Recipes

​Always a winner with our family and a particular favourite for those chilly autumn or winter evenings. With most mince recipes I like to double up and freeze half, ready for an evening when I won't have time to cook. It makes me feel like I'm winning at life when I can pull one of these out of the freezer for a quick nutritious dinner, which we all need a little of every now and then!

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Serves 4-5

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• 1 tbsp olive oil

• 1 onion, finely diced

• 2 carrots, finely diced

• 1 celery stalk, finely diced

• 1 garlic clove, minced

• 500g of our beautiful beef mince

• 1 tbsp tomato puree

• 400g tin chopped tomatoes

• 1 beef stock pot

• sprinkle of plain

• 1kg Tesco all rounder potatoes

• 50g butter, cubed

• splash of our delicious milk 

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1. Bring a large pan of salted water to the boil and in a large frying pan, heat the olive oil. Gently fry the onion, carrot, celery and garlic on a medium heat until softened stirring regularly. Then add the beef mince, breaking it up with a wooden spoon.  Turn up the heat for 4-5 minutes and fry until the mince is browned.

2. Meanwhile, peel, halve and boil the potatoes until soft. Drain and allow to drain for 10 minutes. Preheat the oven to gas 4/180°C.  Sprinkle about 1 tablespoon of plain flour into the beef mixture and stir well so everything is covered. Add the tomato puree, tinned tomatoes, stock pot and salt and pepper to the mince mixture. Fill the tomato tin with water and add that as well. Bring to the boil and simmer for 15 minutes to reduce. If you like your sauce a bit thicker, you can add a small sprinkle of beef gravy granules to thicken it up.

3. Once the potatoes have drained, mash them well with plenty of salt, the butter and a good splash of  milk (preferably RGD milk!!) until the butter is melted and mixed through. Pour the mince mixture into an ovenproof dish and top with the mash. Use a fork to rough up the top to help it colour. Bake in the oven for 20-25 minutes or until piping hot and golden.