I_dream_slim
Silver Member
Ingredients
1 large onion
I pk extra lean beef mince
4 large carrots
6 potatoes (for mashing)
Grated half fat cheddar (however much you want either hex a portion or as you don't need much I just synned it!)
Beef oxo cube
Worcester sauce (optional)
A little skimmed milk for mash (optional)
Bisto granules (again syn this depending on amount used)
Veg to serve-I used brocolli and the rest of my bag of carrots from the pie.
Method
In a large casserole pan or sauce pan bring about an inch if water to the boil. Add in sliced onion and diced carrots. Cook until softened. Add in the pack of beef mince. Cook until browned through. As this cooks down the juices from the meat and veg mixed with the water becomes a gravy!!
While this is coming to the boil peel and dice your potatoes. Add these to a pan if salted boiling water and cook until soft.
Meanwhile once the meat has browned add in half a pint of water, 1 beef stock cube (I used oxo), a few quick Dashes of Worcester sauce (optional bug i think realy deepens the flavour) and season well with salt and pepper. Simmer for 10 minutes.
By this time the potatoes should be soft. Drain them but reserve a little of the cooking water. If you don't want to add butter/milk to your mash this is a great way to make it smoother. I also added some skimmed milk from my hex a allowance.
Using a ladel take 2 spoonfuls of the meat and gravy and place this in the bottom of your oven proof dish. Then use a slatted spoon to drain off the rest of the mixture and add this to the dish leaving just the 'gravy' in the pan.
Spoon out your mash and spread it out so it covers the meat. Grate over your half fat cheddar or leave it out if you like-works either way!
Cook in the oven for 40 minutes on about 160. Mine is a fan oven though-please watch yours and check to make sure it doesn't burn. My lie far cheese didn't want to colour so I ended up grilling it for about 3 mins to crisp it up-but that's a personal preference.
About 5 mins before it was cooked I steamed my brocolli and carrots (any veg would be fine here) and brought the 'gravy' from earlier to the boil. To stretch the gravy out I mixed up a portion of bisto in a jug if boiling water and added this to the pan also. I brought this to the boil and then served it. Delicious!
1 large onion
I pk extra lean beef mince
4 large carrots
6 potatoes (for mashing)
Grated half fat cheddar (however much you want either hex a portion or as you don't need much I just synned it!)
Beef oxo cube
Worcester sauce (optional)
A little skimmed milk for mash (optional)
Bisto granules (again syn this depending on amount used)
Veg to serve-I used brocolli and the rest of my bag of carrots from the pie.
Method
In a large casserole pan or sauce pan bring about an inch if water to the boil. Add in sliced onion and diced carrots. Cook until softened. Add in the pack of beef mince. Cook until browned through. As this cooks down the juices from the meat and veg mixed with the water becomes a gravy!!
While this is coming to the boil peel and dice your potatoes. Add these to a pan if salted boiling water and cook until soft.
Meanwhile once the meat has browned add in half a pint of water, 1 beef stock cube (I used oxo), a few quick Dashes of Worcester sauce (optional bug i think realy deepens the flavour) and season well with salt and pepper. Simmer for 10 minutes.
By this time the potatoes should be soft. Drain them but reserve a little of the cooking water. If you don't want to add butter/milk to your mash this is a great way to make it smoother. I also added some skimmed milk from my hex a allowance.
Using a ladel take 2 spoonfuls of the meat and gravy and place this in the bottom of your oven proof dish. Then use a slatted spoon to drain off the rest of the mixture and add this to the dish leaving just the 'gravy' in the pan.
Spoon out your mash and spread it out so it covers the meat. Grate over your half fat cheddar or leave it out if you like-works either way!
Cook in the oven for 40 minutes on about 160. Mine is a fan oven though-please watch yours and check to make sure it doesn't burn. My lie far cheese didn't want to colour so I ended up grilling it for about 3 mins to crisp it up-but that's a personal preference.
About 5 mins before it was cooked I steamed my brocolli and carrots (any veg would be fine here) and brought the 'gravy' from earlier to the boil. To stretch the gravy out I mixed up a portion of bisto in a jug if boiling water and added this to the pan also. I brought this to the boil and then served it. Delicious!
