Feeding my children is always a challenge. Despite feeding them a wide variety of fresh foods as babies, they have developed very precise likes and dislikes. If only they were the same as each other. I won’t go into the full list, but suffice to say it often gives me a headache! So when I come across a dish that they both like, I feel like shouting it from the rooftops! This is one of those dishes! YAY!
One of my daughters likes to have this after swimming training, as it’s so warm and comforting. It’s like a big hug in a dish. I like it served with steamed greens or peas.
500g lean minced beef
1 medium onion, peeled and chopped
1 leek, trimmed and chopped finely
2 medium carrots, peeled and diced
2 tbsp. tomato puree
500ml beef stock
1 ½ tsp. herbs de provence
1 tbsp. sweet chilli sauce
Freshly ground pepper
800g potatoes, peeled+ 2tbsp milk
- Preheat the oven to 220C/Fan 200C/Gas 7.
- Place the mince, onion, leeks and carrots into a large non stick pan and cook until lightly coloured, breaking up the mince with a wooden spoon to ensure it is well combined.
- Add the tomato puree, beef stock, herbs and sweet chilli sauce and season with salt and plenty of black pepper.
- Bring to the boil and then simmer for 20 minutes, stirring occasionally.
- Boil the potatoes in salted water until they are soft. Drain and then pass them through a potato ricer.
- Return the potato to the pan and then adding the milk stir briskly until fluffy. Season with black pepper.
- When the beef is cooked pour it into a baking dish, top with the mashed potatoes and bake for 25- 30 minutes until the top is golden and the filling is bubbling.
- Let the pie stand for 5 minutes or so, to cool a little before eating!