The Mummy's Curse (1944)
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Instructions. Preheat oven to 170C. Line a baking tray with baking paper and place sweet potato halves on tray. Drizzle with 1 tbsp olive oil, sprinkle with cinnamon and place in the oven for 50 min. When there's about 20 minutes to go on the oven timer, heat remaining olive oil in a large saucepan over a medium/high heat.
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INGREDIENTS. Cheesy Mashed Potatoes, recipe follows; 1/4 cup heavy cream; 4 tablespoons butter; 1 cup grated mature white Cheddar; 1 tablespoon tomato paste
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With a spatula, gently spread the potatoes into an even layer. Line a rimmed baking sheet with a piece of parchment paper, then place the dish on top (this will catch any parts of the filling that bubble over). Bake the shepherd's pie uncovered on the center rack for 25 minutes, or until the potatoes begin to brown.
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Recipe, grocery list, and nutrition info for Mummy Boome's Traditional Shepherds Pie. This Mummy Boome's Traditional Shepherds Pie recipe contains lean ground beef, yukon gold potatoes, butter, white cheddar, heavy cream and more.
Sweet Potato Shepherd's Pie Recipe
Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer.
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2 tablespoons Worcestershire sauce. 1 tablespoon olive oil. 1 tablespoon butter. 4 tablespoons butter. 1/4 cup heavy cream. 1 cup grated mature white Cheddar. Cheesy Mashed Potatoes, recipe follows. Salt and freshly ground black pepper.
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Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.
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Combine lamb and beef with garlic, onion and herbs. Melt butter in a saucepan over medium heat. Add the flour using a whisk to whisk into the bubbling butter and make a white roux. Add broth and.
Indian Shepherd's Pie Meatless Farm
1) Preheat oven at 200C/Gas 6. 2) Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato puree and mix evenly. Add the beef mince and cook until beef is no.
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Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
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directions. Preheat oven to 400. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
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1 tablespoon butter; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, crushed; Salt and freshly ground black pepper
The Mummy's Shroud (1967)
Bring to a simmer and cook for 30 minutes. Meanwhile, preheat the oven to 180°C. Steam the potatoes and parsnips for 15-20 minutes, until tender. Mash them together. Mix in the butter, cheese and milk. Stir the peas into the mince. Portion out into oven-proof dishes. Pipe on the mash and top with a few more peas.
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Begin by preheating the oven to 350 degrees. Melt the butter (or use olive oil) in a pan over medium heat and add the onion, carrots, celery, and garlic; cook 5-7 minutes until the vegetables begin to soften. Add the beef and cook, breaking up the large clumps, until it's no longer pink. Remove any excess beef fat.
