This is proper home comfort food and a dish that we love. Using simple ingredients, you’ll love the richness taste of this and with the sweet potato and carrot mash on top it is just packed with flavour! A great family dish that is simple to make that everyone can enjoy. Sometimes I love going back to basics, our ancestors would have cooked this all in one pot as back then there were no fancy cook tops with loads of rings.
We are lucky that we have access to a wide range of different foods and spices these days, so although sometimes it’s great to make classics, it’s also great to try out new flavours and ideas with them. This recipe surely does work with that little change.
If you make it, let me know what you think?
Makes 2-3 servings
250g Scottish Beef Mince (good quality is key)
2 Medium sized Sweet Potatoes, cut into small chunks
1 Red Onion, diced
1 Carrots, diced & 2 Carrots for mash (chopped)
1 Tbsp Balsamic Vinegar
50ml Red Wine (I used Merlot)
1 Tbsp Worcestershire Sauce
2 Handfuls of Frozen Garden Peas
300ml Beef Stock with 2 stock cubes
1 Tsp Mixed Herbs
1/2 Tsp Turmeric
Salt & Pepper to taste
1 Tbsp oil
1-2 Tbsp Beef Gravy Granules to thicken sauce
Pre heat oven to 180 deg fan. Place sweet potatoes and carrot into a large pan of slightly salted water and bring to the boil, reduce to a gentle boil and cook for 20 minutes until softened.
Meanwhile, heat a little oil in a pan and cook the onions until softened. Add the mince to the pan and cook until browned. Add in the balsamic vinegar, Worcestershire sauce, red wine, herbs, seasoning and beef stock, bring to the boil and reduce to a simmer for about 10-15 minutes, liquid should reduce by half.
Stir in the peas and cook for a further 5 minutes.
Add in the Gravy granules and stir to thicken.
Mash the sweet potatoes and carrot with 1 tsp turmeric
Place the mince mixture in a casserole dish, season with black pepper and top with the mash mix, cover with tin foil. Bake in oven for about 30 minutes.
After 30 minutes, remove foil and bake for a further 20 minutes or until golden brown.
My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.
Serves2 – 3
250g Scottish Beef Mince (you could also use minced lamb)
1 Onion, chopped
1 tsp Ground Garlic Granules or 2 Garlic Cloves
100g Frozen Garden Peas
120g Pasta (I used fusilli but penne will do too)
400ml Beef Stock
2 Tbsp Tomato Paste
1 Tsp Dried Chilli Flakes
1 Tsp Smoked Paprika
Salt & Pepper to taste
1 Tbsp oil
100g Grated Cheddar Cheese
Handful of Chopped Parsley
Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
Add in the beef mince, season with salt & pepper & brown.
Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.
The weather was turning a bit colder this weekend & there is no better dish than a warm chilli to heat your soul. I decided to slow cook this time and it definitely paid off as the flavours were more intense and the sauce lovely and thick. Chilli is always good the second day too, so this can be made in advance. Some cooks swear by lots of different spices from mustard powder to even cinnamon & I’ve even heard of chocolate in chilli…..(not sure about than one…lol), this combination I found works for me.
Heat the oil in a casserole dish or large pan on medium to high heat & fry the onions with the garlic until softened. Add in the Red pepper and cook for a further few minutes until softened.
Add in the Beef mince, season and brown.
Add in the tomato puree, spices & mix through.
To the pot add the kidney beans and tin tomatoes & mix. Sprinkle over the beef oxo cube & the herbs, add in the water, bring to the boil, cover and simmer on a low heat for about 2-3 hours. If the sauce hasn’t thickened, remove lid and cook uncovered for about 10-15 minutes to help thicken sauce.
I Served with Taco’s, Grated Cheese and sprinkled some fresh spring onions on top…yum! Also nice served with rice and soured cream.
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)