Fab recipe for a house/family meal & certainly brightens up January!
500g lean minced beef
3 x carrots
3 x celery sticks
2 x onions
1 x garlic clove
2 x 400g chopped tomatoes tins
1 x bay leaf
1 tbsp tomato puree
3 tsp mixed herbs
2 tsp cumin spice
2 x Large sweet potatoes (1kg)
Heat 1tbsp of vegetable oil in a large pan over a low heat.
Finely chop the onion and garlic & place them in the large saucepan.
Chop the carrot and celery into slices. Add this to the onions. Mix together & fry until the celery is soft.
Increase the heat slightly and add the mince to the pan. Season with salt & pepper and sprinkle 3tsp of mixed herbs and 2tsp cajun spice over the meat.
Cook until browned all the way through.
Once the meat is cooked, add the 2 cans of chopped tomatoes, 1tbsp of tomato puree, the bay leaf and plain four to the pan. Stir together well and leave to simmer for half an hour.
Peel and chop the sweet potato and boil in a separate pan until soft.
Once soft, drain the water and mash the potato until smooth.
Add the butter and milk gradually to help the mashing process.
After half an hour of simmering, the meat should have a saucy consistency. If lots of liquid remains, increase the heat and continue simmering until the liquid has reduced.
Then place the meat into an oven proof dish.
Spread the mashed potatoes over the top (don’t press down too hard, it will sink).
Cook in the oven for 25 mins & then serve up with a nice veggie side.
*quick tip; leave the meat to cool slightly in the dish before putting the potato on top. It will firm up slightly and hold the potato better.
Veg side ideas: