50g hard cheese, e.g. Cheddar
450g lean minced beef
1 beef stock cube
1 x15ml spoon gravy granules
3 x 15 ml spoon milk
Weighing scales, knife, chopping board, peeler, grater, large saucepan, non-stick frying pan, mixing spoon, kettle, measuring jug, measuring spoon, colander, potato masher, baking tray, spoon, oven gloves.
1. Preheat oven to 180°C or Gas Mark 4.
2. Prepare the ingredients:
· peel and chop the potatoes into chunks;
· peel and chop the onion;
· slice the mushrooms;
· cut the marrows into thick rings;
· grate the cheese.
3. Place the potatoes in a large saucepan and cover with water.
4. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until soft.
5. Dry-fry the beef mince and onions until browned.
6. Make up the stock.
7. Add the beef stock, mushrooms and gravy granules to the meat mixture and bring the mixture to the boil.
8. Stir the mixture well, reduce the heat and allow the mixture to thicken.
9. Drain the potatoes and mash with the milk.
10. Place the marrow rings onto a baking tray and fill with the meat sauce.
11. Spoon the mashed potato on top and sprinkle with a little grated cheese.
12. Cook in the oven for 25-30 minutes, until golden brown.
If you prefer a spicy dish, add 15ml (1tbsp) curry powder or chilli powder as you brown the mince.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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