Ingredients
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
2 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 red pepper, cored, deseeded and diced
350g minced beef
1 tbsp fresh parsley, chopped
4 tsp tomato purée
200ml unsalted chicken stock (or gluten-free stock)
20g unsalted butter
2 tbsp milk
3 potatoes, peeled and chopped
2 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 red pepper, cored, deseeded and diced
350g minced beef
1 tbsp fresh parsley, chopped
4 tsp tomato purée
200ml unsalted chicken stock (or gluten-free stock)
20g unsalted butter
2 tbsp milk
Method
- Pre-heat the oven to 180C / 350F / Gas Mark 4.
- Boil the carrots and potatoes for 15 minutes or until soft.
- Meanwhile, heat the oil in a pan & sauté the onion, garlic and red pepper for 3 to 4 minutes.
- Add the minced beef, sauté until browned. Add the parsley, tomato purée and chicken stock, bring to the boil, cover and simmer for 15 minutes.
- Drain then mash the cooked potatoes and carrots with the milk and 20g unsalted butter until smooth.
- Spoon the meat into the base of four small ramekins. Top with the mashed potato and carrot.
- Place in the preheated oven for 10 to 15 minutes to heat through.
- Dot with remaining butter and place under a preheated grill until lightly golden.
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