Ingredients
- 1lb round minced beef (round is leaner than rib) shopping list
- 1 large white onion - diced shopping list
- 5 cloves garlic - diced shopping list
- 2 med carrots - diced shopping list
- 1 parsnip - diced shopping list
- 2 sticks of celery - diced shopping list
- ½ red pepper - diced shopping list
- ½ yellow pepper - diced shopping list
- 6-8 mushrooms - sliced shopping list
- small head of broccoli shopping list
- half head of cauliflour shopping list
- tin of sweetcorn shopping list
- tin of garden peas shopping list
- ½ jar of passata {pulped tomatoes} shopping list
- tin of chopped tomatoes shopping list
- ¼ pint of vegetable stock shopping list
- large bunch of chopped flat leaf parsley shopping list
- 200g grated cheddar {or any other hard cheese} shopping list
- 8 large potatoes {roosters work well} shopping list
- olive oil shopping list
- rock salt shopping list
- cracked pepper shopping list
- butter shopping list
- milk shopping list
How to make it
- Peel and quarter the potatoes and put on to boil
- Dry fry the mince, slowly to remove excess fat. When browned, move to a dish with a slotted spoon and wash off pan
- Add a little olive oil to the pan and sweat off the garlic and onion.
- Once glassy return the minced beef to the pan
- After 2 mins add the carrot, parsnip and celery {all hard veg}
- Cook through, mixing gently for about five minutes, then add peppers, corn, peas and mushrooms
- Cook for additional 5 mins, then add passata, tinned tomatoes and stock
- Simmer for about ten minutes, add pepper, salt and parsley
- Simmer for two minutes then turn all the mix into a large pyrex dish - rectangular in shape about 3 inches deep
- Add all the grated cheese to the top, covering the meat mix
- Mash the potatoes with some real butter, a little milk, some cracked black pepper and a little salt. {you could add some cream cheese too if you liked}
- Spoon over the top of the dish, using the back of the spoon to seal the edges and a fork to fluff up the middle
- Cover with tin foil and cook for 35mins in the middle of the oven on 180 degress C
- Remove foil for last five minutes to allow potato to brown. This is ideal for freezing.
- For small babes, don’t use the salt or stock cube, just use water.
- When fully cooked, blitz with a hand blender.
- For slightly older infants, simply mash
People Who Like This Dish 3
- elgourmand Apia, WS
- mrjwjohnson Delmar, MD
- cheryilyn Salem, OR
- jencathen TX
- clbacon Birmingham, AL
- misslionheart Kildare, IE
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The Rating
Reviewed by 3 people-
sounds great
cheryilyn
in Salem loved it
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What a great meat pie recipe. Got to give this a try. I'll add a couple slices of chopped bacon but then I add a couple slices of bacon to almost everything. Thanks for the post
elgourmand
in Apia loved it
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