In this day and age we really must make meat go further and get more vegetables into our favourite dishes too.
Ingredients - serves 4
600g minced beef
1 onion, peeled & chopped
250g chestnut mushrooms
150ml red wine
2 tbsp Essential tomato purée
pinch of chilli flakes
1 can Essential mixed beans, drained and rinsed
25g Riverford Organic Dairy butter
salt, pepper
1kg potatoes, peeled & cut into chunks
50g Riverford Organic Dairybutter + milk
50g grated Lye Cross Tasty cheddar |
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Method
1 Preheat the oven to 180°C
Melt the butter in a large frying pan and sweat the chopped onion with chilli flakes for 5 minutes over a low heat; add mushrooms and continue to cook for a further 3-4 minutes. Turn up the heat and crumble in the minced beef, cook to brown and the add the tomato purée, red wine and seasoning. Finally, fold in the beans and transfer the mix to a deep baking dish.
2 Boil the potatoes in salted water to tender, drain and mash with butter, a little milk and half the grated cheese. Spread over the mince and beans and scatter over the remaining cheese - bake for 30 minutes to golden.
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