2. While that’s happening, get everything you want in your bolognese e.g. onions, mushrooms, peppers, carrots, etc. Chop everything up nice and pretty. You don’t even have to go near pulverising the ingredients, especially if you’d like juicy chunks of mushrooms in each bite. Beef mince for non-vegetarians is an option. Or try this: pork belly.
  3. With a small wad of butter, some chopped garlic, get everything in. Mix mix mix. Check on your pasta, which should be done. Drain and toss in quick. Tomato puree, basil, salt and pepper. Mix some more.
  4. Grab some plastic plates and cutlery. Pack ’em all and you’re ready for an awesome munch in the sun.


OR, if it’s too cold out for a picnic, just have it on your desk.

Shepherd’s Pie

What better day to share about Shepherd’s Pie than on Easter Sunday, the day our shepherd, Jesus Christ resurrected from the dead.

It’s really simple to make one and the best part about it, you can go crazy with whatever goes inside. It’s basically a potato mash and a minced meat filling. Here’s the rough structure to how you can make one:

The Potato Mash

Slice the potatoes and toss it into a pot of boiling water. I like using small potatoes because they cook faster, but whichever you use doesn’t really matter. Sometimes, I toss in some carrots as well. This gives the mash a little mix of orange with yellow. You can even try it with sweet potatoes, or purple ones. Try it out and let me know!

Once the root veggies are translucent, drain and mash with a small hunk of butter, a splash of milk, some grated cheese of your choice and a sprinkle of salt and pepper. Oh, if you’re wondering, I actually do leave the skin of the potatoes on for two reasons – one: it adds variety to the bite texture, and two: I’m lazy to skin them.

The Minced Meat Filling

While the potatoes are soaking in the very hot boiling water, prepare your kickass filling. The traditional meat used should be lamb, hence the name. But people I’ve made it for like it better when it’s a ‘cowherd’ pie. Yes, beef is my meat of choice. You can use peas, mushrooms, carrots, onions, green beans, and whatever tickles your fancy in a meat pie. Just make sure everything is chopped up nice and pretty before you dump them together.

When it comes to herbs, basil, oregano, sage, thyme or rosemary will add a lovely aroma. Again, whichever you prefer. Cook everything with a splash of red wine, salt and pepper. Ah yes, and if it’s beef, be sure to include a bit of vinegar in the mix. Finally, this is extremely unconventional but I don’t like it when my beef isn’t a rich dark brown, so to solve this, I turn to a few drops of my trusty blackening agent i.e. Dark Soy Sauce.

The Shepherd’s Pie

Once both components are ready, grab a roasting dish and fill the base with a thin layer of potato mash. Next, enters the filling and finally, the mash again to cover everything up lovely. Sometimes, (when you have not enough mash) you can leave out the base layer.

See, it’s not difficult. Try it, and remember, it’s all up to you! (:

Last but not least, everyone here at Cook for Myself would like to take this opportunity to wish you a Happy and Holy Easter!

Black Saturday Tea

It being Black Saturday, I wanted to make a black meal. But I didn’t plan ahead. Also, because of all days, I ran out of dark soy sauce today, this is all I could come up with:

Fusilli is easy to cook to I’m not gonna go into the details of how to cook it – set pot on hob with a little water inside. Turn switch to full whack. Boil water in electric kettle, just enough to cook pasta. Once water boils, pour it into the hot hob and then dump in the fusilli to be cooked.

Personally, I prefer getting the quick-cook type of pasta. Not only does it cook faster, it also has a bouncier bite.

So, with the lack of my blackening agent i.e. dark soy sauce, I attempted to blacken the green beans and mushrooms ‘naturally’. When setting the fusilli boiling pot on the hob, I also set a non-stick pot on the next hob and turned the switch to the max as well. While I was preparing the ingredients, that pot had all the time to get really hot. Finally, when the time was right, in went the beans, mushrooms, a small hunk of butter and patience.

Tick-tock, tick-tock. Sit and wait for the lovelies to get blackish, whilst tossing them about every now and then.

I did the same with the beef mince (which cannot be seen in the photograph) – marinating it first with basil, cornflour, salt and pepper. Then, dumping everything in, after I got the blackened beans and mushrooms out.

Most importantly, not forgetting the last step of getting everything into the pot for a final toss about. If I had my blackening agent, it would’ve been the perfect black saturday tea-time snack. :/

If only.

Express Beef Noodles

Had a late night on Skype yesterday and hence, a Good Morning-turned-Afternoon today. :/ I woke up feeling terribly hungry. I needed food, and I needed it FAST.

Then, I remembered having a new bag of Taiwanese Yellow Noodle Sticks, which I got from Chinatown last month. :D

The 7-Minute Beef Noodles Trick:

  1. Set two pots on the hob (each with a little bit of  water so they don’t burn) and turn the switches to full whack.
  2. Boil water in an electric kettle, just enough to cook your noodles and a little more for soup.
  3. Grab beef from freezer, defrost it in the microwave.
  4. Chop carrots and onions and toss into one of the pots.
  5. Water should have boiled by now. Fill one enough to cook noodles and the other (with the carrots and onions) for soup.
  6. Crush a garlic clove, powder-chop a single clove and toss into the soup pot, together with an inch of a cinnamon stick. Don’t forget pepper, salt, and dark soy sauce for colour. You would also want to add a small splash of vinegar, which will help make the beef more tender.
  7. Toss the noodles sticks into boiling pot of water.
  8. Get the beef out of the microwave and cut to bite size pieces. Toss into soup pot.
  9. Stand and look pretty for 3 minutes.
  10. No, I’m kidding. Prepare spring onions, coriander and serving bowl.
  11. Wash everything you don’t need to help you dig into your Express Beef Noodles.
  12. Turn off both hobs.
  13. Drain noodles with a colander and sit it in the serving bowl. Rinse-wash colander and pot.
  14. Pour beef and soup over the noodles. Top off with spring onions and coriander. Wash soup pot.
  15. Salivate.
  16. Dig in.
I can’t guarantee it will taste very good the first few times.
But with practice and sheer hunger for good savoury asian-tasting food, you’ll get it soon enough. (:


With no idea what to have for dinner tonight, I scampered in and around some food blogs. (Okay, actually just one.) And I saw SOUVLAKI. Eating that nearly everyday for TEN days in Greece, I thought I’d be pretty damn sick of it. Funny enough, tonight I desired that aroma and flavour.

So I made a checklist:

  • Beef – Checked
  • Oregano – Checked
  • Dill – Not checked
  • Skewers – Not checked
  • Flatbread – Not checked
  • Yoghurt – Not checked
  • Garlic – Checked
  • Cucumber – Not checked
  • Red Onions – Not checked
Well, with practically nothing on that checklist, I made a couple of substitutes and came up with this:

Terrible and yellow, I know. I was desperate (and lazy).

Besides, it tasted GOOD.

Super Supper

It’s not midnight; I should be sleeping, but I got hungry.

This photo really doesn’t do justice to the taste, especially after you have a bite of it in your mouth.  It literally only took five minutes to make though.

But, imagine:
The explosion of garlic and pepper mixed with savoury cheese, and the pleasant hang of nutty rocket and olive oil, meaty mushrooms and earthy beef mince, sitting on crunchy crusty bread.

Now I can sleep happy.