1 hours 30 minutes
250g swede, peeled and chopped
200g carrots, peeled and chopped
A generous knob of butter
2 ½ tbsp vegetable oil
450g minced beef
1 large onion, finely chopped
100g leek, finely chopped
100g red pepper, finely chopped
150g button mushrooms, diced
4 medium tomatoes, skinned, deseeded and chopped
1 tsp tomato puree
2 tsp Worcestershire sauce
½ tsp dried mixed herbs
1 beef stock cube dissolved in 350ml boiling water
675g potatoes, peeled and cut into chunks
50g unsalted butter
6 tbsp milk
Salt and a little white pepper
225g frozen peas, cooked
1 beaten egg
1 clove garlic, crushed
Cook the carrots and swede in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth.
Heat half a tablespoon of the oil in a large non-stick frying pan and saute the minced beef for 7 or 8 minutes or until the liquid had been evaporated. Remove the beef from the pan and set aside.
Heat the remaining 2 tbsp of oil in a fairly large casserole and sauté the onion and leek for 3 minutes.
Add the red pepper and sauté for 2 minutes, then add the mushrooms and garlic and sauté for 4 minutes.
Add the tomatoes and sauté for 3 minutes. Return the cooked mince to the pan together with tomato puree, Worcestershire sauce, herbs, bay leaf and beef stock and simmer for about 30 minutes. Season to taste.
Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk, salt and pepper until smooth.
Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato.
Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.
Suitable for freezing.
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