Make individual portions in ramekin dishes & pop the extra portions in the freezer for days when you don’t have time to cook.
Ingredients
2 carrot, peeled & chopped
3 potatoes, peeled & chopped
2 tbsp olive oil
1 onion, peeled & chopped
1 garlic clove, peeled & crushed
1 red pepper, cored, de-seeded & diced
350 g minced beef
1 tbsp fresh parsley, chopped
4 tsps tomato purée
200 ml unsalted chicken stock
20 g unsalted butter
2 tbsp milk
3 potatoes, peeled & chopped
2 tbsp olive oil
1 onion, peeled & chopped
1 garlic clove, peeled & crushed
1 red pepper, cored, de-seeded & diced
350 g minced beef
1 tbsp fresh parsley, chopped
4 tsps tomato purée
200 ml unsalted chicken stock
20 g unsalted butter
2 tbsp milk
Method
- Pre-heat the oven to 180 C / 350 F / Gas Mark 4. Boil the carrots & potatoes for 15 minutes or until soft.
- Meanwhile heat the oil in a pan & sauté the onion, garlic & red pepper for 3-4 minutes.
- Add the minced beef, sauté until browned. Add the parsley, tomato purée & chicken stock, bring to the boil, cover & simmer for 15 minutes.
- Drain then mash cooked potatoes & carrots with the milk & 20g butter until smooth.
- Spoon the meat into the base of four small ramekins. Top with the mashed potato & carrot.
- Place in the preheated oven for 10-15 minutes to heat through.
- Dot with remaining butter & place under a pre-heated grill until lightly golden.
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