Quick and easy, just the way we like Tuesday dinners. Team this one with some quick frozen veg and you have a super filling dinner the family will love.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 celery stick, finely diced
- 1 clove garlic, finely chopped
- 500 g lean beef mince
- 1 tsp flour
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 Knorr Beef Stock Pot dissolved 400 millilitres boiling water
- 1 bay leaf
- 3 sprigs thyme
- 2 carrots, diced
- 700 g potatoes, peeled and quartered
- 70 ml milk, warmed
- 30 g Butter
- A pinch of nutmeg
- 30 g cheddar cheese, grated
Method
- Heat the oil in a large frying pan. Add the onions and celery and cook gently for 4-5 minutes, stirring occasionally. Add the garlic and cook gently for 30 seconds.
- Add the minced beef and cook for 8-12 minutes on medium heat, stirring occasionally until the mince is thoroughly browned. Stir in the flour and tomato puree and then add the Worcestershire sauce.
- Add the Knorr Beef Stock, bay leaf and fresh thyme. Bring to the boil stirring continuously. Add the carrots and reduce the heat, cover with a lid and leave on a very gentle simmer for 30 minutes, stirring occasionally, until the carrots are tender.
- Meanwhile, for the mash, place the potatoes into cold water. Bring to the boil then reduce to a gently simmer and cook for 15-20 minutes until the potatoes are tender. Drain and return the potatoes to the pan. Add the milk, Butter, and the nutmeg and then mash together thoroughly.
- Place the mince and vegetables into a warmed ovenproof dish and remove the bay leaf and thyme sprigs. Top evenly with mashed potato and sprinkle top with the Cheddar cheese.
- Place under a hot grill or in hot oven until the cheese has melted and it is golden and bubbling.
- Serve with veggies of choice.
Recipe adapted from Knorr
