This is an excellent recipe and is one the whole family will enjoy, especially baby!!
Serves a family of 4 with extra portions for your little foodie.
- 1tbsp of rapeseed oil
- 700g beef mince
- 1 onion, finely chopped
- 2 carrots, chopped
- 1 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 1.5 tbsp. gluten free flour
- 1 tbsp. tomato purée
- 425ml beef stock (low salt) or chicken stock
- 2 tbsp. Worcestershire sauce
- Few thyme sprigs
- 2 bay leaves
- 900g potatoes, peeled & chopped
- 115ml milk
- 15g butter
- 100g strong cheddar, grated
- Freshly grated nutmeg
- Preheat your oven to 220C/200C fan/gas 7.
- Heat a large pan and fry the mince until browned. Put oil into the pan, add the vegetables and cook on a gentle heat until soft for about 20 minutes.
- Add the garlic, flour and tomato purée, increase the heat and cook for a few minutes, then return the beef to the pan and add the stock, Worcestershire sauce and herbs.
- Bring to a simmer and cook, uncovered, for 45 minutes. By this time the sauce should be thick and coating the meat.
- Check after about 30 minutes – if a lot of liquid remains, increase the heat slightly to reduce the sauce a little more. Remove the bay leaves and thyme stalks.
- Meanwhile, make the mash. Using a steamer over boiling water (or a pan with just enough water to cover potato’s) cover and cook for approx. 15 -20 minutes.
- Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg.
- At this point take out the amount for baby and blend for a few seconds to give it a slightly softer texture. You can add potato after.
- Spoon the rest of the meat into ovenproof dishes, leave meat to cool as this stops potato sinking when spread on top.
- Pipe or spoon on the mash to cover and sprinkle with the remaining cheese.
- Put in the oven to cook for 25 to 30 mins, or until golden.