A lovely winter dish that you can batch cook, saving for a night when you fancy a comforting dish.
- 700g potatoes, peeled and cut into chunks
- 300g swede, peeled and cut into chunks
- 400g extra lean minced beef
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 75g green beans, chopped
- 100g mushrooms, sliced
- 1 tsp dried mixed herbs
- 50g frozen peas, thawed
- 4 tsp beef gravy granules
- 1 tbsp chopped fresh chives
- 100g double Gloucester cheese, grated
- Freshly ground black pepper
Easily turn this vegetarian with Quorn mince and vegetable gravy granules.
Cook the potatoes and swede in simmering water until tender. This will take about 20 minutes.
Heat a large saucepan and add the mince, cook until browned.
Stir in the onion, carrot, green beans, mushrooms and mixed herbs.
Add 450ml water and simmer without a lid for 20 minutes, adding the peas for the final 2 - 3 minutes.
Preheat the grill and warm a large baking dish under it for 1 - 2 minutes.
Sprinkle the gravy granules into the mince mixture. Stir until thickened, then transfer to the baking dish.
Drain the potatoes and swede, season, then mash thoroughly. Stir in the chives and about three-quarters of the cheese.
Spoon over the mince, spreading it out evenly.
Sprinkle the remaining cheese on top, then grill until golden brown. Serve.
You can make the mince mixture ahead of time. Simply chill in the fridge or freeze until you're ready to top with potato.
Recipe & photography courtesy of the British Cheese Board.