1 small onion
1 garlic clove
1 celery stick
1 x 15ml spoon olive oil
200g lean minced beef
1 x 15ml spoon tomato purée
300ml stock (made with ½ reduced salt beef stock cube)
1 x 5ml spoon Worcestershire sauce
1 x 5ml spoon reduced salt light soy sauce
3-4 potatoes or parsnips
20g reduced fat cheese
Chopping board, vegetable peeler, vegetable knife, two saucepans and lid, spatula, potato masher, colander, spoon, grater.
- Peel and finely chop the onion and the garlic.
- Peel and slice the carrot.
- Slice the celery.
- Heat the oil in a large pan and add the chopped onion, carrot, celery and garlic and stir for 4 minutes or so, until the onion starts to brown.
- Add the beef mince and cook over a medium heat until the mince has browned.
- Drain off any excess fat before adding the tomato purée and stock. Add the Worcestershire sauce and reduced salt light soy sauce.
- Cover and simmer for 25 minutes, adding more stock if the mince starts to stick to the pan.
- While the mince is simmering, put a saucepan of water onto boil.
- Peel and cube the potatoes or parsnips and boil in the water for about ten minutes until they are soft. Drain over the sink.
- Mash the potato using either a fork or a potato masher. You may wish to add a small amount of semi skimmed milk or low fat spread when mashing the potatoes.
- Pre-heat the grill to a medium heat.
- Spoon the mince into an ovenproof dish and top with the mash. Grate the reduced fat cheese on top.
- Grill until the potato and cheese on top starts to brown and turn crisp.
- Serve with green vegetables such as broccoli and green beans.
- Experiment with toppings – use other vegetables to make the mash (e.g. sweet potatoes, swede, carrots) or add breadcrumbs on top of the mash.
- Add extra vegetables such as cooked leeks to the mashed potato.
- Substitute the minced beef for a vegetarian alternative such as mycoprotein or soya mince.
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