printing a recipe that most people could make in their sleep, except
it’s one of my all-time favourites, so here it is again.
1 lb (450–500 g) minced lamb or beef
1 onion
1 clove of garlic
Mushrooms
1 carrot, grated
Frozen sweetcorn
1 lamb, beef or vegetable stock cube (or a teaspoon of Marmite)
1–2 tbsp tomato purée
1 heaped tbsp instant gravy granules
Dried rosemary
Potatoes: however many you think would make a serving of mash
for each person.
Milk
Grated cheese: approx 1 oz (25 g)
Method
1. Peel potatoes – or wash them and leave them in their skins if
you prefer – then boil and mash in the usual way, adding butter,
a splash of milk and the grated cheese to the finished mash.
2. Meanwhile, dry fry the meat in a very large pan over a moderate
heat, breaking it up with a wooden spoon, while you get the
vegetables ready.
3. Add the finely chopped onion, crushed garlic and mushrooms
to the pan, and cook for a few minutes until the onions are soft
and you can clearly see the meat’s fatty juices.
4. Strain the fat off the meat then crumble in the stock cube (or
a dessertspoonful of Marmite) and add the rosemary, tomato
purée, grated carrot and as much frozen sweetcorn as you like;
say a couple of handfuls.
5. Add the gravy granules to the pan with a little water and
simmer for a few minutes.
6. Transfer the meat mixture to a large ovenproof dish and top
with the mashed potatoes. Cook on Gas Mark 5 (190ºC) for
roughly 20 minutes, or until the potatoes are brown and the
gravy is bubbling.
Tip
Potatoes make one of the best toppings for pies and
casseroles: mashed potatoes with added herbs and soft
cheese or grated hard cheeses; or boiled potatoes cut into
slices and dotted with butter.
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