1 Onion (s) (sff)
1 Carrot (s) (sff)
1 Celery Stick (s) (sff)
1 Knorr Dark beef Stockpot
1 Tbsp. dried parsley
1 Tbsp. Tomato Puree (s) (sff)
2 Garlic cloves (sff)
3 Large Potatoes (ff)
250g Extra lean Beef Mince (ff)
400g Chopped Tomatoes (s) (sff)
500g Passata (s) (sff)
S & P
Cook the mince in a frying pan until it’s browned, add the stockpot & allow to melt, mix well.
Add the onion, garlic, carrot & celery, all chopped finely, cook until soft, add the tomatoes & passata, sprinkle with the parsley, bring to the boil then turn down to a simmer, add the tomato puree, mix well & cover.
Simmer for 20 mins, remove lid & season.
Pre-heat the oven to 180C.
In the meantime peel the potatoes, boil for 20 mins then mash to a smooth consistency.
Place the meat in an ovenproof dish, cover with a layer of mash & cook in a hot oven for 10 mins to brown the top. (You can add cheese as a topping if you like)
Credit: Pete’s Recipe Book