Place prepared potatoes into a large pan. Cover with just enough boiling water to cover and fast simmer with the lid on for about 10 – 15 minutes until soft.
Meanwhile place the beef, onion, garlic and carrot in a cold pan. Place on the heat, ‘dry fry’ in its own juices and brown for about 4-5 minutes. Add the tomatoes herbs and ketchup (add a splash of beef stock if a little too thick). Season and bring to the boil and then simmer for 10-15 minutes with the lid on the pan.
Preheat the grill.
Drain the potatoes; add a splash of milk and mash. Place the mince mixture into a shallow dish, top with a thin layer of mash and dot with a little margarine. Place under preheated grill until crisp and golden, about 5- 10 minutes.
Serve with seasonal green vegetables or salad leaves.
4 Medium potatoes, peeled and cut into cubes
450g Lean beef mince
1 Onion, finely chopped
1 Garlic clove, crushed
1 Carrot, peeled and roughly chopped into 4 cubes
1 Can of chopped tomatoess
2tbsp Tomato Ketchup
2tbsp Fresh mixed herbs, e.g. parsley, thyme, sage
8tbsp Milk for mashing
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
This campaign was originally produced in the framework of a programme co-financed by the European Union