Comfort food for a cold winter's evening.
- 1 kg Squash mash (or of course, plain old mashed potatos)
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 2 medium carrots, grated
- 560 g (1¼) lb lean beef mince
- 400 g (14oz) tin tomatoes
- 285 ml (10 fl oz) beef stock or from a stock cube
- 1 bay leaf
- 1 leaves only from 1 sprig of thyme
- 2 tablespoons of Tomato purée
- salt and freshly ground black pepper
- Preheat the oven to 190° C (375° F - Gas 5)
- Add the oil to a large pan and fry the onions and carrots until the onions are soft - about 4 minutes
- Add the beef mince and fry for a further 4 minutes
- Add the stock, herbs and tomato puree
- Bring to the boil then reduce heat
- Simmer for 30 minutes
- Pour the meat into a casserole dish, top with the squash mash and bake for 30 minutes
Serve hot with garden peas.
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