I adapted this from the recipe in the Simple Start material as I don’t like Quorn mince.
Pro Points: 8
Simple Start: 0
Preparation time: 15-20mins
Cooking time: 50mins
- 900 g Potatoes, peeled and quartered
- Spray oil
- 350 g extra lean beef mince
- 1 large onion, chopped finely
- 1 medium leek chopped finely
- 1 medium carrot, chopped
- 225 g swede or turnip, chopped
- Beef stock cube, made up with 500ml hot water
- 2 teaspoons Dried Mixed Herbs
- 3 tablespoons skimmed milk
- Salt and Pepper, to season
- Vegetables to serve
- Pre-heat the oven to 190˚c/180˚c fan/375˚f/Gas mark 5.
- Put the potatoes into a large pan of water, bring to the boil and cook for 15-20mins until tender.
- Meanwhile, soften the onions in a large non-stick pan with the oil spray.
- When the onions have softened, add the mince and stir until browned. Then add the leeks, carrot, swede or turnip cook gently for 5mins to soften the vegetables. Stir frequently and add a splash of water if necessary to stop the mixture from sticking.
- Add the beef stock and the herbs. Stir well and simmer for 10-15mins. Season the meat mixture to taste. While the mince is cooking, mash the potatoes with the skimmed milk.
- Spoon the cooked mince and vegetables into a large oven proof dish and top with the mashed potatoes.
- Cook in the oven for 25-30mins until piping hot throughout and browned on top. Serve with cooked green vegetables.
Top tip: If you’re not a fan of peeling potatoes, use New Potatoes to create a ‘rustic mash’: cook and mash them with their skins on.